Maltolan™ DRM
Intelligent Soluble Fibre for Modern Reformulations
Maltolan™ DRM is a neutral-flavour, highly soluble, low-viscosity digestion-resistant maltodextrin (soluble fibre) that allows for an increase in fibre content, adjustment of mouthfeel, and sugar reduction in a wide range of food and beverages, without altering the sensory profile. It is a versatile and effective ingredient for food product reformulations seeking to improve their nutritional profile, without sacrificing organoleptic qualities or causing negative consumer effects.
www.intabiotech.com
Why Choose Maltolan™ DRM?
In a market increasingly focused on products with improved nutritional profiles, Maltolan™ DRM stands out as a comprehensive solution for food industry professionals. Its distinctive characteristics meet both the technological and clean label demands of today's consumers.
New generation soluble fibre
Provides clean body and texture, without the typical grittiness of other fibres. Its neutral sensory profile ensures the organoleptic nuances of its applications remain intact.
Neutral in taste and colour
Its sensory transparency makes it ideal for clear beverages, dairy products, bakery applications, and sauces where preserving the original flavour is paramount.
Low viscosity and excellent solubility
Characteristics that facilitate its dosing and in-line processing, without technical complications or significant adjustments to production parameters.
Superior technical stability
Resistant to pH and temperature conditions, which guarantees its functionality even after pasteurisation, UHT, baking processes, and in acidic media.
Effective bulking agent
Functions as a perfect bulking agent for sugar reduction without adding sweetness, maintaining the volume and structure of reformulated products.
Reduced energy contribution
With only 8 kJ/g (2 kcal/g) according to Regulation (EU) 1169/2011, it contributes significantly to the caloric reduction of formulations.
Simple labelling
As a food ingredient without an E-number, it facilitates the creation of clean labels that respond to the growing consumer demand for transparency.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Key Applications of Maltolan™ DRM
The versatility of Maltolan™ DRM allows its incorporation into various food and beverage categories, offering specific solutions for each food matrix. Below are the main applications along with the indicative dosages recommended for optimal results.
Beverages and RTD
Maltolan™ DRM increases body and mouthfeel in functional beverages, flavoured waters, teas, coffees, "zero" soft drinks, and dairy or plant-based beverages. Its low viscosity allows it to maintain characteristic fluidity while improving sensory perception.
Indicative Usage: 2–5%
Dairy and Alternatives
Significantly improves texture in yoghurts, smoothies, dairy desserts, and plant-based milks with exceptional thermal stability. It contributes to a creamy sensation without imparting off-notes or interfering with dairy profiles.
Indicative Usage: 3–8%
Bakery and Snacks
Provides fibre and maintains volume in bread, sponges, bars, and biscuits with "better-for-you" profiles. It contributes to crumb stability and balances the bite.
Indicative Usage: 5–15%
Sauces, Syrups, and Confectionery
Provides structure, water activity control, and sugar reduction while maintaining characteristic shine and flow. Especially useful in products with nutritional claims.
Indicative Usage: 3–10%
Sports and Clinical Nutrition
Well-tolerated soluble fibre for recovery formulas, protein shakes, and calorie-controlled products. Improves texture without compromising digestibility.
Indicative Usage: 2–10%
Important Note: The indicated dosages are initial guidelines which should be optimised according to the specific matrix, the manufacturing process, and the nutritional and sensory objectives of each product. We recommend conducting progressive scale-up trials to adjust the optimal concentration.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Technological Differentiators
Maltolan™ DRM stands out in the soluble fibre market due to its exceptional technological characteristics, positioning it as a superior ingredient for complex reformulations. Its functional properties enable it to overcome common technical challenges in the development of products with an improved nutritional profile.
Clean Sensory Profile
It does not mask flavours, allowing fruit and dairy notes to remain intact. Unlike other fibres that impart residual notes, Maltolan™ DRM preserves the product's original organoleptic profile.
In-Process Functionality
It disperses rapidly, does not form lumps, and allows for high solid loads with minimal viscosity. This characteristic facilitates its incorporation into existing production lines without the need for significant modifications.
Multi-factorial Stability
It resists acidification conditions (pH ~3–7), intense thermal treatments (pasteurisation, UHT, baking), and multiple freeze-thaw cycles, maintaining its functionality intact.
