Maltodextrin is a mixture of polysaccharides and It is an oligosaccharide whose DE is less than 20. Maltodextrin has properties such as solubility in cold water, low viscosity, and low and negligible sweetness. Benefits as a filler and carrier material (in the formulation of powders) reducing the sweet taste as factors that create viscosity and participating in the texture of maltodextrin with low dextrose equivalent as a fat substitute, helping to crystallize sugars (in the production of hard abnuts), helping to dry Oily materials (production of oily powder) as a matrix for drying food such as juice powder, preventing the penetration of oxygen, the ability to form a film, a source of energy