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Maltodextrin is a starch hydrolysis product with a DE value less than 20. It falls between starch and starch sugars and is a low-cost, smooth tasting, and almost tasteless nutritional polysaccharide. Maltodextrin is generally a mixture of multiple DE values. It can be a white powder or a concentrated liquid.

1. Used to increase viscosity, dispersion, and solubility
Maltodextrin has good emulsifying and thickening effects. Used in soy milk, instant cereal, and malt extract to thicken, absorb odors, improve taste, and extend shelf life; In milk tea, instant tea, solid tea, vegetable fat milk, and coffee companion, it is used to increase the mellow, delicate, and fragrant taste and reduce costs; Enhance emulsifying power in coconut milk, peanut milk, almond milk, and various lactic acid drinks, making the product stable and less prone to sedimentation; Used in various canned or soup foods to thicken, improve structure, appearance, and flavor.
2. Used for transplantation browning reaction
When there is a large amount of reducing sugars and proteins present in the food system, high-temperature treatment can easily cause browning reactions. Due to its low DE value and low browning reaction, maltodextrin can be used as an inert embedding material for microencapsulation of sensitive chemicals, such as essence, spices, drugs, etc.
3. Used as a carrier and applied for freshness preservation
Maltodextrin aqueous solution has no taste and strong binding and adhesive properties. It can serve as an excellent carrier for various sweeteners, fragrances, fillers, and pigments, ensuring the pure flavor of the carried substance. Maltodextrin with lower DE values has strong film-forming or coating properties and can be used for fruit coating and preservation.
4. Used for configuring functional foods
Maltodextrin is easily absorbed by the human body and can be used in functional foods such as athletes, patients, infants and young children, such as sugar free milk powder and sports drinks. Make the product volume expand, less prone to clumping, have good compatibility, and improve nutritional value.
5. Used to lower the freezing point
In ice cream, ice cream, and popsicles, the freezing point of the product can be changed without changing the soluble solid content of the system, inhibiting the growth of ice crystals, making the ice particles swell and delicate, with good viscosity, mild sweetness, and good taste.
6. Used to reduce the sweetness of the system
Adding maltodextrin to candy can reduce the sweetness of the system, increase the toughness of the candy, prevent sand return and ripening, improve the flavor of the system, and extend the shelf life. It also has positive significance in preventing dental caries, hypertension and diabetes.
7. Alternative fat
Maltodextrin can form a gel structure and retain water. It is often used as a texture modifier. When the DE value is 3-5, it can produce a texture and taste similar to fat, making it a high-quality fat substitute. Commonly used as a fat substitute for salads, ice cream, sausages, and other foods. It can also serve as a substitute for oil in powdered fats.
8. Used to improve the structure and appearance of food
In biscuits or other convenient foods, make the product entrance non sticky, without residue, with a clear, smooth, and full appearance, reduce defective products, and extend the shelf life of the product.