Exceptional Compatibility
Maltolan™ DRM demonstrates outstanding compatibility with various functional ingredients, including:
  • High-intensity sweeteners (acesulfame-K, sucralose, steviol glycosides)
  • Dairy and plant proteins (concentrates, isolates, hydrolysates)
  • Hydrocolloid systems (pectins, gums, carrageenans)
  • Mineral fortifications (calcium, magnesium, zinc)
This versatility allows for its incorporation into complex formulations without negative interactions, facilitating the development of multi-functional products.
Structural Support
A key differentiator of Maltolan™ DRM is its ability to significantly improve:
  • Mouthfeel: providing a mouthfeel similar to that of sugar-containing products
  • Body: preventing the "watery" perception common in reduced-calorie products
  • Roundness: providing sensory balance, especially in "sugar-free" or "low-calorie" products
"Maltolan™ DRM is the ingredient that allows for maintaining the complete sensory experience in reformulated products, bridging the usual gap between improved nutrition and consumer satisfaction."
Nutritional and Labelling Positioning (EU)
The robust European regulatory framework provides ample opportunities for positioning products reformulated with Maltolan™ DRM effectively within the market. Adhering to these guidelines ensures clarity, transparency, and compliance, enabling consumers to make informed dietary choices, particularly concerning fibre content and energy contribution.
Official Classification
Maltolan™ DRM is classified as a food ingredient under EU legislation, specifically within the category of resistant maltodextrins. It is not considered a food additive, simplifying its regulatory acceptance and use across various food and beverage applications.
Suggested Denomination
For clear labelling, Maltolan™ DRM should be denominated in the ingredient list as either:
  • "Resistant maltodextrin"
  • "Dextrin"
  • "Soluble maize fibre" (if derived from corn)
This ensures transparency and consumer understanding.
Energy Contribution
According to EU Regulation (EC) No 1169/2011 on the provision of food information to consumers, the energy contribution of resistant maltodextrin (fibre) is legally set at 8 kJ/g (2 kcal/g). This allows for lower calorie claims compared to traditional carbohydrates.
Permitted Nutritional Claims
Under EU Regulation (EC) No 1924/2006 on nutrition and health claims made on foods, products containing Maltolan™ DRM can qualify for specific nutritional claims related to fibre content, provided they meet the established thresholds:
  • Source of Fibre: A product may carry this claim if it contains at least 3g of fibre per 100g or at least 1.5g of fibre per 100kcal.
  • High Fibre: A product may carry this claim if it contains at least 6g of fibre per 100g or at least 3g of fibre per 100kcal.
Maltolan™ DRM’s high fibre content makes it an ideal ingredient for formulating products that can effectively achieve these beneficial claims, appealing to health-conscious consumers.
Additional Labelling Considerations
  • Health Claims: In the EU, only those authorised in accordance with Regulation (EC) 1924/2006 may be used. It is essential to avoid unauthorised claims or those related to disease risk reduction.
  • Ingredient List: It must be declared as an ingredient, without an E-number. Depending on the source, the origin can be specified: maize, wheat, or multi-source.
  • Allergen Information: Verification is required according to raw material and process. Maltolan™ DRM is available in gluten-free or undeclared allergen versions as per specification.
Available Certifications
Maltolan™ DRM may have various certifications depending on the specific batch and supply, including:
  • Halal: Compliance with Islamic requirements
  • Kosher: Conformity with Jewish dietary laws
  • Vegan: Free from animal-derived ingredients
  • Non-GMO: Free from genetically modified organisms
These certifications add value to the ingredient in specific markets and for consumers with particular needs.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Technical Specification
The following technical data sheet provides indicative values for Maltolan™ DRM. These parameters are fundamental for ensuring the consistent quality and functionality of the product in its applications.

Technical Note: The values presented here are indicative. For exact specifications, please request the Certificate of Analysis (COA) for the specific batch. All parameters are subject to customary analytical tolerances and may show slight variations between batches, whilst always remaining within specification limits.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Comparative Viscosity Analysis
The low viscosity of Maltolan™ DRM, even at high concentrations, represents a significant advantage over other soluble fibres on the market:
This rheological behaviour allows Maltolan™ DRM to be incorporated at high concentrations without compromising processability or the flow characteristics of the final product, a property especially valued in industrial pumping systems and high-speed filling technologies.
