Maltodextrin Market

The global maltodextrin market is estimated to observe notable growth during the forecast period. The increasing application of maltodextrin in the pharmaceutical industry, along with the functional properties associated with maltodextrin is the key driver of the market.

Moreover, the increasing applications of maltodextrin in the personal care & cosmetics industry along with the surging demand for high-energy bars and other nutritional products among consumers paving the way for the maltodextrin market till the forecast years.

Maltodextrin is a type of polysaccharide extracted by partial hydrolysis of starches, it contains a high amount of glucose and is available in large amounts in corn, wheat, and potatoes among others. Maltodextrins are non-sweet, and water-soluble products, and are being used as diluents for single-use dosage preparations. Maltodextrins have inherent polymeric nature, which makes them excellent binders or direct compression. Maltodextrin easily gets dissolved in water and is incompletely soluble in alcohol. As maltodextrin is a simple carbohydrate it easily gets digested by the body and provides energy very instantly. The easily digestible property of maltodextrin is driving its application in the formulation of quick energy satchels, and sports drinks for fitness enthusiasts and athletes. In pharmaceuticals, maltodextrin is being used as a coating material for drugs owing to its low viscosity at higher solid content, along with good water solubility. In addition, maltodextrin has excellent gelling properties and also works as a stabilizer for emulsions, owing to which it is gaining more traction in pharmaceutical applications. Besides that, maltodextrin also has a very high flavor retention ability, as it can disperse up to 35.5%of the overall solution without forming a haze. In addition, the microparticles based on maltodextrin contain approximately 1% of iodine, with a stability of 1 year, below 40°C. In addition, the application of maltodextrin is also depending on the grade, which means the equivalent values of Maltodextrin in maltodextrin. For instance, maltodextrin with low Maltodextrin equivalent value is stickier, owing to which it is used in the production of jams and syrups, whereas the high Maltodextrin equivalent value of maltodextrin has better freezing ability owing to which it is used as a bulking agent in the production of frozen desserts and ice creams. These are the features associated with maltodextrin thrusting its application in pharmaceuticals and nutraceuticals and is anticipated to grow over the forthcoming years.

Maltodextrin has been approved by the FDA (Food and Drug Administration US) for direct applications as a food additive and also has been affirmed as safe for consumption. The Cosmetic Ingredient Review Expert Panel also investigated maltodextrin for quality and evaluation. After the evaluation, the panel found that maltodextrin had the highest frequency for application as a cosmetic ingredient and was approved for its indicated applications. Maltodextrin is one of the sugars derived from the plant sources such as corn, potato, and rice among the other sources. Maltodextrin is also widely used as an ingredient for the products associated with personal care and cosmetics including moisturizers, fillers, film-forming, and binding agents. Maltodextrin is used as hydrating, and moisturizing ingredient used for the production of body lotions, skin creams, hair care, and facial care products. Maltodextrins also enhance the texture of various formulations.

Maltodextrin works as a nourishing ingredient as it enhances the natural moisturizing components found in the first few layers of the skin. The natural components for moisturizing are amino acids, salts, peptides, lactates, sugars, PCA, and urea that maintains the skin surface supple, hydrated, and intact. As the individual ages, the natural moisturizing goes depleted, owing to direct exposure to various sensitizing ingredients such as alcohol and harsh cleansing agents. This results in dry, rough, and flaky skin, as maltodextrin mimics the functional property of sugar found in natural moisturizing components, maltodextrin-based skin care products can support skin health by nourishing and hydrating it.

Maltodextrin also works as a texture improver for certain products. As maltodextrin is formed by simple sugar building blocks, which are highly soluble in water, it can also form a gel-like texture in various formulations. This feature makes the product lighter and makes it glide uniformly over the skin. The binding property of maltodextrin also works to ensure the texture of the formulation stays throughout its application.

Maltodextrin is also used as a stabilizer for those products having oil, and water components. When oil and water are added to a formulation it is very difficult to maintain them in mixed conditions, in that situation they often get separated and settle down. To resolve such an issue, an emulsion stabilizer such as maltodextrin can be used in the formulation, as it aids the two distinct types of ingredients to stay dispersed and makes a product with higher stability.

Apart from that, maltodextrin is not an anti-aging compound, however, when it is blended with acids it enhances the anti-aging property and prevents skin irritation. These are the factors associated with the applications of maltodextrins in cosmetics and personal care products creating growth avenues.

