Maltodextrin is a carbohydrate made from the partial hydrolysis (breakdown) of starch present naturally in corn (Zea mays). The partial breakdown produces glucose polymers of varying chain lengths. The solution is filtered, spray-dried, and prepared into a powder. Because the starch is only partially broken down, it has a bland taste and a very low level of sweetness.
Maltodextrin serves as a source of carbohydrate in food and nutritional products.