Maltodextrin

About This Product

Maltodextrin is a partially hydrolysed starch with a dextrose equivalent (DE) below 20, made by enzymatic or acid-enzymatic hydrolysis of starch followed by refining and spray-drying. It is a food ingredient rather than an additive, so it has no E-number, and it is identified by CAS number 9050-36-6. It is a white, free-flowing powder with a bland, slightly sweet taste, made from maize, tapioca, potato, wheat or other starches.

Commercial grades are defined first by DE, most commonly around DE 10 to 12 and DE 15 to 20, and then by physical form. Standard spray-dried powder suits most dry blending. Agglomerated grades have larger, porous particles that wet and disperse quickly, for instant drinks and sachets. Low-bulk-density grades serve as carriers and fillers where volume matters. The botanical source affects labelling, GMO documentation and, for wheat, gluten data.

Maltodextrin is used as a spray-drying carrier for flavours, fruit juices, oils and extracts, where it often makes up a large share of the dry solids; as a bulking agent and filler in tablets, sachets and seasoning blends; for body and mouthfeel in soups, sauces, dairy desserts and reduced-fat products; as an easily digested carbohydrate in sports and clinical nutrition drinks; and as a film former in glazes and coatings. Typical use in soups and sauces is around 1 % to 5 %, while carrier applications can use far more. Lower-DE grades give more body and less stickiness in the dryer; higher-DE grades dissolve faster and add slight sweetness.

Buyers typically agree the DE range and the test method, moisture, the pH of a solution, sulphated ash, residual sulphur dioxide, bulk density and particle size, appearance and odour, and microbiological limits such as total plate count, yeasts and moulds and absence of Salmonella. For nutrition and infant applications, tighter microbiological and contaminant limits are usually agreed. Ask for the saccharide profile as well as DE if your process is sensitive, because two products with the same DE can behave differently.

Because maltodextrin is not an additive, Regulation (EC) No 1333/2008 does not set limits for it; it is declared by name in the ingredients list. Its mono- and disaccharides count towards the sugars figure in the nutrition declaration under Regulation (EU) No 1169/2011 and the UK retained equivalent. Wheat-based maltodextrins are exempt from gluten allergen labelling under Annex II of that regulation, but a gluten-free claim still needs supporting data.

Store bags sealed in a cool, dry place; maltodextrin is hygroscopic and cakes, faster at higher DE. Fine powder is a combustible dust, so assess dust-explosion risk and earth equipment in tipping and conveying areas. When you enquire, give the DE range, source, form (standard or agglomerated), application, pack size, annual volume, destination and documents required.