Maltodextrins: what they are, how they are used in sports, in cooking, and in ice cream.

Maltodextrins are among those ingredients that may seem simple at first glance, but become extremely interesting when one understands how they are produced and especially what their DE indicates.

They are used in the food industry, in ice cream making, pastry, beverages, powdered preparations, and products intended for sports nutrition.

But maltodextrin, dextrose, and glucose syrup are not the same thing.

Let’s see why.

What are maltodextrins?

Maltodextrins are products obtained through the partial hydrolysis of starch.

The starting starch is fragmented into smaller-sized molecules through hydrolysis processes. The resulting product can then be purified and dried to obtain a powder that is easily usable in food formulations.

The result is not a single molecule, but a mixture of carbohydrates of different lengths, primarily composed of glucose units.

And it is precisely the degree of hydrolysis that determines many of the technological characteristics of maltodextrin.

To describe it, the value DE – Dextrose Equivalent is used.

What does DE mean?

The Dextrose Equivalent (DE) is a parameter used to describe the degree of hydrolysis of a starch derivative.

In practical terms:

Lower DE → generally larger molecules

Higher DE → greater fragmentation of starch and generally smaller molecules

The DE is inversely correlated with the average molecular weight of the carbohydrates present in the maltodextrin.

This difference influences important properties such as:

• Sweetness;
• Hygroscopicity;
• Solubility;
• Colligative properties;
• Behavior during freezing;
• Body and consistency of preparations.

The DE is therefore one of the first parameters to observe when choosing a maltodextrin for a technical formulation.

Maltodextrin 18–19 DE: what does it mean?

A maltodextrin 18–19 DE is found at the high end of the range normally associated with maltodextrins.

This means that the starch has been hydrolyzed to a greater extent compared to, for example, a maltodextrin with 5 DE or 10 DE.

As the DE increases, the average molecular weight of the molecules present tends to decrease, and sweetness, solubility, and technological behavior may also change.

For those formulating a food product, it is not enough to simply read:

“Maltodextrin”

It is much more useful to know:

“Which maltodextrin?”

And above all:

“With what DE?”

Are maltodextrin and dextrose the same thing?

No.

Dextrose is glucose.

Maltodextrin consists of a distribution of glucose chains of varying lengths.

We can imagine the process in a very simplified way like this:

Starch → Maltodextrin → Glucose syrups → Dextrose

Proceeding towards increasingly higher levels of hydrolysis.

This is a useful simplification to understand the general logic, even though commercial products may have different specific compositions and characteristics.

Is maltodextrin sweet?

Yes, but it generally has a much lower sweetness compared to sucrose and dextrose.

Sweetness also varies depending on the DE: increasing the degree of hydrolysis tends to increase the relative presence of smaller molecules and can also enhance the perception of sweetness.

This characteristic makes maltodextrins particularly interesting when one wishes to:

increase the dry matter without excessively increasing sweetness.

And this is one of the reasons why they are also used in ice cream formulation.

Why use maltodextrin in ice cream?

In ice cream, one should not think solely in terms of sugar.

The formulation must consider simultaneously:

water + solids + sugars + fats + proteins + stabilizers + serving temperature.

Maltodextrin allows for the addition of carbohydrates and dry matter to the mixture without bringing the same sweetness that would result from adding an equivalent amount of sucrose or dextrose.

This can be useful when a recipe requires:

• greater body;
• increase in dry matter;
• better structure balance;
• limited increase in sweetness;
• a different management of behavior at low temperatures.

Maltodextrin, PAC, and ice cream

Here we enter one of the most interesting aspects for the ice cream maker.

The anti-freezing effect of a carbohydrate strongly depends on the number of molecules present in the solution, not simply on their total weight.

Dextrose, being made up of relatively small molecules, has a very different effect on the freezing point compared to carbohydrates made up of longer chains.

A maltodextrin typically has larger molecules.

For this reason, it can be used to increase the solids of the mixture without producing the same anti-freezing effect as an equivalent amount of dextrose.

The precise behavior, however, depends on the specific maltodextrin and its DE.

This is a fundamental concept:

Not all maltodextrins should be considered identical in balancing ice cream.

