Maltodextrin is not sugar. Maltodextrin is a low conversion product between starch and amylose, with the appearance of a white or light yellow amorphous powder, no visible impurities, and a special odor. Generally the higher the degree of hydrolysis of maltodextrin, the greater the DE value, the greater the dissolved oxygen, permeability, browning reaction and freezing point of the product. The raw materials of maltodextrin are corn and rice containing starch or refined starch, such as corn starch, wheat starch, tapioca starch and so on.