Maltodextrin is a fast carbohydrate, which consists of glucose molecules, maltose (2 glucose molecules), maltotriose (3 glucose molecules), and dextrin (several glucose molecules).
In appearance, maltodextrin is a white or creamy white powder with a sweetish taste and is readily soluble in hot and cold water.
Maltodextrin is made by enzymatic cleavage of vegetable starch (rice, potato or more often corn).
Maltodextrin is well absorbed by the body, but in comparison with glucose, does not cause a jump in blood sugar levels.
The main indicator of maltodextrin is DE (dextrose equivalent). It is this indicator that characterizes what properties a particular maltodextrin will have.
Maltodextrin is widely used as:
Filler: As an ingredient in food, it is added to the mass, without affecting the taste.
Thickener: in products such as low fat yogurt, soluble pudding, sauces, salad dressings, in which maltodextrin retains the thickening properties of the starch.
To improve the taste: Maltodextrin is added to some beers to improve taste and without adding additional ingredients such as alcohol or yeast.
Preservative: Maltodextrin is used to extend the shelf life, in particular in many infant formulas. It also dissolves easily without forming lumps, which makes it an ideal source of carbohydrates.
Creating a smooth texture: it can be found in many lotions and creams.