'maltodextrin' originates from 'maltose' and 'dextrin', where 'maltose' is a sugar derived from malt and 'dextrin' is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch.

'maltodextrin' was formed by combining the words 'maltose' and 'dextrin' to describe a specific type of carbohydrate used in food processing.

Initially, it referred to a carbohydrate derived from malt and starch, and this meaning has remained consistent in modern usage.