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Maltodextrin. A mixture of oligosaccharides (q.v.) derived from starch by the controlled hydrolysis (q.v.) with hydrochloric acid (q.v.) or with ?-amylase (q.v.). The commercial product, available either as a syrup (q.v.) or as a spray-dried powder, has a dextrose equivalence (D.E.) (q.v.) of less than 20.