Maltodextrin~~^^^^

What function of maltodextrin??? It plays the role as bulking agents and carriers, as fat replacers, nutrition supplements and high-tech film-formers in a multitude of applications.

What happen when DE increases and when it decreases??? As DE increases, so do the following characteristics: As DE decreases, the following characteristics increase:
 * browning (due to the increased level of reducing sugars);
 * hygroscopicity/humectant properties;
 * plasticity;
 * sweetness;
 * solubility;
 * osmolality.
 * molecular weight;
 * viscosity;
 * cohesiveness;
 * film-forming properties;
 * prevention of large sugar-crystal formation.