Maltodextrin
Thickeners
Sweeteners
Nutritional Enhancers
$0.65 ~ $0.98
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Maltodextrin?
Maltodextrin is a readily digestible polysaccharide powder derived from starch, widely used as an economical bulking agent, thickener, and texture stabilizer in packaged foods, beverages, and nutritional supplements.
How is Maltodextrin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Starch Slurry Preparation | Mix starch (typically from corn, potato, or tapioca) with purified water to form a slurry of a specific density. | Control of slurry concentration (e.g., 30-40% solids) is crucial for the efficiency of the next stage. Water must be demineralized to prevent unwanted reactions. |
| 2 | Liquefaction (Hydrolysis) | Heat the slurry and add a thermostable enzyme (e.g., alpha-amylase) to initiate the breakdown of long starch chains into shorter glucose chains (oligosaccharides). | This is the most critical step. The process is stopped when the desired Dextrose Equivalent (DE) is reached. For maltodextrin, the target DE is typically between 3 and 20. Temperature, pH, and enzyme dosage are tightly controlled. |
| 3 | Filtration & Deproteinization | Filter the hydrolyzed syrup to remove insoluble components like proteins, fats, and fibers. | This step ensures the clarity and purity of the final product. Filter presses or centrifuges are commonly used. |
| 4 | Decolorization & Purification | Pass the filtered syrup through columns of activated carbon to adsorb color bodies and other organic impurities. | The syrup's color and transmittance are monitored to ensure effectiveness. The activated carbon requires periodic regeneration or replacement. |
| 5 | Ion Exchange | Pump the syrup through cation and anion exchange resins to remove mineral salts (ash). | The primary control point is the conductivity of the treated syrup, which should be very low. This improves product stability and provides a clean taste. |
| 6 | Evaporation | Concentrate the purified, low-DE syrup by removing water in a multi-effect evaporator under vacuum. | The target solids content (Brix) must be achieved for efficient spray drying. Using a vacuum prevents heat damage and undesirable browning reactions. |
| 7 | Spray Drying | Atomize the concentrated syrup into a chamber of hot air, causing the water to flash evaporate and leave a fine, white powder. | Key parameters are inlet/outlet air temperature and feed rate. These control the final product's moisture content, particle size, and bulk density. |
| 8 | Sieving & Packaging | Sieve the finished maltodextrin powder to ensure uniform particle size, followed by packaging in sealed, moisture-proof bags. | Final quality checks for moisture, DE, ash content, and microbiological safety are performed. Packaging must occur in a controlled, low-humidity environment to prevent caking. |
Technical Specifications
| Solubility | 99.8% |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Maltodextrin |
|---|---|
| Functional Category | Bulking Agent; Texturizer; Carrier System; Humectant |
| Key Ingredients | Maltodextrin (a polysaccharide derived from enzymatic or acid hydrolysis of starch) |
| Mechanism of Action | Adds solids and viscosity by physically entrapping water molecules within its polysaccharide matrix, contributing bulk without significant sweetness. Its neutral flavor profile and high solubility make it an effective carrier for diluting or spray-drying sensitive active ingredients. The polymer chains interfere with the crystallization of sugars and ice, improving texture and stability. |
| Application Effect in Product | Improves mouthfeel and adds body to beverages, sauces, and low-fat foods. Acts as a flow agent and dispersant in dry mixes and seasonings. Stabilizes emulsions and prevents large ice crystal formation in frozen desserts. Provides a neutral, soluble solid base for carrying flavors, colors, and high-intensity sweeteners. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Maltodextrin | Complex Carbohydrate (Polysaccharide) | High Glycemic Index (GI), fast absorption, neutral taste, highly soluble. | Extremely cost-effective; provides very rapid energy; less sweet than simple sugars; lower osmolality than dextrose. | Causes a sharp insulin spike; offers no nutritional value besides calories; can cause digestive distress in some individuals. | Post-workout recovery shakes, mass gainers, energy gels, bulking agent in processed foods. | For the most affordable and rapid glycogen replenishment, especially when a non-sweet taste is preferred for mixing in shakes. |
| Dextrose | Simple Carbohydrate (Monosaccharide) | Very high GI (100), extremely fast absorption, distinctly sweet taste. | The fastest-absorbing carbohydrate for an immediate insulin spike and energy delivery. | Intense sweetness can be undesirable; high osmolality may cause gastric discomfort; creates the sharpest blood sugar crash. | Immediate post-workout nutrient transport; medical use for hypoglycemia. | When the absolute fastest absorption and a powerful insulin spike are the primary goals, and sweetness is acceptable. |
| Waxy Maize Starch | Complex Carbohydrate (Polysaccharide) | High molecular weight, low osmolality, slower absorption than maltodextrin. | Very easy on the stomach; provides a more sustained energy release without a harsh crash. | More expensive; slower digestion is not ideal for an immediate post-workout spike; can mix poorly. | Intra-workout fuel for endurance; pre-workout carb loading; for athletes sensitive to rapid sugar changes. | For sustained energy during long workouts with minimal risk of stomach issues. |
| Cluster Dextrin (HBCD) | Engineered Complex Carbohydrate | Fast gastric emptying with sustained release; very low osmolality; high solubility. | Superior gastric tolerance (virtually no bloating); provides both fast and steady energy without a severe insulin spike. | Significantly more expensive than other carbohydrate powders. | High-performance endurance fuel; intra-workout for elite athletes; when digestive comfort is the top priority. | For serious athletes who need sustained energy and fast gastric emptying without any digestive problems, and for whom budget is not the main concern. |
| Sucrose (Table Sugar) | Simple Carbohydrate (Disaccharide) | Glucose and fructose components; very sweet; moderate GI (~65). | Widely available and inexpensive; utilizes multiple energy pathways for absorption. | Fructose component is less efficient for direct muscle glycogen replenishment; very sweet; linked to negative health effects when consumed in excess. | General-purpose sweetener; ingredient in commercial sports drinks and everyday foods. | As a readily available, low-cost energy source if other specialized powders are not accessible. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications