brown maltodextrin
Brown maltodextrin is a versatile carbohydrate-based ingredient produced through the partial hydrolysis of brown rice starch. This natural derivative combines the functional benefits of traditional maltodextrin with the nutritional advantages of brown rice. With its light brown color and mild, slightly sweet taste, brown maltodextrin serves as an excellent bulking agent, texture modifier, and stabilizer in various food applications. The ingredient features a controlled molecular weight distribution, offering excellent solubility and dispersibility in both hot and cold systems. Its primary technological functions include moisture retention, viscosity modification, and freeze-thaw stability enhancement. Brown maltodextrin demonstrates exceptional film-forming properties and acts as an effective carrier for flavors and colors. In food processing, it helps prevent sugar crystallization and provides body and mouthfeel to reduced-fat products. The ingredient finds widespread use in beverages, bakery products, dairy alternatives, and nutritional supplements. Its clean label status and natural origin make it particularly attractive for manufacturers seeking healthier ingredient alternatives. Brown maltodextrin also exhibits superior stability during processing and storage, maintaining its functional properties across various pH levels and temperature conditions.