Maltodextrins are products of enzymatic hydrolysis of starch of various origin with a dextrose equivalent (DE) below 20. This product plays a more and more important role in food-stuffs. It has a number of valuable properties, e.g. emulsifying, filling, stitching, pasting, stabilizing, making fluffy, prolonging freshness, correcting taste characteristics, regulating natural sweetness. Maltodextrins are more often used as fat replacers, and their importance in food industry is steadily increasing.