The invention relates a cross-linked polymer obtainable by reacting a maltodextrin deriving from starch comprising amylose in the range from 25 to 50% expressed as dry weight relative to the dry weight of the starch and at least one cross-linking compound having a electropositive carbon atom selected from the group consisting of a dicarboxylic acid, dianhydride, carbonyldiimidazole, diphenylcarbonate, triphosgene, acylic dichloride, diisocyanate, diepoxide The polymer of the invention can be used for the encapsulation/inclusion/entrapment of an organic compound.
