Maltodextrin (C6H10O5)nH2O) are saccharide polymers made up largely of glucose units connected by -1,4 glucosidic bonds. Maltodextrin are produced through enzymatic hydrolysis, either with or without the presence of acid, though to a lesser degree than is necessary to create starch syrups. Depending on the production process and source, maltodextrins are available as dextrose equivalent (DE) in a range of molecular weights. The reducing power of the DE is demonstrated by its expression as a percentage of glucosidic-bound hydrolysis.
Maltodextrin can encapsulate oil with strong oxidative stability, but they have poor emulsifying ability, unstable emulsions, and little oil retention. The highest flavour retention is seen in maltodextrins with 10–20 DE, which are suitable for usage as coating materials (Gharsallaoui et al., 2007). Maltodextrins have a bland flavour, low viscosity at high solids ratio, and water solubility, which makes them attractive for encapsulation. They also offer a reasonable balance between cost and effectiveness.
