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Malto Dextrin

Maltodextrin Powder is produced by enzymatic hydrolysis of corn starch. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. It is an and moderately sweet polysaccharide used as a food additive. It is easily digestible, being absorbed as rapidly as glucose. It has a dextrose equivalent (DE) of 10-25% which provides a convenient way to replete energy reserves. It is a complex carbohydrate combination that provides long-lasting energy. Maltodextrin powder has a rapid rate of digestion, allowing it to supply additional calories without causing the abdominal discomfort that can be experienced with simple sugars. It is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavors and colors.


Food & Pharmaceutical Industry

  • Bodying Agents
    Maltodextrin acts as flavoring, bodying, drying and stabilizing agent in chocolate drinks, flavor powders, citrus and coffee powders and also improves the shelf life of the product. It can also be used to replace a portion of protein whipping agent in aerated beverages and is choice bulking agent in many Puddings, Soups and Frozen Desserts. Its addition to cream gives it a thicker mouth feel. For Instant foods maltodextrin is the perfect carrying agent due to its free flow ability, open structure desirability in cold water and ability to maintain clarity and appeal.
  • Food Additive
    Maltodextrin is the simplest form of sugar, it has a soft mouth-feel and is easily digested, this property gives it extensive use in baby foods, feed supplements, geriatric foods and foods for convalescents. It is also used as a carrying and dispersing agent for flavors and is ideally suited for encapsulation.