View All Molecular Gastronomy Glossary
What is Maltodexterin?
Maltodexterin is a sweet polysaccharide that is produced from starch, corn, wheat, tapioca or potato through partial hydrolysis and spray drying. This modified food starch is a white powder that has the capacity to absorb and hold water as well as oil. It is an ideal additive since it has fewer calories than sugar and is easily absorbed and digested by the body in the form of glucose.
Coming from a natural source, its flavor ranges from nearly flavorless to fairly sweet without any odor. Maltodextrin is a common ingredient in processed foods such as soda and candies.
In molecular gastronomy, it can be used both as a thickener and stabilizer for sauces and dressings, for encapsulation and as a sweetener. In many cases, it is also used as an aroma carrier due to its capacity to absorb oil. It is also often used to make powders or pastes out of fat.
Dosage of maltodextrin will depend on the ingredients being used for a dish, type of maltodextrin being used, and the desired result. However, generally a percentage between 2% to 10% is used.
When using this as an aroma carrier it is simply mixed together with the oil or flavoring of choice, usually with a ratio of 2:1. As a thickener or stabilizer it is mixed with cold liquid to activate gelling properties with a ratio of 1:3.