Maltodextrin is a food additive derived from starch, produced through the hydrolysis of starch from sources like corn, wheat, rice, or potato. It is created by breaking down the starch molecules into smaller chains or individual glucose units through enzymatic (such as amylase) or acidic hydrolysis (such as hydrochloric acid). The resulting maltodextrin powder is easily soluble in water and used in a wide range of products, including baked goods, sauces, desserts, and beverages, to improve mouthfeel and stability. Maltodextrin is a commonly used ingredient in processed foods and beverages as a thickener, filler, or sweetener. It enhances texture, acts as a bulking agent, and provides a mild sweetness.