Ingredient Overview
Maltodextrin is produced by partial hydrolysis of starch. It adds solids and body with less sweetness than simple sugars, making it useful in dry mixes, fillings and other food systems.
The degree of starch breakdown influences the ingredient’s sweetness and functionality. Lower-DE material generally contributes more bulk than sweet taste. Maltodextrin can therefore be useful in dry mixes and fillings where the recipe needs additional solids, body or binding without the same sweetness as a simple sugar.