Formulation Guide (Practical Shortcuts)
Incorporating Maltolan™ DRM into your formulations efficiently requires understanding some practical aspects that will optimise its functionality and facilitate the product development process.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Maltolan™ DRM
Optimal Dispersion Techniques
To achieve complete hydration and prevent lump formation:
  • Add Maltolan™ DRM with medium-high agitation (200-500 rpm depending on the system)
  • Can be pre-blended with other dry ingredients such as proteins, sweeteners, or stabilisers to facilitate incorporation
  • In high viscosity systems, consider addition in multiple stages to prevent "fish-eye" formation
  • Typical complete hydration time: 5-15 minutes depending on temperature and concentration
Considerations for Thermal Processing
Maltolan™ DRM maintains its stability during typical heat treatments in the food industry:
  • Pasteurisation/UHT: Maintains functional properties without degradation
  • Baking: Stable up to 200°C with typical processing times
  • Browning Attention: At very high concentrations and in the presence of reducing sugars, verify the intensity of the Maillard reaction in specific systems
To optimise thermal behaviour, we recommend carrying out specific stability tests for each matrix and particular process conditions.
Compatibility with High-Intensity Sweeteners
Maltolan™ DRM works synergistically with sweeteners such as acesulfame-K, sucralose, and steviol glycosides, improving the sensory profile and reducing off-notes. In stevia applications, it helps to reduce the characteristic aftertaste.
Interaction with Proteins
It shows excellent compatibility with both dairy (caseins, whey) and plant-based (soya, pea, rice) protein systems, stabilising emulsions and suspensions without precipitation, even in pH conditions close to the isoelectric point.
Behaviour with Acids and Minerals
Maintains its functionality in the presence of organic acids (citric, malic, lactic) and mineral fortifications (calcium, magnesium, iron), without interactions that compromise stability or bioavailability.
Safety and Tolerance
Maltolan™ DRM is a soluble food-grade fibre with an excellent safety profile. However, as with all dietary fibres, it is important to consider some aspects relating to its digestive tolerance and possible side effects at high doses.
Physiological Considerations
The soluble fibre present in Maltolan™ DRM is partially fermented in the large intestine, which can produce:
  • Potential Prebiotic Effects: Selective promotion of the growth of beneficial bacteria such as Bifidobacterium spp. and some Lactobacillus strains.
  • Production of Short-Chain Fatty Acids (SCFAs): Primarily acetate, propionate, and butyrate, which have beneficial effects on intestinal health.
  • Gastrointestinal Discomfort in Sensitive Individuals: At high doses, especially if consumed suddenly without prior adaptation, flatulence, abdominal distension, or changes in bowel frequency may occur.
These effects are common to all fermentable fibres and do not indicate safety problems, but rather a normal physiological response to the introduction of fermentable substrates into the colon.
Intake Recommendations
To optimise the tolerance of products with Maltolan™ DRM, it is recommended to:
  • Implement a progressive scaling in the introduction of new fibre-rich products.
  • Consider responsible labelling that informs about the fibre content.
  • For products with >10g of fibre per serving, consider including a recommendation for gradual consumption.
Maltolan™ DRM
Digestion Resistant Maltodextrin

Featured Application Tip
In clear beverages, work with concentrations of 2-4% and adjust with citric acids or low HLB fatty acid esters to enhance the sensory "brightness" and improve mouthfeel roundness. This combination is particularly effective in "zero" formulations where the absence of sugar tends to produce flat or metallic sensations.
Quick Application Examples
These base prototypes can serve as a starting point for your developments:
Clear Functional Beverage
3% Maltolan™ DRM + 0.04% sucralose + 0.1% citric acid + flavourings
Low-Sugar Yoghurt
5% Maltolan™ DRM + 2% starch + 0.05% stevia + standard cultures
Protein Bar
12% Maltolan™ DRM + 25% protein + 5% insoluble fibre + 3% fat
Tolerance Studies
Data from human studies with fibres similar to Maltolan™ DRM show that most adults tolerate intakes of up to:
15g
Per serving
Amount generally well tolerated in a single intake for most adults without noticeable symptoms.
30g
Daily
Total daily intake that is usually well tolerated when distributed throughout the day in several doses.
50g
After adaptation
Amount that many individuals can tolerate after a period of gradual adaptation over several weeks.

Important information
These figures are indicative, and individual tolerance can vary considerably. Factors such as age, gastrointestinal health status, gut microbiota, and habitual fibre consumption can influence individual responses.
The gradual introduction of fibre into the diet allows for adaptation of the gut microbiota and significantly reduces the occurrence of undesirable side effects. In controlled studies, intolerance symptoms typically reduce noticeably after 7-14 days of regular consumption.
