As a Hamburg-based trading company specializing in raw material qualification, we repeatedly encounter a critical problem in the specifications of spray-dried powders and plant extracts:
The actual maltodextrin content is often omitted or understated.
Only after our specific inquiries do we gradually learn that the maltodextrin content can sometimes make up as much as 90% of the final product mass.
What is maltodextrin?
From a technical perspective, maltodextrin is a heterogeneous mixture of monosaccharides, disaccharides, and short- and long-chain polysaccharides.
Maltodextrin is produced by the partial hydrolysis of starch. The most important raw material sources are: corn starch (the most common worldwide), wheat starch, potato starch, rice starch, and, less frequently, tapioca/cassava.
The manufacturing process, in simplified terms, proceeds as follows:
- Starch extraction from the respective plant raw material
- Enzymatic or acidic hydrolysis, in which the long starch molecules (amylose, amylopectin) are broken down into shorter chains
- Drying and standardization into a white, readily soluble powder
Although it is considered a processing aid – and therefore not subject to mandatory labeling – it still represents a readily available carbohydrate fraction. With its high glycemic index, this can be particularly problematic for people with diabetes or impaired glucose tolerance. This is especially true if they are unaware that their supposedly high-quality dietary supplement may contain large amounts of maltodextrin.
Overall, it is a highly processed product that can vary significantly in function depending on the source and manufacturing process – but always remains a carbohydrate mixture with rapid bioavailability.
Our approach is clear and consistent
We declare the maltodextrin content as precisely as possible. If the maltodextrin content exceeds 20%, we only supply the material upon explicit request and in justified exceptional cases.
The economic incentive for a lack of transparency is obvious:
Extracts with ≤ 20% carrier are significantly more expensive to produce than those that are 70–90% diluted with maltodextrin. However, on the data sheet, both variants often appear completely identical (if the maltodextrin is not disclosed).
Why is maltodextrin used?
It facilitates spray drying.
Many extracts are sticky, viscous, or heat-sensitive. Without maltodextrin, they would be: barely sprayable, unstable, and hygroscopic (attracting water). Maltodextrin acts as a carrier, which stabilizes the drying process, prevents clumping, and improves powder flow. This is sometimes necessary, especially with spray-dried fruit powders, to facilitate processing.
It is inexpensive.
Maltodextrin costs only a fraction of a genuine extract. An extract with 10–20% carrier substance can be 5–8 times more expensive than one with 70–90%.
It is regulatory “invisible”
As a processing aid, maltodextrin does not have to be declared in many countries and does not have to appear in the certificate of analysis. This allows powders with a very high maltodextrin content to be sold as “pure extracts”—without this being apparent on the data sheet.
It improves taste and texture
Maltodextrin reduces bitterness, improves mouthfeel, and produces a finer powder. This is attractive for manufacturers of instant or dietary supplement products.
It extends shelf life
Maltodextrin stabilizes polyphenols, essential oils, and heat- or oxidation-sensitive ingredients. This makes the extract less susceptible to degradation.
Maltodextrin in the animal feed industry
Maltodextrin is used in animal nutrition for several technical purposes, some of which differ significantly from those in dietary supplements for humans.
Use as a carrier and drying aid
Just as in the food and supplement industries, maltodextrin is used in animal feed as a drying aid for spray-dried extracts and powders, and as a carrier for essential oils, herbal extracts, or vitamins.
Since it is considered a processing aid, it does not necessarily have to be declared in feed specifications if it is not technologically active in the final product.
Use in dry food
Maltodextrin is a readily available source of carbohydrates. It increases the energy content without significantly altering the formula. In extruded dry food, maltodextrin holds the kibble together, stabilizes its shape and texture, and improves kibble smoothness and firmness. It acts like a "natural glue" in the extrusion process.
Furthermore, maltodextrin, like other carbohydrates, can promote the Maillard reaction, which gives dry food its characteristic browning and a different aroma.
Maltodextrin in chewable products
Maltodextrin is used in chewable products (e.g., beef hide, pig ears, chew rolls) for very specific reasons:
Surface treatment
Maltodextrin can make the surface smoother, create a glossy finish, prevent re-wetting, and give a more homogeneous appearance, making it more appealing to buyers. Many "shiny" pet chews have a maltodextrin treatment for precisely this reason.
Water Activity & Drying
The maltodextrin coating can influence water activity, stabilize shelf life, and reduce surface stickiness.
Expert Assessment & Market Observation
From a quality perspective, several challenges arise:
Customers cannot tell if a chew has been treated. Maltodextrin can contain hidden sugar in large quantities, which is relevant for overweight or diabetic animals. Cheap imports use maltodextrin for "visual enhancement."
Transparency is crucial for quality suppliers here—both for customer trust and legally compliant labeling.
Our Products
We offer several products specifically without maltodextrin. Download the data sheets and feel free to contact us for a no-obligation quote. If you are looking for other products on this topic, please feel free to contact us.
Disclaimer
For legal reasons, we would like to point out that some of the above statements require further research and studies to scientifically prove them. Therefore, not all statements can currently be accepted by conventional medicine.
The information contained in this article regarding legal regulations, approvals, and possible uses of raw materials is based on careful research and our current state of knowledge (as of July 2025). However, we assume no liability for the completeness, accuracy, or timeliness of the information.
The legal framework for food and food supplements is subject to constant change. Therefore, the manufacturer or distributor is always responsible for checking the applicable regulations, EU regulations, and approval lists for the use of raw materials and health-related claims.
In case of legal uncertainty, we recommend consulting legal experts or the relevant authorities.