The truth you want to know about maltodextrin
The essence of maltodextrin: a highly refined, multifunctional food ingredient derived from starch
Release time：
2025-08-07
Source：
Maltodextrin - More Than Just Sugar
Maltodextrin is also called water-soluble dextrin or enzymatic dextrin.It is a polysaccharide mixture made from various types of starch as raw materials, which is hydrolyzed, converted, purified and dried under low-degree control by an enzymatic process.The raw materials are starchy corn, rice, etc.It can also be refined starch, such as corn starch, wheat starch, tapioca starch, etc.Its main component is D-glucose units connected by α-1,4 glycosidic bonds. The chain length is shorter than starch and longer than maltose.
Features
It has the characteristics of low sweetness, good solubility, low moisture absorption, good stability, and difficulty in deterioration. This product has strong thickening properties, good carrier properties, low fermentability, good filling effect, no moisture absorption, no odor, easy digestion, low heat, and low sweetness.Maltodextrin contains a large amount of polysaccharides, as well as beneficial trace elements and minerals such as calcium and iron, which promote normal metabolism. It is widely used in beverages, frozen foods, candy, cereals, dairy products, health supplements, and other industries. It can also be used in textiles, daily chemicals, and pharmaceuticals.
Application Scenario - Ubiquitous "Multi-function Assistant"
Powdered drinks/sports nutrition: Dissolves quickly, provides energy, improves flowability, prevents clumping, and acts as a carrier for other ingredients (electrolytes, BCAAs, etc.). Explain why it is commonly used in energy gels/drinks (for rapid energy).
Candy: Inhibits sucrose crystallization (jelly beans, nougat), provides volume, improves texture, and reduces sweetness.
Dairy products/milk powder: increase volume, reduce cost (partial filling), improve solubility, serve as a carrier for nutritional supplements.
Baked goods: Improve texture, increase color (browning reaction), extend shelf life (moisture retention), and act as a dusting powder to prevent sticking.
Meat products/sauces/soups: thickening, improving texture and taste, as part of a fat replacer, stabilizing the emulsion system.
Frozen foods: Improved melt resistance and texture (reduced ice crystals)。
Health supplements/tablets: as a binder, filler, to improve tablet disintegration or as a carrier of nutrients.
Effects and hazards
1．To increase viscosity
It is used to thicken soy milk, instant oatmeal, and malted milk, absorb odors, improve taste, and extend shelf life; in milk tea, fruit crystals, instant tea, solid tea, non-dairy milk, and coffee companion, it is used to increase the mellow, delicate, and rich taste and reduce costs; in coconut milk, peanut almond milk, and various lactic acid beverages, it enhances emulsification, making the product stable and less prone to sedimentation; in various canned foods or soups, it is used to thicken, improve structure, appearance, and flavor.
2． Used to inhibit browning reaction
When a food system contains a large amount of reducing sugars and proteins, high temperature treatment can easily cause maltodextrin degradation. Due to its low DE value, maltodextrin has a low degree of maltodextrin degradation and can be used as an inert embedding material for the microencapsulation of sensitive chemicals such as flavors, fragrances, and pharmaceuticals.
3． Used as a carrier and coating for preservation
Maltodextrin aqueous solutions are odorless and possess strong binding and adhesive properties, making them excellent carriers for various sweeteners, flavorings, fillers, and pigments, ensuring the pure flavor of the substances they contain. Maltodextrins with lower DE values have strong film-forming or spreadable properties and can be used as coatings for fruit preservation.
4． For the preparation of functional foods
Maltodextrin is easily absorbed by the human body and can be used in functional milk powders for athletes, patients, infants, and young children, such as sucrose-free milk powder and sports drinks. It increases the product's volume, prevents caking, makes it instant, and allows for better reconstitution, thus improving nutritional value.
5． Used to lower the freezing point;
In ice cream, popsicles, and popsicles, it can change the freezing point of the product without changing the soluble solids content of the system, inhibit the growth of ice crystals, and make the ice particles expand finely, have good viscosity, mild sweetness, and a refreshing taste with a good taste.
6、Used to reduce the sweetness of the system
Adding maltodextrin to candies can reduce sweetness, increase toughness, prevent sanding and melting, improve flavor, and extend shelf life. This also has positive effects on preventing dental caries, hypertension, and diabetes.
7、Fat replacement
Maltodextrin forms a gel structure and retains moisture, making it a common texture improver. When the DE value is between 3 and 5, it creates a fat-like texture and mouthfeel, making it a high-quality fat substitute. It's often used as a fat substitute in salads, ice cream, sausages, and other products. It can also serve as a fat substitute in powdered oils and fats.
8、Used to improve the structure and appearance of food
In biscuits or other convenience foods, it can make the product non-sticky and residue-free when eaten, and make the shape and appearance clear, smooth and full, thus reducing defective products and extending the shelf life of the product.
Harm
Maltodextrin is a cheap carbohydrate that lacks dietary fiber.It is just a filling auxiliary material in the production of milk powder. Adding it to milk powder can extend the shelf life of the product and thus reduce the company's production costs,However, the addition of maltodextrin does not significantly promote the baby's growth and development.Although maltodextrin itself is not harmful, excessive addition will lead to nutritional deficiencies in milk powder. The baby needs to convert and excrete it, which increases the burden on the liver and kidneys and makes it impossible to absorb other nutrients. The more of this low-priced substance is added to milk powder, the fewer other nutrients there will be. Naturally, the merchant's costs will be reduced accordingly. This is obvious.
The essence of maltodextrin: a highly refined, multifunctional food ingredient derived from starch, it is an important tool in the food industry. Its value is significant in specific scenarios (rapid energy supply, functional needs); however, when used excessively in ordinary foods or as the main source of carbohydrates, there are health concerns (mainly high GI and low nutritional density).
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