Composition of maltodextrin has close relationship with its hydrolysis, starch type and other components of starch (such as protein, fat, etc.). Different DE value of maltodextrin is with different features and nature: such as thickening, gel, reduction of product sweetness, changing system freezing point, inhibiting the growth of ice crystals, instead of fat, reducing the heat, etc. Maltodextrin is widely used in food production and its market prospect is very broad. * When maltodextrin is added to milk powder and other dairy products, it can make the product expand in volume, not easy to agglomerate, dissolve quickly, have good tonality, prolong the shelf life of the product, reduce the cost, improve the economic benefit, improve the nutritional ratio, improve the nutritional price, and make it easy to digest and absorb. * Used in soybean milk powder, instant cereal,malted milk and other nutritional snack food, it has a good taste and instant thickening effect, avoid precipitation stratification phenomenon, can absorb bean smell or milk odor and prolong the retention period. * When used in solid drinks, such as milk tea,fruit crystal, instant tea and solid tea, it can maintain the characteristics and fragrance of the original product, reduce the cost, taste mellow and delicate, taste rich and excellent instant solution effect, inhibit crystallization precipitation. The emulsification effect is good and the carrier effect is obvious.