Maltodextrin is obtained from corn by decreasing the starch Dextrose Equivalent (DE) to below 20 with either an acid or an enzyme. The clarified syrup is then spray-dried to form a creamy white powder. Maltodextrin is relatively non-sweet, nutritive saccharide polymers, neutral in taste, water-soluble, and with significantly lower browning effect compared to glucose syrups. Maltodextrins are glucose polymeric chains with a molecular weight between that of starch and glucose syrups. They contain a relatively small concentration of low molecular weight saccharides such as dextrose, maltose, and maltotriose. The majority of the saccharides has a degree of polymerization of above seven. Maltodextrin is considered a complex carbohydrate and an excellent source of fast energy for high performance athletes.
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