Replacing maltodextrin becomes challenging when the formulation still needs solids, carrier functionality or powder-process performance without unwanted thickening. The replacement therefore has to be developed around both ingredient declaration and physical behaviour in the final application.
What can we help you achieve?
Low viscosity
For replacement, achieving low viscosity can strengthen product performance and create a clearer commercial advantage.
Carrier functionality
A dependable carrier can improve blend uniformity and make dosing more consistent.
Clean-label positioning
A recognisable point of difference can strengthen premium appeal in a competitive category.
Our Recommended Ingredient Solution
OryzaMAX
This ingredient can provide carrying and flow and bulking ingredient in this formulation. Its key distinction is solubility with very low viscosity in cold or hot water, enabling solids or carrier functionality without the thickening associated with other rice flours.
OryzaNAT R
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Unlike pregelatinised rice flour, it is heat-treated without being pregelatinised, giving reduced microbial load, deactivated enzyme activity and lower moisture while retaining a native-flour format.
OryzaGEL
Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
