Maltodextrin is more commonly used in sugar-free products because it is not actually sugar and is therefore suitable for diabetics. However, this component may not be suitable for individuals with gluten intolerance, which may limit maltodextrin growth to some extent.
The increasing demand for maltodextrin as an ideal carbohydrate used as a specialized ingredient for nutrition in sports nutrition, infant nutrition, and clinical applications will drive growth throughout the evaluation period.
Maltodextrin is also used as a partial fat substitute because it improves meal texture without adding calories. Given this, it is popular among gym and health enthusiasts. Maltodextrin is highly regarded for its gelling, texturizing, non-crystallizing, and emulsifying properties. It has a neutral flavor and can aid in the incorporation of spices into dishes.
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