Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose. a white powder and little sweetness, high viscosity into a solution, does not hold water in itself.Our DE is from 10 to25.
Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal. it increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream.