MALTRIN® Maltodextrin and Corn Syrup Solids
MALTRIN® maltodextrin and corn syrup solids are two of North America's go-to functional carbohydrates, from the company that pioneered the category. Whether you're formulating seasonings, beverages, bars, or nutritional products, the GPC MALTRIN® line delivers the performance, consistency, and supply reliability your formulation depends on.
The Maltodextrin Advantage
Maltodextrin is in more formulations than most people realize, including seasonings, beverages, nutritional products, and everything in between. It’s a highly versatile and functional carbohydrate.
Often, formulators limit themselves to a single product without exploring what’s available across different dextrose equivalent (DE) ranges and physical forms. A 10 DE maltodextrin performs differently than a 5 DE or an 18 DE, just as a quick-dispersing agglomerated format performs differently than a standard spray-dried powder. Selecting the right MALTRIN® product for your application isn't just routine. It's a formulation advantage.
GPC’s MALTRIN® is one of the broadest portfolios in North America: multiple DE ranges, quick-dispersing formats, and tapioca options. All gluten free. All plant based. Non-GMO options available.
What are MALTRIN® Carbohydrates?
Maltodextrin Defined
MALTRIN® maltodextrins and syrup solids are varied length glucose polymers produced by the controlled hydrolysis of corn or tapioca starch. They are most often categorized by dextrose equivalent (DE).
DE is a measure of reducing power compared to a dextrose standard of 100. The higher the DE, the greater the extent of starch hydrolysis, resulting in a smaller average polymer size.
The MALTRIN® Product Line
The GPC MALTRIN® line offers a variety of products to meet a formulator’s needs:
- MALTRIN® M040 Maltodextrin (5 DE): Contributes body and texture with minimal sweetness, making it ideal for enhancing mouthfeel without increasing perceived sweetness.
- MALTRIN® M100 Maltodextrin (10 DE): The most widely used maltodextrin in the industry. Versatile, cost-effective, and proven across the broadest range of applications, from flavor carriers and dry mixes to coating systems and bulking.
- MALTRIN® M150 Maltodextrin (15 DE): Offers greater solubility and slightly higher sweetness than 10DE while retaining the versatility and processing benefits of maltodextrins.
- MALTRIN® M180 Maltodextrin (18 DE): The upper end of the maltodextrin range, offering increased solubility, faster dissolution, and the highest sweetness contribution before crossing into syrup solids territory.
- MALTRIN® M200 Corn Syrup Solid (20DE): The lowest DE syrup solids available, provides minimal viscosity, imparts moderate sweetness, and disperses easily.
- MALTRIN® M250 Corn Syrup Solid (25DE): Contributes minimal viscosity at solids levels below 50%, delivers slightly more sweetness than 20DE syrup solids, and disperses easily.
- MALTRIN QD® Maltodextrin (Quickly Dispersible): Agglomerated for superior flow, cold-water dispersibility, and rapid reconstitution, making it ideal for dry mix and stick pack applications.
- MALTRIN® Tapioca Maltodextrin (T040, T100, T180) and Tapioca Syrup Solids (T200, T250, T400): Functionally similar to corn-based MALTRIN® maltodextrin and syrup solids. Available for formulators with specific sourcing or labeling preferences. Inherently non-GMO.
GPC MALTRIN® Maltodextrin and Syrup Solids Are:
- Gluten free: corn derived (or tapioca derived), inherently free of wheat, barley, and rye proteins
- Plant based
- Available as Non-GMO Project Verified
- Neutral flavor, white powder
How Maltodextrin Works: Functional Benefits for Formulators
Maltodextrin is a workhorse for formulators. Depending on DE selection and physical format, it acts as a carrier, a binder, a bulking agent, a moisture manager, a texture modifier, and a sweetness moderator. Here’s what each function means in practice, and how MALTRIN® products deliver it.
Carrier & Encapsulation Aid
Maltodextrin is the food industry's go-to carrier for spray drying, serving as an encapsulating aid that increases total solids and improves drying efficiency as liquid formulations are converted into powders. Its low hygroscopicity and high solubility help produce uniform, free-flowing powders while contributing minimal taste or odor to the final product.
Binding & Adhesion
Maltodextrin provides effective binding and adhesion without impacting flavor. It helps maintain bar integrity by binding particulates, improves seasoning adhesion on snacks, and promotes adhesion in batters and breadings.
Bulking Agent
Maltodextrin adds bulk to highly concentrated ingredients like sweeteners, flavors, and botanical extracts. With 4 cal/g and virtually no sweetness at 10DE, it provides volume without impacting taste. In fact, that sweetener packet is mostly MALTRIN® maltodextrin, not sweetener.
Moisture Management
Maltodextrin inhibits crystallization, extending and stabilizing performance across storage conditions. In frozen applications, it acts as a cryoprotectant, controlling ice crystal growth and melt characteristics while protecting texture through freeze-thaw cycles.
Sweetness Control & Sugar Reduction
Maltodextrin adds solids with little sweetness impact. Higher DE MALTRIN® products provide greater sweetness contribution when the formulation calls for it.
Neutral Flavor Profile
MALTRIN® maltodextrin provides functionality without contributing taste, color, or odor. Its minimal sweetness makes it ideal for flavored applications, seasonings, and coatings where flavor integrity is critical.
Not sure which function matters most for your application?
Applications: Where MALTRIN® Ingredients Work
Below are the application categories where MALTRIN® maltodextrin delivers the most value.
