Maltodextrine

So one of my friends asked me to brew up a Raspberry Wheat, and I decided to give this recipe a go. I decided to use the Oregon raspberry puree instead of the flavoring simply because I feel it will taste better. I was hoping to brew it on Saturday.

I went to the LHBS today, and they are completely out of maltodextrine! Apparently, a couple guys keep buying it out to make health drinks or something.

Anyway, I'm wondering a couple things:

1. Do I even need it?
2. If I do, can I pasteurize it and add it later? Perhaps when I rack to secondary on top of the puree? I figure the added fermentation from fermenting the puree would mix it in well.

Any thoughts? Thanks guys.

I would just do without it. It doesn't affect the taste, and if you're raspberry wheat is a bit lighter in body, so be it.

You can add it any time.

Thanks, guys!