Maltodextrin — Frequently Asked Questions

How far the starch has been broken down, and it predicts almost everything else. Low DE material around 5 to 10 has longer chains: barely sweet, more viscous, better film forming and freeze-thaw stability. High DE closer to 20 is shorter-chained, slightly sweet, more soluble, more hygroscopic and browns more. By definition maltodextrin is below DE 20.

Because it does several things well at once. It forms low-viscosity solutions even at high solids, so a concentrated feed can still be atomised; it dries to a glassy low-permeability matrix that traps the encapsulated material and shields it from oxygen; it is bland so it contributes no flavour; and it is cheap enough to form the bulk of the particle.

By balancing barrier against solubility. Lower DE gives better film formation and a better oxygen barrier, which protects sensitive flavours and oils for longer. Higher DE gives faster dissolution and better emulsification of the feed. Many encapsulation systems blend two DE grades, or combine maltodextrin with gum arabic or modified starch, to get both.

No, they are distinguished by DE. Material below DE 20 is maltodextrin; at DE 20 and above it is classified as glucose syrup solids, which are sweeter and more hygroscopic. The boundary is a definition rather than a change in chemistry, but it matters for labelling and for predicting behaviour.