Maltodextrin is a less-expensive and effective ingredient for various food and non-food applications as it works as it enhances the taste, texture, and shelf-life of the products. Fitness enthusiasts and athletes prefer maltodextrin-based products as a rapid source of energy to enhance muscle health and weight. However, the excessive and uncontrolled amount of consumption of maltodextrin can cause various health ailments as it can increase the blood sugar level owing to its high glycemic index, and it is very harmful to those suffering from diabetes or who are resistant to insulin. The glycemic index of maltodextrin ranges from 106-136, even more than table sugar as it has a glycemic index of 65. Maltodextrin easily gets broken down and absorbed quickly in the bloodstream, and if these carbohydrates are not used for energy, then they are stored as fat. In addition to this, the consumption of maltodextrin can impact the environment of gut bacteria and surpass the growth of health-beneficial probiotics. A research study conducted by Lerner Research Institute based in Ohio stated that polysaccharides such as maltodextrin are associated with intestinal disorders. According to the researchers, the increased intake of polysaccharides in the Western diet increased the incidence of Crohn’s disease during the late 20th century. The study conducted by the Mucosal Immunology and Biology Research Center also indicates that the consumption of maltodextrin impairs cellular responses and hinders the defense mechanism of the intestine which further causes bowel disease. These are the major health concern associated with maltodextrin among the population is continuously shifting the consumers' preferences toward healthy alternatives. The other food additives which stabilize and thicken the food products are pectin, and guar gum, extracted from seeds, vegetables, and fruits. The manufacturers are also using arrowroot and tapioca starch as a thickening agent instead of maltodextrin. Moreover, the manufacturers are also using various alternatives for flavors such as sugar alcohols, including erythritol, sorbitol, and stevia as sweetening agents. Erythritol and sorbitol have fewer calories as compared to maltodextrin and also have less impact on blood sugar levels. Furthermore, stevia has zero calories, it does not cause any harm to human health. These are the factors associated with maltodextrin, negatively impacting the growth of and shifting the consumers' inclination towards healthy substitutes.

For instance, in October 2021, Cargill launched a rice flour-based maltodextrin substitute. Cargill’s new soluble SimPure rice flour is a clean-label bulking agent that has a similar taste, texture, and functionality as maltodextrin. This ingredient can be used as a one-to-one replacement for maltodextrin and can also improve mouthfeel.

Obesity and diabetes have become major challenge associated with public health that has impacted almost every nation across the world. The primary cause of obesity among the population is the imbalance between calories expanded and calories consumed. The starts gaining fats when it holds excessive amounts of unused energy, and this excess energy is formed when we intake more calories than we burn. The imbalance in the consumption of energy and energy expenditure may give rise to various health ailments including disorders associated with genes. However, in most cases, it caused due to less physical activity, along with a sedentary lifestyle, and the consumption of an energy-enriched diet. The increasing availability of ultra-processed food, with higher amounts of sugar, sodium, refined carbohydrates, and saturated fats is the major contributor to obesity and diabetes. The changing dietary patterns, increasing consumption of products with higher fats and sugar, and surge in physical inactivity owing to the surging sedentary nature of work, increasing urbanization, and changing modes of transportation are the major factors behind increasing various diseases along with obesity and diabetes.

The rate of obesity has been continuously increasing for the last three decades. There is a comparatively higher number of obese populations compared with under-weight, and if it remains continues, by the end of 2025, approximately 12% or 1 billion adults will be obese. The World Obesity Federation predicted that 1 billion population across the globe, including 1 in 7 men and 1 in 5 women will be obese by 2030. In parts of North America & Europe, obesity is surging at a high rate, however, it is increasing vigorously in middle- and low-income nations (LMICs), along with Small Island Developing States (SIDS). According to the WHO (World Health Organization), the Americas have the highest rate of obesity, whereas the numbers of obsess population in Africa is anticipated to gets tripled by the end of 2030. Asia and Africa have approximately three-quarters of obese children across the globe. In Africa, the number of overweight kids below 5 years increased by approximately 24% since 2000, and around 50% of children below 5 years were obese in 2019 in Asia.

Furthermore, weight gain and diabetes are very closely linked with each other. Obesity increases the risk of developing diabetes type 2 among individuals. Weight gain in childhood, young adulthood, and early to mid-adulthood are the major risk factors for the development of diabetes. However, not every obese person has diabetes, it depends on their consumption pattern. These are the major challenges associated with the consumption of maltodextrin that may hamper the overall market growth.