Why we use Maltodextrin

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The Basics

Maltodextrin is a polysaccharide produced through the controlled enzymatic hydrolysis of starch, yielding a water-soluble carbohydrate with varying molecular weights. The degree of hydrolysis determines its dextrose equivalent (DE), influencing its solubility, sweetness, and functional properties in formulations. Lower DE maltodextrins provide better structural integrity and heat stability, while higher DE variants enhance solubility and dispersibility.

In skincare, maltodextrin serves multiple roles. As a stabiliser, it helps protect sensitive actives like vitamins and antioxidants by forming a film around them, shielding them from oxidation, UV degradation, and environmental stressors. This encapsulation extends ingredient efficacy and prolongs formulation stability. Additionally, maltodextrin functions as an odour absorber by binding to volatile compounds, reducing unwanted scents and improving product sensoriality.¹

Maltodextrin is an excellent texture enhancer in cosmetics, improving the feel and spreadability of emulsions, powders, and gel formulations. Due to its mild, non-irritating nature, maltodextrin is well-suited for sensitive skin formulations and products requiring enhanced active delivery.

references

1 Mao, Like & Roos, Yrjö & Miao, Song. (2015). Effect of Maltodextrins on the Stability and Release of Volatile Compounds of Oil-in-Water Emulsions Subjected to Freeze-Thaw Treatment. Food Hydrocolloids. 50. 10.1016/j.foodhyd.2015.04.014 Effect of Maltodextrins on the Stability and Release of Volatile Compounds of Oil-in-Water Emulsions Subjected to Freeze-Thaw Treatment.