Maltodextrin is an oligosaccharide that is used as a food additive. Produced from starch by partial hydrolysis,   it is usually found as a combustible/explosible, white, hygroscopic spray-dried powder. While maltodextrin offers many useful applications in the food industry, the risk of explosion associated with it is high. We asked Steven J. Luzik, senior process safety specialist at Chilworth Technology, about dust explosions, maltodextrin and plant safety.