It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, almost flavorless and used as a bulking agent in many foods. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties which make Maltodextrins highly versatile are low sweetness, binding properties, solubility, non-hygroscopic, crystal growth inhibition, low browning tendency, viscosity/body agent, freezing point control, low osmotic pressure and film forming properties.


Melting Point240 °C
Boiling Point865.16 °C
Flash Point148.9°C
FormsPowder, White

Uses and Applications

Key applications

  • Food and Nutrition
  • Baking
  • Confectionery
  • Beverage
  • Anti-caking
  • Stabilizer
  • Coating


  • Pharma
  • Food

Synonyms: Maltodextrin, Maltrin

Chemical Formula: C6nH(10n+2)O(5n+1)

CAS Number: 9050-36-6