Maltooligosaccharides is a synonym for maltodextrins: short-to-intermediate oligosaccharides of D-glucopyranose residues joined by α-1,4 linkages as in maltose, produced by partial hydrolysis of starch. These intermediate-length starch hydrolysis products function as bulking agents, carriers, thickeners and texture modifiers in processed foods, contributing body, mouthfeel and viscosity with little sweetness. Their degree of polymerisation — expressed as dextrose equivalent — determines solubility, hygroscopicity, viscosity and browning behaviour, letting formulators select grades for applications from spray-dried flavours to sports beverages. Individual species such as maltotriose through maltohexaose also serve as analytical standards for profiling starch-conversion products.