Maltodextrin is made from corn starch by enzymatic hydrolysis, purification and drying. It is a product between starch and starch sugar.

Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners. 

Maltodextrin is a polysaccharide that is used as a food additive. It is made from refined cornstarch enzymatically by advanced processing technology and is usually found as a creamy-white hygroscopic spray-dried powder.

Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.

Maltodextrins are classified by DE (dextrose equivalent) and have a DE of 20 or higher, mostly between 5 to 20. Above DE 20, the European Union's CN code calls it glucose syrup.

Maltodextrin (also known as MD) is a starch derivative made from low-starch, purified, spray-dried starches that contain no free starch. It has the characteristics of large viscosity, strong thickening, good solubility, good solubility, good carrier, small fermentation, low moisture absorption, no peculiar smell, low sweetness, easy digestion and absorption, low heat and low fat.

Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for Sweeteners. aromatizer, stuffing.

Maltodextrine is made from refined cornstarch enzymatically by advanced processing technology.Well fluidity, no particular smell; Well solubility with proper mucosity; Low hydroscopicity,less agglomeration, Good carrier for sweeteners,aromatizer,stuffing

Maltodextrin is  a polysaccharide that is used as a food additive. Maltodextrin is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. Maltodextrin is commonly used for the production of sodas and candy.

Maltodextrin can also be found as an ingredient in a variety of other processed foods. Maltodextrin are classified by DE (dextrose equivalent) and have a DE between 3 to 20.

The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Union's CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.