Selection Guide
Match the starch sugar to the function
Maltodextrin, corn starch, glucose syrup and HFCS all come from corn — but dextrose equivalent (DE) changes everything: sweetness, hygroscopicity, body and where each belongs.
The DE ladder
| Ingredient | DE | Sweetness | Primary job | Typical uses |
|---|---|---|---|---|
| Maltodextrin | 10-20 | Low | Carrier, body builder, bulking | Beverage mixes, supplements, sauces |
| Corn starch | — | None | Thickening, coating, clean label | Sauces, bakery, snacks |
| Glucose syrup | 42-60 | Moderate | Crystallization control, humectancy | Confectionery, bakery, sauces |
| HFCS | F42 / F55 | High | Cost-effective sweetness | Soft drinks, bakery, jams |
Higher DE = sweeter and more hygroscopic; lower DE = more bulking and less sweetness.
Pick by the problem you are solving
Need a carrier that does not sweeten?
Maltodextrin at DE 10-20. It carries flavors and actives, builds body, and barely sweetens.
Need a clean-label thickener?
Corn starch. Neutral, natural, and it thickens without adding sweetness or haze.
Need to stop sugar recrystallizing in candy?
Glucose syrup at DE 42-60. It controls crystallization and holds moisture.
Need cost-effective sweetness in a beverage?
HFCS, F42 or F55 depending on the sweetness target and the label you can carry.
Specs matched to your process
All four ship in bulk with COA and organic certificate references. Tell us the application and we'll match the DE and grade to your line.