Maltodextrin DE Explained – Texture, Body & Stability
Last updated: October 15, 2025 · Reading time: ~5 min
Objective. Provide a practical guide to selecting tapioca maltodextrin grades by DE to achieve the right balance of sweetness, viscosity, stability and processing across beverages, sauces, dairy, confectionery and powder systems.
How DE Affects Functionality
| Attribute | Low DE (6–10) | Mid DE (10–18) | High DE (18–25+) |
|---|---|---|---|
| Sweetness | Very low | Moderate | Higher (still far below sugar) |
| Viscosity / Body | High body | Balanced | Low viscosity |
| Hygroscopicity | Lower | Medium | Higher |
| Typical uses | Dressings, sauces, dairy | Beverages (mouthfeel), snacks | Powder blends, carriers |
Selection Guide
- Target mouthfeel vs sweetness level
- Solids and water activity constraints
- Thermal / shear / pH conditions (HTST, UHT, mixing)
- Powder handling & instantization if spray-dried
Formulation Notes
- Pair with tapioca syrups for controlled sweetness and with fibers for calorie reduction.
- Check carrier behavior for flavors or active compounds in spray-drying.
- Validate shelf-life via humidity cycling when DE is high (hygroscopicity).
Need a specific DE grade?
We supply tapioca maltodextrin across DE 6–40 and can advise on application trials.
FAQ – Maltodextrin
Can maltodextrin replace fat?
Low-DE maltodextrin can partially replace fat, improving body and texture with minimal sweetness.
What about freeze-thaw stability?
DE impacts stability; validate under realistic thermal cycling for your product.
Reviewed by Eco Agri R&D
For technical questions, contact our team.
For technical questions, contact our team.
Explore the Sweeteners Knowledge Hub
→ Back to overview: Sweeteners – Applications & Specs