Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners. aromatizer, stuffing. Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals etc.

(1). Confection : Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life.

(2). Beverages : The beverages are scientifically prepared with maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc.

(3). In fast foods : As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children.

(4). In tinned foods : Add consistence, improve shape, structure, and quality.

(5). In chemical and pharmaceutical industries : Maltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.