Maltodextrin is a white powder carbohydrate derived from the starch of plants such as corn, rice, potato, or wheat through a process called hydrolysis, which breaks down starch into smaller glucose polymers
. It is composed of chains of glucose units linked primarily by α(1→4) glycosidic bonds, typically ranging from 3 to 17 glucose units in length
. There are two main types of maltodextrin:
- Digestible maltodextrins: These are rapidly digested into glucose, providing a quick source of energy with about 4 calories per gram. They are commonly used as food additives in processed foods, sports drinks, energy bars, and meal replacements to improve texture, flavor, thickness, and shelf life. They are recognized as safe by regulatory agencies but can raise blood sugar levels quickly, which may be a concern for people with diabetes
- Digestion-resistant maltodextrins: These are modified to resist digestion in the small intestine and instead ferment in the colon, producing beneficial short-chain fatty acids that support gut health. They are used as dietary fiber additives and low-calorie sweeteners
Maltodextrin is valued in the food industry for its neutral taste, high solubility, and ability to act as a thickener, filler, stabilizer, emulsifier, and shelf-life extender
. Despite its natural origin, maltodextrin is highly processed and has a high glycemic index, meaning it can cause rapid spikes in blood sugar
. In summary, maltodextrin is a processed carbohydrate additive derived from plant starches, used to enhance food texture and energy content, but its rapid digestion and impact on blood sugar warrant caution for some individuals
