Maltodextrin

Maltodextrin is a complex carbohydrate obtained from the partial hydrolysis of starch, usually derived from corn, but also from potatoes, rice, or wheat. Although technically a complex carbohydrate, maltodextrin has a high glycemic index, just like sugar (sucrose).

Unlike maltitol, maltodextrin is not sweet to the taste, even though it is derived from carbohydrates.

It is an ideal ingredient for use in sports and dietary products, as it is quickly digested and rapidly provides energy.

Maltodextrin is available in powder form for various food applications, from confectionery to ice cream, milk-based desserts, sports drinks, sauces, and baked goods.

It is often used to increase the viscosity and consistency of sauces, dressings, and dairy products.

It helps maintain the stability of emulsions and mixtures, preventing ingredient separation.

It is also commonly used to improve the texture of products like ice creams and desserts.