Maltodextrin is a low hydrolyzed product between amylum and amylum sugar. It has the properties of fast dissolution, low sweet, good viscidity, heat resistance, low hygroscopicity, preventing crystal and stablizing the foam in food. It can also increase products emulsification and thickness. It can widely used in many fields such as confectionery, desserts, dairy products, health care foods, enhance foods, instant foods, solid drinks and so on.