Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying.

Particle morphology development during spray drying is critical to powder properties. The aim of this study was to investigate whether the dextrose equivalence (DE) of maltodextrins can be used as an indicator for the final particle morphology. Maltodextrins were characterized on glass transition temperature (T) and viscosity, where low DE-value maltodextrins exhibited higher T and viscosity than high DE maltodextrins (≥21).