Description
Maltodextrin a type of carbohydrate, but it undergoes intense processing. It comes in the form of a white powder from rice, corn, wheat, or potato starch. Its makers first cook it, then add acids or enzymes to break it down some more. The final product is a water-soluble white powder with a neutral taste.
Maltodextrin it is produced from grain starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless.
Characteristics
- Thickener or filler to increase the volume of a processed food
- Easily digestible
- Flavorless or moderately sweet
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