Maltodextrin Overview

Maltodextrins are a type of carbohydrate made from the partial hydrolysis of starch. They are commonly used as fillers, stabilizers, and thickeners in the food and beverage industry.

Maltodextrin Production

Sources: Typically derived from corn, rice, potato, or wheat starch.

Production Process: The production process involves breaking down the starch with enzymes or acids, creating shorter chains of glucose molecules.

Characteristics of Maltodextrins

Texture: Neutral taste, provides a smooth texture.

Solubility: Easily soluble in water.

Caloric Content: Like other carbohydrates, maltodextrins provide about 4 calories per gram.

Types of Maltodextrins

Maltodextrins come in various forms, based on their dextrose equivalent (DE) values, source materials, and the extent of hydrolysis. Here are some of the different types of maltodextrins available from AIFI:

Dextrose Equivalent (DE) Values

Low DE Maltodextrins (DE < 10)

  • Less sweet with a higher molecular weight.
  • Often used for their thickening and texturizing properties.

Medium DE Maltodextrins (DE 10-20)

  • Moderate sweetness
  • Often used as a balance between thickening & sweetening.

High DE Maltodextrins (DE > 20)

  • Sweeter with a lower molecular weight.
  • Used primarily as sweeteners and for their bulking properties.

Maltodextrin Usage in the Food and Beverage Industry

Thickening Agent
Soups and Sauces: Maltodextrin can increase viscosity, providing a desirable consistency without significantly altering the flavor.

Dressings: It helps achieve the right thickness in salad dressings and similar products.

Bulking Agent
Baked Goods: In bakery items like cakes, cookies, and pastries, maltodextrin adds bulk without adding sweetness.

Powdered Foods: It’s often used in powdered foods like coffee creamers, instant soups, and snack seasonings to provide volume.

Color and Flavor Carrier
Flavoring Systems: Carries flavors and colors, making it ideal for use in flavored powders, seasonings, and spice mixes.

Encapsulation: Helps to encapsulate sensitive ingredients, protecting them from heat, light, and moisture.

Ice Cream and Desserts: Improves the texture and mouthfeel of frozen desserts, giving them a smoother and creamier consistency.

Chewing Gums: Helps to achieve the desired chewiness and texture.

Beverages: Helps stabilize emulsions, preventing separation in products like sports drinks and energy drinks.

Dairy Products: Used in yogurt and other dairy products to maintain consistency and improve shelf life.

Sweetness Dilution
Confectionery: Used to dilute sweetness in candies and other confections, providing bulk without adding excessive sweetness.

Beverage Mixes: It helps balance sweetness in powdered beverage mixes.

Calorie Reduction
Low-Fat Foods: In low-fat and reduced-calorie foods, it can replace fat while providing a similar texture and mouthfeel.

Dietary Products: Used in products aimed at weight management or special dietary needs to reduce calorie content without sacrificing texture.

Energy Source
Sports Nutrition: Maltodextrin is a rapidly digestible carbohydrate, making it a common ingredient in sports drinks, energy gels, and recovery products for athletes.
Improving Shelf Life

Processed Foods: Enhances the shelf life of various processed foods by improving stability and reducing moisture content.

Additional Maltodextrin Classifications

Different types of maltodextrins are chosen based on their functional properties needed in food products, such as solubility, sweetness, and texturing abilities.

Source Material

Corn Maltodextrin

Wheat Maltodextrin

  • Made from wheat starch, can be used in gluten-free products if the gluten is removed during processing.

Potato Maltodextrin

Tapioca Maltodextrin

  • Made from tapioca starch, known for its high solubility and neutral flavor.

Degree of Hydrolysis

Partially Hydrolyzed Maltodextrins

  • Less sweet with longer carbohydrate chains. Typically used for their texturizing and bulking properties.

Extensively Hydrolyzed Maltodextrins

  • Have shorter carbohydrate chains, making them sweeter and more soluble. Used primarily as sweeteners.

Specialty Maltodextrins

Organic Maltodextrin

  • Made from organically grown starch sources.

Non-GMO Maltodextrin

  • Derived from non-genetically modified organisms.

Resistant Maltodextrin

  • Modified to resist digestion, providing dietary fiber benefits.

About American International Foods, Inc. (AIFI) - A Leading Maltodextrin Supplier

American International Foods, Inc. has over 20 years of experience as an industry leading wholesale ingredient supplier to food & beverage manufacturers nationwide. It is our mission to perpetually create an unsurpassed value in the ingredient distribution business.  We leverage our relationships with top ingredient manufacturers across the globe to be a low cost supplier to your operation. We provide our customers with unparalleled industry knowledge, personalized supply chain solutions, and a complete product line comprised of more than 2500 food and beverage ingredients.