Maltodextrin is a mixture of saccharides without a sweet taste, whose dextrose equivalent is less than 20 and includes a mixture of compounds with a molecular weight between oligosaccharide and polysaccharide. Maltodextrin is used as a creator of suitable physical properties in a wide range of food products despite its properties such as solubility in cold water, low viscosity and low and negligible sweetness.

Application of maltodextrin in different industries:
1- Dairy industry
• Low-fat cheeses produced by ultra-refining method: replacing 15 to 50% of fat content, absorbing water and preventing weight loss in salt water cheeses.
• Processed cheeses: stabilizer function, thickener, reducing fat content and creating spreadability
• Low-fat yogurts: reducing the fat content and preventing dehydration
• Confectionery cream and ice cream: reducing fat content, filling effect and creating stabilizing properties

2- Candies, fondants and dark chocolates
• Caramelization reduction
• Increase transparency and improve texture
• Viscosity reduction and rapid gel formation
• Formation of transparent and appetizing films for candy coatings
Reducing sugar content (up to 30% in dark chocolates)
• Creating favorable rheological properties in dark chocolate

3- non-alcoholic drinks
• Create a proper mouthfeel
• Creating transparency
• Not masking flavors
• Contribute to the stability of the product and thickener

4- Baking and bakery products
• Maintaining humidity and delaying staleness
• Volumizing and creating desired texture
• Reducing the content of fat and sugar in the formulation

5- Canned foods
• Increasing viscosity and creating the right consistency
• Improve mouth feel and contribute to creating smooth texture
• Creates a mild flavor with minimal sweetness
• Reduction of fat content

6- Baby food
• Preventing clumping and crystal formation
• Improve texture and aid solubility
• Easy digestion and mild sweetness

7- Use as a fat substitute
– Production of low-calorie materials
– Reducing the amount of fat consumption by forming a soft, fat-like gel
– Preventing the release of volatile compounds, which makes it suitable for use in low-calorie meat products as a fat substitute

8- Diet of athletes
Energy sports drinks
– Sports recovery drinks
– Application in sports powders

9- Use in the preparation of fruit powders
– Creating suitable conditions for preparing fruit powders and preventing them from clumping