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Maltodextrin is a partially hydrolyzed polysaccharide produced from starches such as corn, potato, rice, or wheat.
Maltodextrin is composed of D-glucose units linked primarily by α-1,4 bonds, forming short to medium-chain oligosaccharides.
Maltodextrin is widely used in food, pharmaceuticals, cosmetics, and industrial formulations as a bulking agent, stabilizer, and carrier.
Maltodextrin is highly soluble, nearly tasteless, and easily digestible, making it a versatile additive for both functional and nutritional purposes.
CAS Number: 9050-36-6
EC Number: 232-940-4
Molecular Formula: (C6H10O5)n
Molecular Weight: Variable (typically 500–2000 g/mol depending on DE value)
Synonyms: Maltodextrin Powder, Hydrolyzed Starch, Glucose Polymer, Corn Maltodextrin, Rice Maltodextrin, Potato Maltodextrin, Food-Grade Maltodextrin, Spray-Dried Maltodextrin, Modified Starch, Dextrinized Starch, Maltodextrin, Hydrolyzed Starch, Partially Hydrolyzed Starch, Enzymatically Hydrolyzed Starch, Corn Maltodextrin, Potato Maltodextrin, Rice Maltodextrin, Tapioca Maltodextrin, Wheat Maltodextrin, Food Grade Maltodextrin, Pharmaceutical Grade Maltodextrin, Cosmetic Grade Maltodextrin, Technical Grade Maltodextrin, Industrial Grade Maltodextrin, Laboratory Grade Maltodextrin, Research Grade Maltodextrin, Maltodextrin Powder, Maltodextrin Granules, Maltodextrin Solution, Maltodextrin Compound, Maltodextrin Material, Maltodextrin Product, Maltodextrin Substance, Maltodextrin Chemical, Maltodextrin Pure, Maltodextrin Extra Pure, Maltodextrin High Purity, Maltodextrin Refined, Maltodextrin Stabilized, Maltodextrin Certified, Maltodextrin Certified Standard, Maltodextrin Analytical Standard, Maltodextrin Laboratory Standard, Maltodextrin Certified Reagent, Maltodextrin Laboratory Reagent, Maltodextrin Assay, Maltodextrin Bulk Chemical, Maltodextrin Commercial Grade, Maltodextrin Raw Material, Maltodextrin Fine Chemical, Maltodextrin Specialty Chemical, Maltodextrin Active Ingredient, Maltodextrin Functional Ingredient, Maltodextrin Specialty Ingredient, Maltodextrin Functional Additive, Maltodextrin Specialty Additive, Maltodextrin Thickener, Maltodextrin Binder, Maltodextrin Stabilizer, Maltodextrin Carrier, Maltodextrin Filler, Maltodextrin Bulking Agent, Maltodextrin Encapsulating Agent, Maltodextrin Film Former, Maltodextrin Flow Agent, Maltodextrin Moisture Retainer, Maltodextrin Humectant, Maltodextrin Texturizer, Maltodextrin Soluble Fiber, Maltodextrin Energy Source, Maltodextrin Nutrient, Maltodextrin Food Additive, Maltodextrin Flavor Carrier, Maltodextrin Spray Drying Agent, Maltodextrin Processing Aid, Maltodextrin Cosmetic Carrier, Maltodextrin Skincare Ingredient
APPLICATIONS
Maltodextrin is used in food and beverage formulations as a bulking and texturizing agent.
Maltodextrin adds body and mouthfeel to instant drinks, soups, and sauces.
Maltodextrin provides smooth consistency without altering flavor.
Maltodextrin is employed as a carrier for flavors, colors, and sweeteners.
Maltodextrin encapsulates volatile compounds to enhance stability and shelf life.
Maltodextrin improves flow properties of powdered flavor blends.
Maltodextrin is widely used in sports and energy drinks.
Maltodextrin provides easily digestible carbohydrates for quick energy.
Maltodextrin supports glycogen replenishment during or after exercise.
Maltodextrin is incorporated in infant formula and nutritional supplements.
Maltodextrin acts as a mild energy source and stabilizer.
Maltodextrin helps control osmolality and texture in reconstituted powders.
Maltodextrin is applied in confectionery products.
Maltodextrin reduces stickiness and improves chewiness in gums and candies.
Maltodextrin prevents crystallization in sugar-based products.
Maltodextrin is used in baked goods and pastries.
Maltodextrin improves dough handling and moisture retention.
Maltodextrin enhances crust color and overall texture.
Maltodextrin is employed as a fat replacer in low-fat foods.
Maltodextrin provides creamy texture and mouthfeel in dressings and desserts.
