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First the facts: Maltodextrin comes from treated grain starch, primarily corn or rice starch. It can also come from wheat and potatoes, but is less common in the U.S. Hydrolyze this starch by adding some enzymes and acids, filter and purify it some more and you get either Maltodextrin, or Corn Syrup Solids.
Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting).extrins produced by heat are also known as pyrodextrins. During roasting under acid condition the starch hydrolyses and short chained starch parts partially rebranch with Î±-(1,6) bonds to the degraded starch molecule. See also Maillard Reaction.