Maltodextrin is a partially hydrolyzed sugar compound (polysaccharide) that comes from various starches. The most common starch sources are corn, oats, rice, potato, and tapioca. Interestingly, maltodextrin, compared to other artificial sweeteners, isn't always sweet. In fact, sometimes it's tasteless. Maltodextrins are classified by their dextrose equivalent (DE). Dextrose equivalent (DE) means the amount of reducing sugars in a sugar product.  The higher the DE, the sweeter the product. Maltodextrins have a DE between 3 and 20. The European Union defines products with a DE over 20 as glucose syrup.  DEs of 10 or below are called dextrins.