Maltodextrin is a corn-based carbohydrate derived from the hydrolysis of starch. Neutral in flavour and highly versatile, it’s widely used to enhance texture, stability, and performance across a range of applications.
In cooking, it’s ideal for creating powders or “dusts” from fats (such as oils or butters) and is commonly used in ice cream to improve body, creaminess, and melt resistance. With a DE of 18, it offers low sweetness while contributing structure and stability.
Uses:
- Create powders, soils, and flavour dusts
- Improve texture and melt in ice cream
- Add body and thickness to sauces and dressings
- Increase gravity and head retention in brewing
- Quick energy source for sports nutrition
- Used as a filler in pharmaceutical applications
Maltodextrin is a corn-based carbohydrate derived from the hydrolysis of starch. Neutral in flavour and highly versatile, it’s widely used to enhance texture, stability, and performance across a range of applications.
In cooking, it’s ideal for creating powders or “dusts” from fats (such as oils or butters) and is commonly used in ice cream to improve body, creaminess, and melt resistance. With a DE of 18, it offers low sweetness while contributing structure and stability.
Uses:
- Create powders, soils, and flavour dusts
- Improve texture and melt in ice cream
- Add body and thickness to sauces and dressings
- Increase gravity and head retention in brewing
- Quick energy source for sports nutrition
- Used as a filler in pharmaceutical applications