Molasses Question

So lets say that I use 1/2 cup or a full cup of Molasses in my recipe. I also like to use Maltodextrin to give my brews body and a head. I think you know where I am going with this. Since Molasses isn't fully fermented, wont 8 oz
of Maltodextrin and a cup of Mollasses make my home brew to thick? Is there a formula of how much Maltodextrin to use when you are also using Mollasses? Or will I be fine with a cup of Molasses and 8 oz of Maltodextrin?
:rockin:

As I understand it, the sugars in molasses - the stuff that makes it thick - are almost completely fermentable. A cup of molasses didn't add any significant body to my oatmeal stout.

I used 200g grams of cooking molases in my latest bitter, I didn't notice any body from it but it sure adds a lot of flavour and some colour.