Maltodextrin
Maltodextrin is a short-chain glucose polymer made by partially breaking down starch with acids or enzymes, then refining and spray drying it to a white powder. It is defined by dextrose equivalent (DE), a measure of how far the starch has been hydrolyzed; maltodextrins are below DE 20, and products above that are sold as corn syrup solids. Most supply is made from corn, with potato, rice, tapioca and wheat versions available. Brands buy it as a carrier, bulking agent and spray-drying base.
Suppliers sell different products under the same name. Specify the one you need.
Commonly sold as DE 5, 10, 15 or 18 grades; low-DE grades are less sweet and less hygroscopic, while higher-DE grades dissolve faster and brown more readily.
Maltodextrin that has been agglomerated into larger, porous particles so it wets and disperses in water without lumping, used in drink mixes.
Corn is the default; potato, rice and tapioca grades are bought for allergen, non-GMO or label reasons and can differ slightly in taste and solubility.
Organic maltodextrin made from organic starch, and non-GMO verified corn or tapioca grades.
Compare each result with your own specification when the lot arrives.
Store sealed in lined bags or drums in a cool, dry room, off the floor and away from strong odors, which maltodextrin can pick up. It absorbs moisture from humid air and cakes, so reseal opened bags promptly. Shelf life is set by the supplier, often around two years unopened, and older stock is retested for moisture, micro and flow before use.
DE, moisture and bulk density vary within a grade's range from lot to lot, and those changes show up in sweetness, dissolving speed and fill weight. Record DE and source starch per lot, and keep the source consistent if you make allergen or non-GMO claims.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1444 defines maltodextrin as a nonsweet nutritive saccharide polymer with a dextrose equivalent of less than 20, prepared by partial hydrolysis of corn, potato or rice starch.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 184.1444, maltodextrin is used in food with no limitation other than current good manufacturing practice.
Source: ecfr.gov (opens in a new tab)Health Canada's Natural Health Products Ingredients Database lists maltodextrin with non-medicinal purposes including absorbent, anticaking agent, binder, bulking agent and coating agent.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Muscatine, IA
Sells it as MALTRIN
Family-owned US corn processor making maltodextrins, corn syrup solids, tapioca maltodextrins and food starches for food, beverage, supplement and personal care formulators.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include by DE range, agglomerated, by source starch and organic and non-GMO. Ask each supplier for the specification sheet of the exact grade they quote.
Expect dextrose equivalent, moisture, pH, ash and sulfated ash, bulk density and particle size, heavy metals and microbiology, each with its method, specification and result for that lot.
Store sealed in lined bags or drums in a cool, dry room, off the floor and away from strong odors, which maltodextrin can pick up. It absorbs moisture from humid air and cakes, so reseal opened bags promptly. Shelf life is set by the supplier, often around two years unopened, and older stock is retested for moisture, micro and flow before use.
21 CFR 184.1444 defines maltodextrin as a nonsweet nutritive saccharide polymer with a dextrose equivalent of less than 20, prepared by partial hydrolysis of corn, potato or rice starch. Under 21 CFR 184.1444, maltodextrin is used in food with no limitation other than current good manufacturing practice. Health Canada's Natural Health Products Ingredients Database lists maltodextrin with non-medicinal purposes including absorbent, anticaking agent, binder, bulking agent and coating agent.
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