Maltodextrins and dehydrated glucose syrups are obtained by moderate hydrolysis of starch. They are white powders with a neutral or slightly sweet flavour depending on the references.

Maltodextrins and dehydrated glucose syrups have multiple functions. They are widely used as a source of carbohydrates, as a neutral carrier, as a source of energy for fermentation and finally for various technological functions: textural, viscosifying, anti-crystallizing, colouring, etc.

These functionalities are useful in numerous applications:

• Dietetic: infant, clinical, sports, weight loss.
• Drying carrier: flavours, sweeteners, soups, powdered drinks.
• Fermentation: bakery, brewing, delicatessen.
• Technological: biscuits, ice creams, sauces, icings.

Roquette is the European leader in maltodextrins and dehydrated glucose syrups.