Louis Francois Maltodextrin 16 DE is a neutral bulking agent made from corn starch. It adds body, binding, and light viscosity with very little sweetness, making it useful when you want structure and solids without noticeably changing flavour. It works well in both sweet and savoury applications, including pastry, sauces, dry blends, and spray-dried preparations.
Use
Disperse directly into hot or cold liquids, or blend with dry ingredients for even incorporation. It is also suitable for emulsified systems and spray-drying applications.
Recommended Dosage
Use according to the application and the amount of body or binding you want.
Applications / Practical Uses
- Adds body and stability to sauces, soups, and dressings without strongly affecting flavour
- Improves sheen and texture in bakery glazes
- Works as a carrier for flavours and oils in dry mixes and spray-dried applications
- Helps support binding and texture in fermented meat products
- Useful in baby food, dietetic products, protein bars, and other formulas where mild flavour matters
Observations
Fine white powder with a neutral taste and smell. It has low hygroscopicity, dissolves well in water, and provides light viscosity with low sweetness. Its sweetness as about 16% of sucrose.
Differences from Other Ingredients
Compared with sweeter or more hygroscopic maltodextrins, this 16 DE version is better suited to applications where you want more binding, viscosity, and moisture control with minimal sweetness. It is also a practical choice when you need better performance in dry blends, spray-drying, or fat-to-powder applications.
Origin
Derived from corn starch through enzymatic conversion and spray-drying.
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Inventory Last Updated: Jun 21, 2026
