Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolisis and is usually found as a white hygroscopic spray dried powder.

Maltodextrin is easily digestible, being absorbed as rapidly as glukose and might be either moderately sweet or almost flavorless (depending on the degree of polymerisation).

Browning High
Hygroscopicity/humectant properties High
Plasticity High
Sweetness High
Solubility High
Osmolality High
Molecular weight Low
Viscocity Low
Cohesiveness Low
Flim-forming properties Low
Prevention of large sugar-crystal information Low


Appearance yellow amorphous powder
pH 4.0-6.5
Moisture 10.0% max
DE max 20
Ash 0.5% max
SO2 max 0.0025%

Food industry

  • Cakes, cookies, frostings, granola bars, dry mixes
    and ice creams
  • Soups, sauces, creams and salad dressings
  • Nutritional and sports drinks

• 25 kg bags
• 50 lbs

Minimum of 24 months
after date of production,
in closed packing. Best
before expiration date
on packaging.

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