Uses: Dextrins are used as a thickener, vegetable gum, foam stabiliser in beer, artificial sweetener base from tapioca or corn and even GMO soya. No known adverse effects, but not fully evaluated for safety.
They also impart acrispness enhancer for food processing, in food batters, coatings, and glazes
Foods are made more digestible to babies, but the chemicals, some soy based, to create may be harmful.
Description: Dextrins are a polymer of dextrose, prepared by partial degradation of starch which is roasted with hydrochloric acid.
Maltodextrin is a shortchain starch sugar, gelatin hybrid base, (dextrin) used as a food additive. It is produced also by enzymatic hydrolysis from gelatinated starch and is usually found as a creamy-whitehygroscopic spray dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might either be moderately sweet or have hardly any flavour at all.