Seasonings, Flavors & Dry Mixes
One of the most common applications for maltodextrin is seasonings, flavors, and dry mixes. MALTRIN® maltodextrin serves as the carrier for spray-dried flavors, spice blends, and seasoning systems. It promotes seasoning adhesion on snack surfaces, from chips to extruded products. MALTRIN QD® maltodextrin improves dispersion in dry mix seasonings and stick packs, ensuring even flavor distribution in the reconstituted product.
Coatings, Glazes & Toppings
MALTRIN® maltodextrins perform well in glazes and coatings for donuts, pastries, and breads, as well as frostings, icings, confectionery toppings, sprinkles, and variegates. It provides functional benefits such as solids contribution and texture development while maintaining the intended sensory profile.
Beverages & Nutritional Products
In sports drinks, MALTRIN® products provide a readily digestible carbohydrate source with lower osmolality than an equivalent caloric contribution from sugar. In protein and meal replacement beverages, it adds mouthfeel, supports dispersion, and helps manage sweetness. MALTRIN® QD products are designed for dry beverage mixes that require cold water dispersion.
Confections & Frozen Desserts
MALTRIN® products help prevent crystallization in gels, chews, and hard candy, and contribute texture and chewiness in energy chews and gummies. In frozen desserts, it acts as a cryoprotectant, controlling ice crystal growth and melt characteristics while protecting texture through freeze thaw cycles.
Nutraceuticals & Supplements
MALTRIN® and MALTRIN QD® products function as effective binders in tablet and capsule formulations, while also serving as flow aids in compressible, chewable, and effervescent tablets. As a spray-drying aid, maltodextrin serves as a carrier for sensitive ingredients supporting their stability during processing and storage, while enabling consistent delivery in the finished product.
Why MALTRIN® Maltodextrin and Syrup Solids? The GPC Difference.
The Original Maltodextrin Company
GPC held the original patents for maltodextrin. For decades, MALTRIN® maltodextrin and corn syrup solids have been the ingredient the food industry asks for without even realizing it’s a brand name. That level of recognition doesn’t happen without deep formulation expertise and a product line built to perform.
A Trusted Manufacturing Partner
GPC is one of the leading maltodextrin producers in North America. As a result, GPC offers a supply advantage and reliability that matter when market conditions tighten and other suppliers can't deliver.
Core Product, Reliable Supply
Maltodextrin is core to GPC’s business. Unlike diversified competitors who may shift production to higher-margin product lines, GPC is always making maltodextrin. Your supply is never at risk of being deprioritized.
One of the Broadest Product Lines in the Category
GPC offers a broad range of maltodextrins and syrup solids including DE ranging from 5-40 in both standard and Non-GMO Projected Verified versions as well as quickly dispersible options.
Decades of Non-GMO Expertise
For decades, GPC has incorporated non-GMO sourcing and manufacturing practices into its operations. That commitment makes non-GMO availability a standard feature across the MALTRIN® product line.
Ready to Find the Right MALTRIN® Product for Your Application?
Frequently Asked Questions
Are MALTRIN® maltodextrins and syrup solids gluten free?
Yes. MALTRIN® maltodextrin and syrup solids are derived from corn or tapioca starch and inherently gluten free. MALTRIN® maltodextrins and syrup solids do not contain wheat, barley, or rye proteins.
How are maltodextrin and syrup solids used in food manufacturing?
Maltodextrin and syrup solids deliver multiple functional benefits, serving as carriers, binders, bulking agents, moisture control aids, texture modifiers, and solids builders across a wide range of food applications.
What is the difference between maltodextrin and syrup solids?
Both maltodextrins and syrup solids are produced through starch hydrolysis but are distinguished by dextrose equivalent (DE). Maltodextrins have a DE of 1-19, while syrup solids are 20 DE and higher. As DE increases, sweetness, solubility, and functional properties change. GPC offers both MALTRIN® maltodextrins and MALTRIN® syrup solids in a wide range of DE options.
What is the difference between maltodextrin and dextrose?
While both are derived from starch hydrolysis, maltodextrin (DE below 20) and dextrose (DE 100) serve different purposes. Maltodextrin provides bulk, body, binding and carrier functionality with minimal sweetness, whereas dextrose contributes significantly more sweetness.
Are MALTRIN® maltodextrin and syrup solids non-GMO?
GPC has offered Non-GMO Project Verified maltodextrins and corn syrup solids in a range of DE values under the MALTRIN® product line for nearly a decade. MALTRIN® tapioca products are inherently non-GMO.
Which DE product should I use?
Lower DE products deliver maximum body and texture with minimal sweetness, making them ideal for bulking, binding, and carrier applications. Higher DE products contribute greater sweetness and solubility and are often selected when improved dispersion is desired. GPC’s technical team can help you select the right product for your specific application and performance goals.
How do consumers view maltodextrin?
Consumer awareness of maltodextrin varies. While some consumers may have questions because of its scientific-sounding name, maltodextrin is a widely used carbohydrate derived from plant starches and has a long history of safe use in foods and beverages. It is valued for the functional benefits it provides, including improved texture, mouthfeel, and consistency. MALTRIN® products are plant based, gluten free and available as Non-GMO Project Verified.
What is the MALTRIN® Brand?
MALTRIN® is GPC's proprietary line of maltodextrins and syrup solids. Building on the original maltodextrin patents, GPC helped establish the category and has remained a trusted industry supplier for decades.
What is corn maltodextrin?
Corn maltodextrin is produced from corn starch through a controlled hydrolysis process. It is a common form of maltodextrin used in food manufacturing and serves as the foundation of GPC's MALTRIN® line, which spans multiple DE ranges and is available in standard and Non-GMO Project Verified.