As responsible manufacturers, we recommend evaluating the tolerance of each specific application considering the dose of Maltolan™ DRM, the food matrix, and the expected consumption pattern of the final product.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Sustainability and Supply
In a market increasingly committed to sustainability, Maltolan™ DRM offers significant advantages in terms of supply chain, environmental impact, and product consistency that meet current corporate responsibility demands.
Optimised Supply Chain
  • Stable Supply: Robust logistics network ensuring consistent availability even in volatile market conditions
  • European-Sourced Raw Material: Controlled provenance ensuring full traceability and compliance with European agricultural standards
  • Consistent Batch-to-Batch Quality: Rigorous process controls and pre-release analysis that minimise variations between production batches
Production Efficiency
The manufacturing process for Maltolan™ DRM incorporates multiple elements of energy optimisation and environmental impact reduction:
  • Heat recovery systems that reduce total energy consumption
  • Water consumption optimisation through closed processing circuits
  • Waste minimisation through byproduct valorisation
  • Reduced carbon footprint compared to soluble fibres imported from overseas

To request technical documentation, samples, or to schedule a technical assistance session, please contact our technical service department via the web form or your usual commercial representative.
Technical Assistance Programmes
Our commitment to the success of your projects extends beyond the supply of the ingredient. We offer a comprehensive technical support programme that includes:
1
Technical Samples
Availability of samples for concept testing, with sufficient quantity for laboratory and pilot plant validations.
2
Base Formulations
Access to prototypes and guidance recipes that accelerate development and reduce the learning curve.
3
Technical Assistance
Support from application specialists to resolve specific queries and optimise performance within your matrix.
4
Co-development Sessions
Possibility of specific collaborations for strategic projects with complex reformulation objectives.
How Maltolan™ DRM helps you with claims and reformulation
In today's competitive market, Maltolan™ DRM is positioned as a strategic ally for the development of products with differentiating nutritional claims and improved nutritional profiles, responding to the most demanding consumer trends.
Opportunities in Nutritional Claims
1
Facilitates "Source of Fibre/High in Fibre"
Maltolan™ DRM readily meets the thresholds established by Regulation (EC) 1924/2006 for these claims:
  • Source of Fibre: ≥3g of fibre/100g or ≥1.5g/100kcal
  • High Fibre Content: ≥6g/100g or ≥3g/100kcal
Its high fibre concentration (≥85–90%) enables these levels to be achieved with moderate product incorporation, without compromising the sensory profile.
2
Reduces Added Sugars
Acts as an effective bulking agent without contributing sweetness, allowing for:
  • Partially replacing sugars whilst maintaining volume and texture
  • Compensating for the loss of solids in sugar-reduced reformulations
  • Potentially contributing to claims such as "reduced in sugars" (≥30% reduction vs. comparable product)
This functionality is particularly valuable in products where intensive sweeteners alone cannot reproduce all the properties of sugar.
3
Improves Mouthfeel in "Zero/Low" Matrices
Provides body and sensory fullness in reduced products, allowing for:
  • Counteracting the "watery" sensation typical of sugar-free beverages
  • Adding creaminess to low-fat dairy and plant-based alternatives
  • Maintaining the sensation of indulgence in "better-for-you" products
All of this while maintaining a clean organoleptic profile, without strange or residual notes that could compromise consumer acceptance.
4
Simplifies Labelling
As a food ingredient without an E-number, it contributes to clean labelling strategies:
  • Declared as "resistant maltodextrin" or "soluble fibre"
  • Possibility of reducing or eliminating some traditional additives
  • Compatibility with "natural", "clean label" or similar positioning*
*Always following the specific regulatory guidelines for these claims in each market.
Important: Verification Required
Any nutritional or health claim must be verified in the final product and comply with the body of authorised claims in the EU. Claims based on fibre content or sugar reduction must meet all specific requirements established in Regulation (EC) 1924/2006 and its amendments.
Success Stories in Reformulation
Some concrete examples of improvements achieved with Maltolan™ DRM:
  • Dairy drink: 30% reduction in added sugars with an increase in fibre content to "source of fibre", maintaining creaminess and flavour.
  • Biscuit type cookies: "High in fibre" reformulation with a 25% caloric reduction and improved texture stability during shelf life.
  • Cooking sauce: Reduction of modified starches, achieving a cleaner label and providing 3g of fibre per serving.
Benefits for the End Consumer
The inclusion of Maltolan™ DRM in formulations offers tangible benefits to the consumer:
  • Nutritional: Higher fibre intake, a nutrient deficient in the modern diet.
