Maltodextrin is a white powder that is relatively tasteless and dissolves in water. It is an additive used in a wide range of foods, as it can improve their texture, flavor, and shelf life. Maltodextrin is generally used as a thickener or filler to increase the volume of a processed food.
It is possible to make maltodextrin from any starchy food, including corn, potato, wheat, tapioca, or rice. Although the powder comes from these natural products, it then undergoes processing.
Maltodextrins are glucose polymeric chains with a molecular weight between that of starch and glucose syrups. Cargill offers a broad range of maltodextrin products that vary in the degree of starch hydrolysis and sugar profile. The degree of starch hydrolysis and sugar profile are expressed in the DE (dextrose equivalents) number. Maltodextrins have a DE number ranging from 1 to 19. They are highly water soluble and have less browning effect compared to glucose syrups.
Maltodextrins are available both in powder and liquid form, and act as protective colloids for emulsions as well as emulsion polymerization material. It can also be used as a carrier for granulation of fermentation products.
To produce maltodextrin, manufacturers subject starch through a process called acid hydrolysis or enzymatic conversion processes respectively.
 

Applications

• Food
• Beverages

Benefits

• Used as food thickener in food such as ice creams, infant formula, brewing, potato chips, jerky and frozen food. Maltodextrin powder is also used as a supplement by bodybuilders and athletes
• Beverages are scientifically prepared with Maltodextrin, which add more flavor, solubility, consistency, taste and reduction in cost.
• Capsules often contain maltodextrin since it neither adds nor detracts from the medicinal content while stabilizing the drugs.
• Used as a stabilizer, thickener, anticaking agent and bulking agent. Maltodextrin may also be used in livestock feed and health care products to provide an easily digestible energy source intermediate between starches and sugars.
• Used in artificial sweeteners. Maltodextrin acts as a binding agent, helping to create the crystal-like sugars that are then put into packets. Although maltodextrin does not taste sweet, it is a saccharide, meaning its chemical properties are similar to a sugar.

Manufacturer

• Cargill

Maltodextrin is a white powder that is relatively tasteless and dissolves in water.
Maltodextrins are glucose polymeric chains with a molecular weight between that of starch and glucose syrups. Cargill offers a broad range of maltodextrin products that vary in the degree of starch hydrolysis and sugar profile. The degree of starch hydrolysis and sugar profile are expressed in the DE (dextrose equivalents) number. Maltodextrins have a DE number ranging from 1 to 19. They are highly water soluble and have less browning effect compared to glucose syrups.
Maltodextrins are available both in powder and liquid form, and act as protective colloids for emulsions as well as emulsion polymerization material.
Apart from food based applications, maltodextrin is used in a variety of non-food based processing industries. 

Applications

• Personal Care Products
• Cosmetics

Benefits

• Used as an absorbent, binding agent, emulsion stabilizer, film – forming agent, skin conditioning in cosmetic products.
• It plays a significant role in the application of baby products, bath products, cleansing products, eye makeup, shaving preparations, hair and skin care products.

Manufacturer

• Cargill