1. Possessing instant soluble characteristic with good effect .Unadulterated taste ,good thickening and emulsification effects. 2. Anti-crystallization .Added in candies and half-soft sweets, it can prevent sweets from appearing sand and extend the shelf life . 3. Debasing and eliminating the smell of mutton ,stabilizing the alimentation elements,keeping the character and flavor and increasing the quality .Accession quantity :15%--20%. 4. High harmonious ability and a foil to the smell used in soy milk and cornmeal to improve product quality .Accession quantity 15%--20%. 5. Used in egg products and grease powder to stabilize protein and fat ,increase solubility ,stabilize the alimentation elements and increase products flavor.Quantity suggested :5%--10% (in egg products). 10%--40%( in grease powder). Purpose 1. Down-saccharinty agent .Maltodextrin with weak sweetness ,used as filling in food processing such as sweets,ice cream ,jam, cakes ect. Can improve the flavour of other materials in the products . 2. Bonding agent. If proper amount of maltodextrin powder is added to solid granules or ball candies or white-sugar rice cakes ,molding rate is increased and work efficiency is improved . 3. Stabilizer .Maltodextrin belongs to large numerator saccharide , high vicidity and high foam stability .Therefore ,it can be used as foam stabilizer in beer making and gas liquor making . 4. Source of carbohydrate in high-energy drink for athletes.Maltodextrin possesses characteristics of easy assimilation and absorption,which fits athletes training to increase sugar content in musculature and enhance physical strength and eliminate fatigue.