1.0Welcome to FIChttps://www.ficchem.com/nnrich600338<blockquote class="wp-embedded-content" data-secret="YX8ug6S28i"><a href="https://www.ficchem.com/nn/what-is-maltodextrin/">What is Maltodextrin</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.ficchem.com/nn/what-is-maltodextrin/embed/#?secret=YX8ug6S28i" width="600" height="338" title="“What is Maltodextrin” — Welcome to FIC" data-secret="YX8ug6S28i" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script>https://www.ficchem.com/wp-content/uploads/2024/09/Maltodextrin.jpg534319What is Maltodextrin   What is Maltodextrin This is a polysaccharide component that acts as a food additive. It is extracted from starch by a process of hydrolysis. It is white in colour. It is easily digested since it is similar to glucose in nature. However, compared to glucose, it is less sweet despite the fact […]