Maltodextrin is a polysaccharide that is used as a food ingredient.It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).It can be found as an ingredient in a variety of processed foods.
The process of making it involves cooking the starches and then adding acids or enzymes, such as heat-stable bacterial alpha-amylase, to break it down further. The resulting white powder is water-soluble and has a neutral taste.
Maltodextrins are closely related to corn syrup solids — the one difference is their sugar content.
Both undergo hydrolysis, a chemical process involving the addition of water to further assist breakdown. However, after hydrolysis, corn syrup solids are at least 20% sugar, while maltodextrin is less than 20% sugar.