Maltodextrin is a moderately sweet polysaccharide used as a food additive. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Maltodextrine is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrine is 9050-36-6. Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is a midway product between starch and glucose when hydrolyzed by enzymes, typically by Bacterial Alpha Amylase and then additional conversion to get the desired DE, which ranges between 4 and 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray dried to a moisture level of 3% to 5%. Maltodextrin is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal.