Retrograded isolated maltodextrin fraction, characterized in that (a) a 25 wt.-% isolated maltodextrin fraction - calculated on the dry matter of maltodextrin - which is soluble in water by more than 95 wt.-% at a temperature of 100°C and 1013 hPa and pH of 7 and is determined by a process encompassing the following steps: (i) preparing a dispersion of 12.5 g of a dry maltodextrin fraction in 37.5 g water at a pH of 7; (ii) heating said dispersion to 100 °C at 1013 hPa to let said maltodextrin fraction dissolve; (iii) cooling of said heated mixture to 50 °C; (iv) subjecting said cooled mixture to centrifugation at 12,000 g for 15 minutes; (v) decanting off the supernatant; (vi) suspending the sediment with 37.5 g water at a temperature of 5 °C and subjecting said suspension to centrifugation at 12,000 g for 15 minutes followed by decanting off the supernatant; (vii) repeating step (vi), (viii) drying the sediment obtained in step (vii) and taring the dried sediment, and (b) a dispersion of 25 wt.-% of said isolated maltodextrin fraction - calculated on the dry matter of maltodextrin - in 75 wt.-% water, pH 7, after retrogradation and 24 h of steady storage at 5 °C showing a viscosity of 10-500 mPas, determined at 25 °C, 1013 hPa using a plate-plate viscometer at a shear rate of 1,000 s -1, whereby said retrograded maltodextrin fraction is obtained according to a process comprising the steps: (i) providing a maltodextrin having a DE value of 7-14, preferably of 8-13, more preferred of 9-12 and most preferred of 9-11; (ii) preparing a 15-70 wt.-% solution of said maltodextrin in water at a temperature of 10-100°C and a pH of 5-9; (iii) retrograding at a temperature of -5 to 30 °C over a period of 1-48 h; (iv) separating off said retrograded maltodextrin fraction; whereby said maltodextrin from step (i) is obtained from a hydrolysis of starch by means of alpha- or beta amylases. (a) a 25 wt.-% isolated maltodextrin fraction - calculated on the dry matter of maltodextrin - which is soluble in water by more than 95 wt.-% at a temperature of 100°C and 1013 hPa and pH of 7 and is determined by a process encompassing the following steps: (i) preparing a dispersion of 12.5 g of a dry maltodextrin fraction in 37.5 g water at a pH of 7; (ii) heating said dispersion to 100 °C at 1013 hPa to let said maltodextrin fraction dissolve; (iii) cooling of said heated mixture to 50 °C; (iv) subjecting said cooled mixture to centrifugation at 12,000 g for 15 minutes; (v) decanting off the supernatant; (vi) suspending the sediment with 37.5 g water at a temperature of 5 °C and subjecting said suspension to centrifugation at 12,000 g for 15 minutes followed by decanting off the supernatant; (vii) repeating step (vi), (viii) drying the sediment obtained in step (vii) and taring the dried sediment, and (i) preparing a dispersion of 12.5 g of a dry maltodextrin fraction in 37.5 g water at a pH of 7; (ii) heating said dispersion to 100 °C at 1013 hPa to let said maltodextrin fraction dissolve; (iii) cooling of said heated mixture to 50 °C; (iv) subjecting said cooled mixture to centrifugation at 12,000 g for 15 minutes; (v) decanting off the supernatant; (vi) suspending the sediment with 37.5 g water at a temperature of 5 °C and subjecting said suspension to centrifugation at 12,000 g for 15 minutes followed by decanting off the supernatant; (vii) repeating step (vi), (viii) drying the sediment obtained in step (vii) and taring the dried sediment, (b) a dispersion of 25 wt.-% of said isolated maltodextrin fraction - calculated on the dry matter of maltodextrin - in 75 wt.-% water, pH 7, after retrogradation and 24 h of steady storage at 5 °C showing a viscosity of 10-500 mPas, determined at 25 °C, 1013 hPa using a plate-plate viscometer at a shear rate of 1,000 s -1, whereby said retrograded maltodextrin fraction is obtained according to a process comprising the steps: (i) providing a maltodextrin having a DE value of 7-14, preferably of 8-13, more preferred of 9-12 and most preferred of 9-11; (ii) preparing a 15-70 wt.-% solution of said maltodextrin in water at a temperature of 10-100°C and a pH of 5-9; (iii) retrograding at a temperature of -5 to 30 °C over a period of 1-48 h; (iv) separating off said retrograded maltodextrin fraction; whereby said maltodextrin from step (i) is obtained from a hydrolysis of starch by means of alpha- or beta amylases. (i) providing a maltodextrin having a DE value of 7-14, preferably of 8-13, more preferred of 9-12 and most preferred of 9-11; (ii) preparing a 15-70 wt.-% solution of said maltodextrin in water at a temperature of 10-100°C and a pH of 5-9; (iii) retrograding at a temperature of -5 to 30 °C over a period of 1-48 h; (iv) separating off said retrograded maltodextrin fraction;