Maltodextrin contributes bulk without adding significant calories.
Maltodextrin is used in frozen desserts and ice creams.
Maltodextrin controls freezing point and prevents ice crystallization.
Maltodextrin stabilizes emulsions and maintains smooth texture.
Maltodextrin is applied in meat and sausage products.
Maltodextrin binds water and fat to improve juiciness and sliceability.
Maltodextrin enhances uniform texture and extends shelf life.
Maltodextrin is used in instant and powdered drink mixes.
Maltodextrin improves dispersibility and dissolution rate.
Maltodextrin carries flavors and vitamins in powdered formulations.
Maltodextrin is incorporated in pharmaceutical preparations as a filler and binder.
Maltodextrin enhances tablet compressibility and uniformity.
Maltodextrin acts as a carrier for active ingredients and excipients.
Maltodextrin is used in capsule and granule formulations.
Maltodextrin aids granulation and flow properties during production.
Maltodextrin ensures uniform distribution of actives in blends.
Maltodextrin is applied in cosmetic and personal care formulations.
Maltodextrin functions as a stabilizer, absorbent, and viscosity-modifying agent.
Maltodextrin provides smooth, non-sticky skin feel in creams and powders.
Maltodextrin is used in face masks and serums.
Maltodextrin acts as a natural film-forming and moisturizing agent.
Maltodextrin enhances active ingredient delivery and texture.
Maltodextrin is incorporated in shampoos and conditioners.
Maltodextrin improves viscosity and provides mild conditioning effects.
Maltodextrin stabilizes emulsions and enhances smoothness.
Maltodextrin is employed in oral-care formulations such as toothpastes.
Maltodextrin provides bulk and moisture control.
Maltodextrin improves texture and dispersion of active ingredients.
Maltodextrin is used in dietary supplements and protein powders.
Maltodextrin acts as a carbohydrate carrier and anti-caking agent.
Maltodextrin enhances solubility and mouthfeel in nutritional drinks.
Maltodextrin is utilized in agrochemical formulations as a carrier for actives.
Maltodextrin ensures controlled release and dispersion in sprayable systems.
Maltodextrin improves wetting and adhesion on plant surfaces.
Maltodextrin is used in industrial and fermentation processes.
Maltodextrin serves as a carbon source for microbial growth.
Maltodextrin supports production of enzymes, amino acids, and probiotics.
Maltodextrin is incorporated in encapsulation of sensitive compounds such as vitamins and essential oils.
Maltodextrin protects bioactive ingredients from oxidation and heat.
Maltodextrin provides controlled release and enhanced stability.
Maltodextrin is used as a filler and carrier in food formulations.
Maltodextrin enhances bulk and texture in powdered products.
Maltodextrin provides smooth mouthfeel without altering flavor.
Maltodextrin is applied in beverage formulations.
Maltodextrin acts as a carbohydrate source in energy drinks.
Maltodextrin improves solubility and stability of flavor compounds.
Maltodextrin is used in bakery products.
Maltodextrin contributes to browning, softness, and volume in baked goods.
Maltodextrin extends shelf life by retaining moisture.
Maltodextrin is incorporated in dairy products.
Maltodextrin stabilizes fat emulsions in ice creams and yogurts.
Maltodextrin improves body and creaminess in dairy formulations.
Maltodextrin is used in confectionery.
Maltodextrin reduces stickiness in candies and gums.
Maltodextrin provides uniform sweetness and improved texture.
Maltodextrin is applied in instant soups and sauces.
Maltodextrin acts as a carrier for flavors and seasonings.
Maltodextrin enhances reconstitution speed and flow properties.
Maltodextrin is used in nutritional supplements.
Maltodextrin provides a rapidly digestible source of energy.
Maltodextrin is used in sports drinks, protein powders, and meal replacements.
Maltodextrin is incorporated in powdered flavorings and spices.
Maltodextrin encapsulates volatile aroma compounds.
Maltodextrin improves stability and handling of flavor systems.
Maltodextrin is used in pharmaceutical formulations.
Maltodextrin serves as a binder and filler in tablets and capsules.
Maltodextrin ensures uniform dispersion of active ingredients.
Maltodextrin is applied in cosmetics and personal care products.
Maltodextrin acts as a film former and moisture regulator.
Maltodextrin provides smooth texture and improved product feel.
Maltodextrin is used in baby foods and infant formulas.
Maltodextrin provides safe and easily digestible carbohydrates.
Maltodextrin supports optimal texture and energy value.
Maltodextrin is incorporated in microencapsulation systems.
Maltodextrin protects sensitive ingredients such as vitamins and probiotics.
Maltodextrin enables controlled release of actives during processing.
