Maltodextrin vs dextrose: the DE is the whole story
Both come from hydrolyzed starch, but they sit at opposite ends of the dextrose-equivalent scale — and DE decides the sweetness, the hygroscopicity and the job.
The comparison
| Maltodextrin | Dextrose | |
|---|---|---|
| DE (dextrose equivalent) | 10-20 | 100 (pure glucose) |
| Sweetness | Low (barely sweet) | ~75% of sucrose |
| Hygroscopicity | Low — resists caking | High — grabs moisture |
| Calories | ~4 kcal/g | 4 kcal/g |
| Best role | Carrier, bulking, body | Sweetening, energy, browning |
How DE drives the choice
Maltodextrin (low DE)
At DE 10-20, maltodextrin is barely sweet and resists moisture, which makes it the standard carrier and bulking agent in powdered drink mixes, supplements and dry blends. It holds flavor and actives without adding sweetness or caking.
Dextrose (DE 100)
Dextrose is pure glucose — sweet, strongly hygroscopic and fast-absorbing. It is the energy and browning sugar of sports nutrition and bakery, but it grabs moisture and sweetens, so it is the wrong tool when you want a neutral carrier.
The short version
Need a neutral carrier that does not sweeten or cake? Maltodextrin (DE 10-20). Need a sweet, fast-energy ingredient? Dextrose. We supply organic maltodextrin across MD10/MD15/MD20 grades, USDA + EU certified.