Maltodextrin is a white powdered derivative of starch that is added to food. It is made by partially hydrolyzing starches from grains like corn, wheat, potatoes, and rice. Its smooth texture and neutral flavour make it suited for use as food additives in the food and beverage industries. Desserts, salad dressings, quick puddings, and other dishes all use it. Although maltodextrin is a carbohydrate, it goes through a number of processes.
Maltodextrin is a white powder created from starches such as potato, corn, wheat, or rice. It is cooked first, then acids or enzymes are added to further decompose it. The final item is a white powder that dissolves in water and has no flavour. The powder is added to the aforementioned foods to replace the sugar and enhance the texture, flavour, and shelf life. The resulting white powder has no flavour and is water soluble. With the exception of their higher sugar content, maltodextrins and corn syrup solids are chemically comparable.
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