A practical example in ice cream

Let’s imagine a recipe where we want to increase the dry matter, but we have already reached the desired sweetness.

Adding more sucrose could make the ice cream too sweet.

Adding a lot of dextrose could significantly alter the behavior of the ice cream at low temperatures.

A maltodextrin can become one of the tools available to the formulator to increase solids while better controlling the increase in sweetness.

Naturally, this does not simply mean:

“I add maltodextrin and the ice cream improves.”

The recipe must always be balanced considering the entire formulation.

Maltodextrin or dextrose in ice cream?

It depends on the goal we want to achieve.

These ingredients do not necessarily have to be considered competitors.

In a professional formulation, they can be combined to achieve the desired profile.

Maltodextrins in sports nutrition

Maltodextrins are also used in beverages and carbohydrate-based products intended for sports nutrition.

Digestible maltodextrins are progressively hydrolyzed during digestion and provide glucose usable by the body.

For this reason, they are mainly used as a source of carbohydrates.

However, it is important not to confuse them with different products such as resistant maltodextrins or other soluble fibers.

Similarly, it is not correct to generically describe traditional maltodextrin as a low glycemic index carbohydrate.

Maltodextrin and resistant maltodextrin: beware of the difference

Maltodextrin and resistant maltodextrin should not be considered equivalent.

Traditional maltodextrin is primarily composed of digestible carbohydrates.

Resistant maltodextrins are produced to increase the non-easily digestible portion and can be used as a source of dietary fiber.

Consequently, they can have very different nutritional and technological properties.

When reading a label or a technical data sheet, it is important to check which ingredient is actually used.

Other uses of maltodextrins

Their use is not limited to ice cream and sports nutrition.

Maltodextrins are also used in the food industry as:

• filling agents;
• carriers of flavors and other ingredients;
• components of powder preparations;
• support in managing consistency;
• ingredients for beverages;
• support in spray-drying processes;
• ingredients for baked goods;
• components of technical food formulations.

How to use maltodextrin?

There is no universal dosage valid for every application.

The correct amount depends on:

• DE of the maltodextrin;
• application;
• amount of water;
• present sugars;
• total solids;
• desired consistency;
• processing and serving temperature;
• the presence of other ingredients.

For this reason, it is preferable to always start from the technological objective of the recipe rather than from a standard percentage.

Maltodextrin 18–19 DE SaporePuro

For food formulations, gelato, pastry, and other technical applications, SaporePuro offers Maltodextrin 18–19 DE.

The DE declaration allows the professional to understand one of the fundamental parameters to interpret its behavior and incorporate it more consciously into the formulation.

→ Discover Maltodextrin 18–19 DE SaporePuro

Frequently asked questions about maltodextrins

Is maltodextrin a sugar?

It is a carbohydrate obtained from the hydrolysis of starch and consists of chains of glucose units of varying lengths. Technologically, it should not be treated simply as dextrose or sucrose.

Is maltodextrin sweet?

Yes, but it generally has a relatively low sweetness compared to sucrose. Perception also depends on the DE and the product's composition.

Are maltodextrin and dextrose the same?

No. Dextrose is glucose, while maltodextrin contains carbohydrates made up of chains of varying lengths.

What does DE 18–19 mean?

It indicates the degree of hydrolysis expressed as Dextrose Equivalent. A higher DE is generally associated with a lower average molecular weight.

Can maltodextrin be used in gelato?

Yes. It is particularly interesting when you want to increase the dry matter and contribute to the structure without adding the same sweetness as equivalent amounts of some simple sugars.

Does maltodextrin replace dextrose?

Not directly. The two ingredients have different characteristics, especially regarding sweetness, molecular weight, and effect on the colligative properties of the mixture.

Is maltodextrin used in sports?

Yes. It is used as a carbohydrate source in various sports nutrition products.

Is resistant maltodextrin the same thing?

No. Resistant maltodextrin has different nutritional characteristics and is typically used as a fiber-rich ingredient.

Are you formulating a gelato?

Dextrose, glucose syrup, and maltodextrin may seem similar, but they affect sweetness, solids, structure, and behavior at low temperatures differently.

Understanding the differences between these ingredients allows for more precise and controlled recipes.

→ Discover the professional ingredients for SaporePuro gelato