Maltodextrin is a polysaccharide that is used as a dietary supplement and food additive. It is formed from starch hydrolysis and is commonly used as a filler in many powdered food products where it adds bulk without significant taste or nutritional value. Maltodextrin is easily digestible, mildly sweet, and helps mask undesirable flavors in foods. Overall, it is a versatile ingredient in various food applications.

Chemical makeup
Chemically, Maltodextrin is composed of D-glucose units bonded through glycosidic linkages that are derived from enzymatically hydrolyzed starch, usually from sources such as corn or potato. The degree of hydrolysis determines the length of the polysaccharide chains and affects properties such as solubility, viscosity, and sweetness. Maltodextrin typically refers to polysaccharides with a dextrose equivalent (DE) value between 3-20, which indicates the percentage of glucose units present. Higher DE values mean shorter chain lengths and greater solubility.

Get More Insights On- Maltodextrin