Maltodextrins (C6H10O5)n·H2O are polymers of saccharides that consist of glucose units, primarily linked by α-1,4 glucosidic bounds. Maltodextrins are obtained from enzymatic hydrolysis with or without acid but to a lower extent than that required to produce starch syrups. Maltodextrins are available in different molecular weights as dextrose equivalent (DE) according to the production method and source. Maltodextrins have good oxidative stability to oil encapsulation.

As one common use gluten-free food ingredients, maltodextrin usually serves as flavor enhancer and carrier for various sweeteners. In diary products, such as yogurt, ice cream, milk powder, and cheese, maltodextrin can be found with its functional properties of bulking, gelling, binding, and prevention of crystallization, control of freezing, and fat replacement.  Maltodextrin is also added into milk as an adulterant, mainly to raise the SNF and the yield of dairy products.

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