Maltodextrin is produced through the partial hydrolysis of starch, breaking it down into shorter glucose chains. The resulting product is a mixture of glucose polymers of varying lengths. The degree of hydrolysis determines the length of the glucose chains and, consequently, the properties of the maltodextrin. One of the main purposes of maltodextrin in food and beverage applications is as a thickener, filler, or stabilizer. It has a high water-solubility and can contribute to the texture, viscosity, and mouthfeel of products. Maltodextrin is often used in processed foods to improve their texture, create a creamy consistency, or enhance the shelf life by preventing crystallization or caking. In addition to its functional properties, maltodextrin is readily digestible and provides a source of easily available energy. It is rapidly broken down into glucose in the body, making it a quick source of carbohydrates. As a result, maltodextrin is commonly used in sports drinks, energy gels, and other sports supplements to provide a readily available source of fuel for athletes during intense physical activity.