Maltodextrin is a carbohydrate, but it is heavily processed. It comes as a white powder of rice, corn, wheat, or potato starch. Its makers cook it first, then add acids or enzymes to break it down further. The final product is a water-soluble white powder with a neutral taste.

Maltodextrin is a polysaccharide used as a food ingredient. [2] It is produced by partial hydrolysis of vegetable starch and is usually found as a white hygroscopic spray-dried powder. [1] Maltodextrin is easily digested, absorbed as quickly as glucose, and may be moderately sweet or almost tasteless (depending on the degree of polymerization). [2] It can be used as an ingredient in a variety of processed foods.

Maltodextrin consists of D-glucose units linked in chains of variable length. Glucose units are predominantly linked with α(1→4) glycosidic linkages, as seen in linear derivatives of glycogen (after removal of the α1,6-branch). Maltodextrins generally consist of a mixture of chains ranging in length from 3 to 17 glucose units.

Maltodextrin is classified according to DE (dextrose equivalent), and the DE value is between 3-20. The higher the DE value, the shorter the glucose chain, the higher the sweetness, the higher the solubility, and the lower the heat resistance. Above DE 20, the EU CN code calls it glucose syrup; at DE 10 or lower, the customs CN code nomenclature classifies maltodextrin as dextrin.