Maltodextrin consists of D-glucose units connected in chains of
variable length. The glucose units are primarily linked with a(1?4)
glycosidic bonds. Maltodextrin is typically composed of a mixture
of chains that vary from three to nineteen glucose units long.
Maltodextrins are classified by DE (dextrose equivalent) and
have a DE between 3 to 20. (The higher the DE value, the shorter
the glucose chains, the higher the sweetness and the higher the
solubility.) Above DE 20, the European Union's CN code calls it
glucose syrup, at DE 10 or lower the customs CN code nomenclature
classifies maltodextrins as dextrins.
Maltodextrin can be enzymatically derived from any starch. In
the US, this starch is usually corn; in Europe, it is commonly
wheat. While wheat-derived maltodextrin may cause concern for
celiacs that it may contain gluten, maltodextrin is such a highly
processed ingredient that the protein is removed, rendering it
gluten free. If wheat is used to make maltodextrin, it will appear
on the label. Even so, the maltodextrin will be gluten free.
