Maltodextrin

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.