Maltodextrin - Its Nature, Application, and Potential Risks
Oliwia Kaczmarek
2026-03-24
8 min. read
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Thanks to scientific advancements, we can acquire modified products with superior characteristics and technological parameters than the original ones. An example of such products is maltodextrin, which is the result of the hydrolysis of gelatinized starch. What is this compound, where does it occur, and is it safe for the physique?
Maltodextrin – Definition and Characteristic Features
Maltodextrin is a type of modified starch that results from the partial hydrolysis of starch from food of various origins (e.g., potatoes, corn, rice, oats). This starch is first subjected to a gelatinization process and then, under the influence of acids and/or enzymes (e.g., Α-amylase) used in the food industry, it undergoes hydrolysis to form maltodextrins. Maltodextrins are often referred to as hydrolyzed starch products, abbreviated as SHP (old hydrolytic products). The main parameter that describes maltodextrins is the glucose equivalent DE (dextrose), which determines the degree of saccharification of starch. This value is expressed as a percentage of reducing sugars in the dry hydrolysate substance in relation to glucose. Maltodextrins are classified as low-, medium-, and high-sweetened based on the DE value. Maltodextrin used in industry typically has the form of a white or slightly cream-colored, powdery powder that is fully soluble in water and has a mild sweet taste and characteristic odor.
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