This is the priming sugar only question is whether the recipe calls for 4 or 5 ozs. they do vary.

No. Maltodextrin just changes the body of the beer. You will still need priming sugar. Some people use malt extract instead of priming sugar which you may be confusing with maltodextrin.

No. It is essentially non-fermentable. Priming sugar must ferment to produce CO2.

No. I use it to affect “mouth feel”.

No. Maltodextrin is an unfermentable sugar that enhances body and mouthfeel. Priming sugar is for carbonation.

Maltodextrin does not replace priming sugar which is corn sugar (dextrose glucose). In order to prime beer the yeast must digest the sugar provided to produce CO2 which causes carbonation. Yeast can't digest maltodextrin which is chemically different than corn sugar which yeast can digest.

I use maltodextrin to add body and mouthfeel primarily in making rootbeer. It is a polysaccharide and not as easily digestible by yeast as dextrose. Dextrose is chemically identical to glucose. It’s made from corn and easily digested by residual yeast in your finished beer. I would use dextrose or corn sugar for priming. You could also use other simple sugars if you want to add flavor or have residual sweetness from the sugar. The dextrose will be fully digested by the yeast and doesn’t add any noticeable flavor.

No; this adds body and should be used during the boil. Use corn sugar for priming.

No this is added to your beer in the boil. It adds body to your beer to give more fullness to your brew without changing the flavor or adding taste. I usually add this to my beer for each batch. Give it a try and see the difference in your brew especially if you are using an extract.