Maltodextrin
Maltodextrin (MD) is a white, nearly tasteless powder made by partial hydrolysis of starch (corn, potato, tapioca). It’s a fast-digesting carbohydrate, not a fiber, with DE (dextrose equivalent) 3–20.
Main Applications (Food & Beverage)
•Beverages: sports drinks, powdered drinks, functional drinks – bulking agent, improves mouthfeel, quick energy, prevents clumping.
•Dairy: milk powder, yogurt, ice cream – enhances solubility, reduces ice crystals, thickens, prevents whey separation.
•Bakery: bread, cakes, cookies – replaces sugar/fat, retains moisture, delays staling, improves texture.
•Confectionery: candy, chocolate, energy bars – prevents sugar crystallization, softens texture, reduces sweetness.
•Snacks & Instant Food: seasonings, instant noodles, soups – carrier for flavors, prevents caking, improves stability.
Other Uses
•Health & Sports Supplements: energy powders, pre-workouts – fast energy source, carrier for nutrients.
•Pharmaceuticals: tablet/capsule filler, binder – improves compressibility and stability.
•Cosmetics: carrier and stabilizer in creams/lotions.
