Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners.

Maltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch. It occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water. Powders or granules are freely soluble or readily dispersible in water.

It functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor. It is used in crackers, puddings, candies, and sugar-free ice cream.

Maltodextrin is an oligosaccharide that is derived from starch. Maltodextrin is commonly used as a food additive and in the production of candies and sodas.

Maltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch. It is considered to be absorbent, and skin conditioning. It can also be employed as an emulsion stabilizer and/or a film former.