Maltodextrin is a water-soluble carbohydrate produced from starch through partial hydrolysis. It functions as a thickener, stabilizer, and filler in food and beverage products, improving texture and enhancing mouthfeel. With a neutral taste and high digestibility, it is commonly used in powdered foods, beverages, supplements, and pharmaceutical formulations, offering versatility across industries.
Properties:
Maltodextrin is a white, hygroscopic powder derived from the hydrolysis of starch, offering excellent solubility in water. It has a neutral taste, making it suitable for a wide range of formulations, and is known for being easily digestible with rapid energy release. Its ability to enhance texture, improve mouthfeel, and stabilize formulations makes it a versatile ingredient across food, beverage, and pharmaceutical industries.