What is it?
Maltodextrin is an emulsion stabilizer also known for its hydrating and skin barrier-protecting properties. It is a polysaccharide made up of short to medium chains of glucose units. It is produced from starch through a process called hydrolysis, where long starch molecules are broken down into smaller, more manageable units.
Where does it come from?
Maltodextrin is derived from plant-based starches, with the specific source varying by region. In the United States, corn or potato starch is most commonly used, while in Asia, rice is the preferred raw material. In Europe, wheat or barley serves as the primary source. At Oliveda, ours is derived from potatoes. The production process involves the enzymatic or acidic hydrolysis of starch, where the large polysaccharide chains are broken down into smaller dextrins, creating maltodextrin.