• Our maltodextrins are made from the partial enzymatic conversion of rice or tapioca starch yielding a spray dried white, odorless powder with bland flavor.
  • These nutritive carbohydrates are highly versatile ingredients that can be used in a variety of applications. Malotdextrins are available at DE levels from 3 to 16, and provide excellent functional properties such as good solubility, bulking agent, binding properties, nonhygroscopic, crystal growth inhibition, flavor carriers, low browning tendency, viscosity/bodying agent, freezing-point control, and an ideal bulking agent and carbohydrate source.