There are other types of maltodextrin. The tapioca version is usually used for solidifying fats (like in instant cake recipes, or experimental dishes). The other kind I've seen comes from brown rice or corn. I don't know the functional differences; I've just heard about it being used to boost solids in industrial ice cream.
Edited to add: I just looked around and it doesn't seem like there are any functional differences.
Edited again to add: There ARE functional differences. You might have to talk to reps at the manufacturers to sort them out. Here's a bit of info.
