Maltodextrin is a white, starchy powder that is used as a food ingredient. It is produced from grain starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerization) . It can be found as an ingredient in a variety of processed foods, including:
- Weight-training supplements
- Yogurt
- Nutrition bars
- Chips
- Sauces
- Spice mixes
- Cereals
- Artificial sweeteners
- Baked goods
- Beer
- Snack foods
- Candies
- Soft drinks
Maltodextrin can be enzymatically derived from any starch, but in the US, this starch is usually corn (maize), while in Europe, it is common to use wheat. In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011.
Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content. It may be taken as a dietary supplement in powder form, gel packets, or energy drinks. It is also used as a substitute for lactose and as a filler in sugar substitutes and other products. Maltodextrin has a glycemic index ranging from 85 to 119, higher than table sugar.
While maltodextrin is generally considered safe for consumption by the FDA, it may carry some risks. If you eat too many foods containing maltodextrin, your diets quality is likely to be below par. You will get too much sugar and low amounts of fiber. Such diets will increase your risk of type 2 diabetes, weight gain, and high cholesterol. If you have celiac disease, be careful about eating foods with maltodextrin. The powder has traces of gluten if its source is wheat.