  • Functional: Lower glycaemic load and better insulin response in sugar-reduced products.
  • Sensory: Satisfying consumption experience without compromising taste or texture.
  • Transparency: Cleaner and more comprehensible labels, aligned with the growing demand for naturalness.
These benefits directly address the main concerns of today's informed consumer, who seeks nutritional improvements without sacrificing the sensory experience.
Commercial Story
More fibre. Less sugar. Zero compromises.
Maltolan™ DRM is the soluble fibre that provides body, stability, and a clean label where other solutions fail.
In today's competitive market, consumers demand products with a better nutritional profile without sacrificing flavour, texture, or the sensory experience. Maltolan™ DRM is the answer to this challenge, providing technically viable and commercially attractive solutions for food and beverage development professionals.
How does it work?
Maltolan™ DRM is obtained from corn starch through controlled transformations that generate glycosidic bonds resistant to hydrolysis in the gastrointestinal tract. This technological process creates a soluble fibre with a neutral sensory profile that improves texture and stability without adding sweetness, retaining all the structural advantages of starch while providing the nutritional benefits of fibre.
Tangible results in your R&D
"Zero" beverages with natural body
Achieve sugar-free beverages that maintain the sensory fullness and crystalline appearance consumers demand. Maltolan™ DRM provides body without excessive viscosity or aftertaste, allowing flavours to shine with their full intensity.
Dairy products with creamy texture
Develop yoghurts and plant-based alternatives with an indulgent texture and a clean label. Maltolan™ DRM stabilises the matrix, improves creamy perception, and allows for differentiating nutritional claims that drive purchasing decisions.
High-fibre baked goods
Achieve bakery and pastry products with high fibre content, maintaining the crumb structure and balanced bite that consumers expect. Maltolan™ DRM withstands baking conditions without compromising texture or flavour.
Sauces with controlled flow
Develop sauces, dressings, and syrups with controlled flow and an appealing sheen. Maltolan™ DRM acts as a natural stabiliser, allowing for the reduction or elimination of modified starches while providing functional fibre to the final product.
Market Impact
Products reformulated with Maltolan™ DRM have demonstrated:
  • Increased purchase intent in consumer tests
  • Enhanced sensory attribute valuation
  • Greater willingness to pay a premium for perceived benefits
  • Better positioning in nutritional profiling systems
Comprehensive Support
Our technical team offers:
  • Initial prototypes and concepts
  • Optimisation of existing formulations
  • Personalised co-creation sessions
  • Regulatory support for labelling
Reduced Time-to-Market
The incorporation of Maltolan™ DRM allows for:
  • Simplification of complex reformulations
  • Reduction of trial and error cycles
  • Accelerated stability validations
  • Minimisation of industrial process adjustments

Order your sample and a co-development session today
Contact our technical team to start your reformulation project: [email protected] / +34 881 092 720
Quick Facts and Regulatory Notices
This section provides condensed technical information for data sheets and catalogues, as well as the necessary legal notices to ensure proper use in accordance with European regulations.
Summarised Technical Data Sheet
EU Regulatory Notice

EU Compliance: The information provided in this document has been prepared to support R&D and quality professionals. Nutritional and health claims must comply with Regulation (EC) 1924/2006 and should only be used if the final product meets the applicable criteria. The energy contribution of fibre is calculated in accordance with Regulation (EU) 1169/2011 (Annex XIV). The ingredient designation and labelling must conform to the final product, its formulation, and target market.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Comparative Nutritional Information
Maltolan™ DRM offers significant nutritional advantages over other options:
These comparative values illustrate the potential of Maltolan™ DRM to improve the nutritional profile of formulations, especially in terms of fibre content, calorific load, and glycaemic impact.
Additional Supporting Documentation
48h
Technical Response
Maximum response time for specific technical queries from our specialist team.
15+
Support Documents
Technical, regulatory, and application documentation available to facilitate the incorporation of Maltolan™ DRM into your developments.
5
Working Days
Typical delivery time for standard orders within the European Union, ensuring continuity in your production.
Commitment to Responsible Innovation
In a market increasingly demanding regarding the nutritional quality of food, Maltolan™ DRM represents our commitment to developing solutions that enable the food industry to create healthier products without compromising the sensory experience consumers expect.
For further information, technical queries, or sample requests, please do not hesitate to contact our technical and commercial department via the usual channels. Our application specialists will be delighted to support you in your innovation process.
Maltolan™ DRM
Digestion Resistant Maltodextrin
Intabiotech
www.intabiotech.com