Maltodextrin Powder
Maltodextrin is produced by the partial enzymatic or acid hydrolysis of starch (corn, tapioca, or potato), creating a mixture of glucose polymers with a Dextrose Equivalent (DE) value between 3 and 20. Lower DE maltodextrins are less sweet and digest more slowly; higher DE versions are sweeter and more rapidly absorbed. In sports nutrition, DE 15–20 maltodextrin provides a rapid, sustained carbohydrate energy source suitable for intra-workout and recovery applications. As a functional ingredient, it serves as a spray-drying carrier for oils, flavor compounds, and color systems, and contributes bulking and freeze-point depression in ice cream.
Key Benefits
- Rapid gastric emptying at DE 10–20 — fast energy substrate for intra-workout and recovery.
- Excellent spray-drying carrier for encapsulated oils, flavors, and botanical extracts.
- Mild, neutral sweetness with excellent solubility (cold water dispersible).
- Provides carbohydrate bulking in high-protein products without contributing objectionable flavor.
- Freeze-point depression in ice cream — reduces ice crystal size for smoother mouthfeel.
Applications
Common Usage
- ›Sports nutrition carbohydrate drinks, mass gainers, and intra-workout energy supplements.
- ›Spray drying carrier for microencapsulated actives, flavors, and oils.
- ›Bakery improving agent and texture contributor in gluten-free products.
- ›Infant formula and clinical nutrition carbohydrate caloric source.
Technical Documents
Request the specification sheet, COA, or technical data sheet for Maltodextrin Powder directly from our team.
