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Maltodextrins are easily digestible structural carbohydrates produced via the controlled partial hydrolysis of food-grade starches, sourced from corn or potato. They are characterized by their low sweetness profile, excellent solubility, and exceptional moisture-binding capabilities. Widely utilized as premium spray-drying carriers, bulking agents, and texture stabilizers, they provide reliable caloric density and mouthfeel optimization across both food applications and specialized animal milk replacers.
Maltodextrins are digestible carbohydrates produced by the partial hydrolysis of food-grade starches, sourced from corn or potato. They offer low sweetness, high solubility, and strong moisture-binding properties.
| Description | Value |
|---|---|
| Appearance | white or light yellow powder |
| pH | 4.0-6.5 |
| Moisture | 6.0% max |
| Dextrose Equivalent (DE) | 5-20 |
| Ash | 0.5% max |
| SO2 | max 10mg/kg |
Full specification ranges are available in the technical datasheet.
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