Malto Dextrin
Maltodextrin is available in the form of white powder or concentrated syrups, which are often used in Iranian food industry. Maltodextrin is produced from the limited hydrolysis of corn starch, which has a DE of less than 20 and incudes saccharides and oligosaccharides. Maltodextrin is made up of long carbohydrate chains. Its source can be potato starch, wheat, corn, rice, etc.
The chemical formula of maltodextrin is  (C6H10O5)nH2O.
Application of maltodextrin in the food industry:
Compared to raw starch, maltodextrins are highly soluble and dissolve in cold water and after dissolving, they have low viscosity and are thin, but if they are in a state where they have high concentration and are concentrated, they become jelly-like.
Application in confectionery cream, ice cream and yogurt:
Reduce the amount of fat, filler, create stabilizing properties, create gels, block product water.
Application in baking and bakery products:
Humidity retention, retrodermatization, as a volumizer, creating emulsifier properties in bread and cakes.
Application in processed meats:
Creating the desired taste, preserving the texture and improving the properties of the protein.
Application in baby food:
Alternative to lactose, low sweetness and mild taste, easy digestion, low viscosity.
Application in snacks:
Create crunchy texture, reduce fat consumption, reduce sugar levels.
Application in candies, fondants and icings:
Preventing the formation of karmelization reaction due to the absence of sugar, increased transparency and tissue healing, reduced viscosity, faster gel formation, better appearance, reduced sugar consumption and reduced crystallization.
Application in canned foods:
Increase viscosity, stability, volume, prevent splash staining. 
 Applications in beverages:
Thickener, crop stability and increasing durability, creating a mouthfeel, clearing the drink, spreading the flavor and ingredients in the drink.