Maltodextrin (C6H10O5)n

Maltodextrin (C6H10O5)n

Estimated Carbohydrate Composition (dry basis)

Properties and Applications: Maltodextrins used as traditional bulking agents are lower molecular weight carbohydrates than starch. Does not have a sweet taste, or is very slightly sweet. Not a hygroscopic additive but easily dissolves and disperses in water. Nutritious. Should be stored away from water and moisture in dry and well-ventilated areas to prevent caking. Widely used in food, paper, and pharmaceutical industries. Used in milk, ice cream, chocolate, biscuits, beverages, bean products, fruit essence, spices, and meat products. Used in flavor production, powdered food, dehydrated soups, modified powdered milk, caramels and confectionery, chocolate fillings, and milkshakes. In the food field, maltodextrins prevent clumping of other dry materials in powder mixtures. After dissolving, they improve the structure of products and provide smoothness.