What is Maltodextrin?
Maltodextrin is a polysaccharide produced from corn, potato, wheat, rice, or tapioca starch through partial hydrolysis. It appears as a white, free-flowing, water-soluble powder with a neutral or slightly sweet taste. It is widely used in food processing as a filler, thickener, stabilizer, energy source, and carrier for flavors or sweeteners.
Technical Specifications-Maltodextrin
| Property | Specification |
| Product Name | Maltodextrin |
| Source | Corn, Potato, Rice, Wheat, Tapioca |
| Appearance | White crystalline or powder form |
| DE Value | 5 -20 (Dextrose Equivalent) |
| Solubility | Freely soluble in water |
| Moisture Content | ≤ 6.0% |
| Bulk Density | 0.55 – 0.70 g/ml |
| Certification | Halal, Kosher, ISO, FDA |
Key Features of Maltodextrin
• High Purity Food Grade & Industrial Grade
• Neutral flavor – blends well with food and beverages
• Excellent water solubility
• Safe, non-toxic, and easy to digest
• Stable carrier for flavors, colors, and sweeteners
• Certified Halal, Kosher, ISO, FDA compliant
Applications of Maltodextrin
| Industry | Application Examples |
| Food & Beverage | Sports drinks, instant beverages, ice cream, sauces, soups, confectionery |
| Bakery & Dairy | Bread, cakes, biscuits, yogurts, milk powders |
| Pharmaceuticals | Binder, stabilizer, and filler in tablets & capsules |
| Nutritional Products | Infant formula, energy powders, protein shakes |
| Industrial Use | Adhesives,textiles,fermentation industry, cosmetics |