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Maltodextrin has the characteristics of low sweetness, no odor, easy digestion, low heat, good solubility,

little fermentability, good filling effect, not easy moisture absorption, strong thickening, good carrier property,

good stability, and difficult to deteriorate. About 95% of the nutrients provided by maltodextrin are carbohydrates.

Carbohydrates provide about 4 kcal of energy per gram, so maltodextrin provides 3.8 kcal of energy per gram.

Maltodextrin is a hydrolysis product of starch. Starch is a large molecule formed by the polymerization of glucose molecules. Glucose is a reducing sugar. After being polymerized into starch, it loses the ability to reduce sugar. Under the action of water, enzymes and acidic substances, starch is gelatinized, partially hydrolyzed, and finally through spray drying, the final white powdered substance is maltodextrin. After hydrolysis, starch is cut into fragments, part of which has the property of reducing sugar, and the other part directly becomes glucose. The ratio of the total amount of reducing sugar to the total dry matter weight is called DE value.

1.1 Characteristics of maltodextrin

Maltodextrin (MD) is a starch hydrolysate with a DE value of 5-20%. The common specifications are MD10, MD15, and MD20.

The reference standard in the process of use is GB/T 20884, in which the quality and safety of MD10, MD15 and MD20 maltodextrin

is specified, the larger the DE value, the smaller the molecular weight of its components, and the higher the solubility. And vice versa. In addition, maltodextrin with a low DE value has a low osmotic pressure due to the small number of molecules in water, which is easy to penetrate the semi-permeable membrane and can be used as a carbon source for nutrition of patients [1]. According to the study of Liu Xiaoxin [2], even maltodextrin with the same DE value will have great differences in sugar composition and molecular

weight distribution due to the different production process and raw material sources, which will affect the coagulation property,

solubility, transparency, apparent viscosity and other aspects of maltodextrin. Therefore, suitable maltodextrin can be selected

according to the production process of the manufacturer, raw materials combined with the corresponding data.