What is maltodextrin used for in formulation?

November 25, 2025 •

2 min read

Over 75% of processed foods in North America contain maltodextrin, an easily digestible carbohydrate derived from starch. But what is maltodextrin used for in formulation? This versatile, bland-tasting powder is a multifunctional ingredient prized for its ability to improve the texture, stability, and shelf life of countless products, from sports drinks to packaged snacks.

Quick Summary

This article explores the wide range of uses for maltodextrin, a food additive that functions as a bulking agent, thickener, stabilizer, and flavor carrier in various formulations, improving texture and extending shelf life.

Key Points

Bulking Agent: Maltodextrin is used to add volume and mass to products, particularly in low-fat or sugar-free formulations, without altering the flavor profile.
Texture Enhancer: By binding with water, it improves the mouthfeel and viscosity of liquids like sauces, salad dressings, and frozen desserts, creating a smoother consistency.
Stabilizer and Preservative: It helps stabilize emulsions, prevents ingredient separation, and extends product shelf life by controlling moisture activity in foods and personal care items.
Carrier Agent: Maltodextrin effectively encapsulates and protects sensitive ingredients, such as flavors, colors, and nutrients, for use in powdered products and supplements.
Anti-Caking Agent: In powdered food products like spices and drink mixes, it prevents clumping by absorbing excess moisture.
Nutritional Excipient: In pharmaceuticals, it serves as a binder and diluent for tablets, and as a coating material for capsules.
Energy Source: As a rapidly digestible carbohydrate, it provides a quick source of energy in sports drinks and nutritional supplements.

Maltodextrin is a polysaccharide produced by the partial hydrolysis of starch, commonly sourced from corn, potato, tapioca, or rice. It is a white, odorless powder that readily dissolves in water and has minimal sweetness, depending on its dextrose equivalent (DE) value. The DE value indicates the degree of hydrolysis and affects properties like solubility, viscosity, and sweetness. Due to its versatile functional properties and cost-effectiveness, maltodextrin is widely used in the food and pharmaceutical industries.

Maltodextrin as a bulking and fat-replacing agent

Maltodextrin frequently serves as a bulking agent or filler. When fat or sugar is reduced in a product, maltodextrin can replace the lost volume and texture without adding significant sweetness, contributing to a desirable mouthfeel. It is used in sugar-free and reduced-calorie products, low-fat dairy and sauces, and seasoning blends.

Maltodextrin's stabilizing and anti-caking properties

As a stabilizer, maltodextrin helps prevent separation in emulsions and suspensions, improving consistency. In powdered formulations, it acts as an anti-caking agent by absorbing moisture, preventing clumping, which is beneficial for powdered drink mixes and instant soups. Its film-forming properties also allow it to be a carrier for sensitive flavors or nutrients, protecting them and extending stability in powdered products.

Maltodextrin in confectionery and frozen desserts

Maltodextrin plays several roles in confectionery and frozen products to enhance texture. It helps control sugar crystallization and prevent ice crystal formation, while adding body to various items. These applications include confectionery coatings, frozen dairy products, and fruit leathers.

Maltodextrin's role in the pharmaceutical industry

Maltodextrin is also used as an excipient in pharmaceuticals. It serves as binders and fillers in tablets, suitable for capsule and tablet coatings, and provides a carbohydrate source in oral rehydration solutions.

Comparison of Maltodextrin and Corn Syrup


Feature	Maltodextrin	Corn Syrup
Source	Starch (Corn, Rice, Potato, etc.)	Corn Starch
Sweetness	Minimal to none; dependent on DE	Sweet
Composition	Shorter chains of glucose molecules (polysaccharide)	Mostly glucose and sometimes fructose
Function	Bulking agent, thickener, stabilizer, filler	Sweetening agent, flavor enhancer
Form	Powder (most common), liquid	Viscous liquid
Glycemic Index (GI)	High (85-105), varies with DE	High
Primary Use	Enhancing texture, body, stability	Adding sweetness and moisture

Conclusion: The multi-faceted utility of maltodextrin

Maltodextrin is a versatile ingredient used extensively in food, beverage, and pharmaceutical formulations. Its low sweetness, high solubility, and ability to act as a bulking agent, texture enhancer, and stabilizer make it valuable. It helps control moisture, prevent crystallization, and add body to products ranging from low-fat dressings to encapsulated flavors. While its high glycemic index is a consideration, its functional benefits provide formulators with a powerful tool for modern product development. For a more detailed look into its functionalities, please refer to {Link: Shafi Gluco Chem https://glucochem.com/blog/11-functionalities-of-maltodextrins/}.

For more detailed information on food additives, consult authoritative sources like the {Link: Center for Science in the Public Interest https://www.cspi.org/chemical-cuisine/maltodextrin}.

Frequently Asked Questions

Maltodextrin is used as a bulking agent to add volume and texture to products, especially those where fat or sugar has been removed. Its low density and neutral flavor make it an ideal filler that provides body and mouthfeel without unwanted sweetness.

While maltodextrin is a polysaccharide made of glucose units and has a high glycemic index (often higher than table sugar), it is not classified as a sugar under most food labeling regulations. It is instead listed under "total carbohydrates".

Maltodextrin extends shelf life by acting as a stabilizer and controlling moisture activity. In powdered products, it prevents clumping, while in confectionery, it inhibits sugar crystallization. This preserves the product's quality over time.

Yes, maltodextrin can be used as a carbohydrate-based fat replacer. By creating a smooth, gel-like texture when hydrated, it can mimic the mouthfeel of fat in low-fat products like dairy, dressings, and baked goods.

Maltodextrin is produced from the partial hydrolysis of starches from various plant sources. Common sources include corn, potato, rice, tapioca, and wheat.

Yes. Even when derived from wheat starch, maltodextrin is highly processed, and the gluten proteins are removed. The National Celiac Association generally considers maltodextrin to be gluten-free.

The key difference is the dextrose equivalent (DE). Maltodextrin has a lower DE (3-20), making it less sweet and thicker. Corn syrup has a higher DE (>20), making it sweeter and more viscous.