Maltodextrins (MDs) are a class of carbohydrates
(CHOs) extracted from a range of botanical sources. They are industrially produced by enzymatic or acid hydrolysis of the starch,
followed by purification and spray drying. Maltodextrin is generally used as a thickener or filler to increase the volume of a
processed food. It’s also a preservative that increases the shelf life of packaged foods. It’s inexpensive and easy to produce, so
it’s useful for thickening products such as instant pudding and gelatins, sauces, and salad dressings.
Maltodextrin is a
polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white
hygroscopic spray-dried powder. It can also be found as an ingredient in a variety of other processed foods.