Maltodextrin is used in frozen desserts.
Maltodextrin lowers freezing point and improves scoopability.
Maltodextrin prevents ice crystal formation for smoother texture.
Maltodextrin is applied in low-fat and reduced-calorie foods.
Maltodextrin mimics fat texture and enhances mouthfeel.
Maltodextrin provides bulk without increasing caloric content.
Maltodextrin is used in agricultural formulations.
Maltodextrin acts as a carrier for bioactive compounds.
Maltodextrin stabilizes biological pesticides and fertilizers.
DESCRIPTION
Maltodextrin is a polysaccharide produced from the partial hydrolysis of starch.
Maltodextrin is derived from corn, potato, tapioca, or rice starch.
Maltodextrin is widely used as a carbohydrate source, stabilizer, and bulking agent.
Maltodextrin has the CAS number 9050-36-6.
Maltodextrin has the EC number 232-940-4.
Maltodextrin has the molecular formula (C6H10O5)n.
Maltodextrin has an average molecular weight that varies with the degree of polymerization.
Maltodextrin appears as a white, free-flowing powder.
Maltodextrin is odorless and has a slightly sweet to neutral taste.
Maltodextrin is readily soluble in water.
Maltodextrin forms clear, stable solutions in aqueous systems.
Maltodextrin has a dextrose equivalent (DE) value typically between 3 and 20.
Maltodextrin is non-hygroscopic and has excellent compressibility.
Maltodextrin is classified as a non-toxic, non-allergenic carbohydrate ingredient.
Maltodextrin should be stored in a cool, dry place, protected from moisture and contamination.
Maltodextrin is a white or slightly yellow hygroscopic powder with neutral to slightly sweet taste.
Maltodextrin is produced by controlled enzymatic hydrolysis of starch, yielding short glucose polymers.
The degree of hydrolysis is expressed as DE (Dextrose Equivalent), typically between 3 and 20.
Low-DE maltodextrins have higher viscosity and lower sweetness.
High-DE maltodextrins are sweeter and more soluble.
This tunable DE range enables customization for specific food or pharmaceutical needs.
Maltodextrin is highly soluble in water, forming clear to slightly opalescent solutions.
Maltodextrin provides bulk, body, and smoothness to dry blends and liquids.
Maltodextrin shows excellent compatibility with most carbohydrates and proteins.
Maltodextrin has low hygroscopicity and neutral flavor, making it ideal as a filler or carrier.
Maltodextrin enhances stability of flavors, vitamins, and sensitive compounds during processing.
Maltodextrin is readily digestible and metabolized like glucose, providing 4 kcal per gram.
Maltodextrin is non-toxic, non-allergenic, and GMO-free when derived from natural starch sources.
Maltodextrin complies with global regulatory standards for food and pharmaceutical use.
Maltodextrin is available in different DE values and particle sizes for customized applications.
PROPERTIES
Appearance: White to slightly yellow powder
Odor: Odorless or faintly sweet
Taste: Neutral to slightly sweet
Dextrose Equivalent (DE): 3–20
Bulk Density: 0.4–0.6 g/cm³
Moisture Content: ≤6%
Solubility: Freely soluble in water; insoluble in ethanol and fats
pH (10% solution): 4.0–6.0
Viscosity: Depends on DE (lower DE → higher viscosity)
Hygroscopicity: Moderate
Caloric Value: ~4 kcal/g
Ash Content: ≤0.5%
Stability: Stable under normal conditions; may absorb moisture if exposed
Storage Temperature: Store below 30°C in a dry, well-ventilated area
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation occurs.
Skin Contact:
Wash with water if skin contact causes irritation.
Seek medical advice if symptoms persist.
Eye Contact:
Rinse thoroughly with water for several minutes.
Seek medical attention if redness or discomfort continues.
Ingestion:
Maltodextrin is non-toxic and safe for ingestion in food-grade form.
If large amounts are swallowed, drink water to dilute and consult a physician if discomfort occurs.
Note to Physicians:
No specific antidote is required.
Treat symptomatically.
HANDLING AND STORAGE
Handling:
Avoid creating dust during handling or mixing.
Use appropriate dust-control and ventilation systems.
Ventilation:
Provide adequate ventilation to minimize airborne dust.
Avoidance:
Avoid contact with moisture to prevent clumping.
Keep away from strong oxidizing agents.
Spill and Leak Procedures:
Sweep or vacuum spilled material to avoid dust formation.
Dispose of waste according to local regulations.
Storage:
Store in a cool, dry, and well-ventilated environment.
Keep container tightly closed when not in use.
Protect from moisture, heat, and direct sunlight.
