Ingredient Information

Function

Maltodextrin is a polysaccharide used frequently as a food additive. It is a creamy, white, hygroscopic, spray dried powder that is easily digestible. It is moderately sweet or almost flavorless. It is used often in sodas, candies, and other processed foods where it acts as a thickener and filler. It is used for these capacities because it is an inexpensive alternative to other thickeners. It is often used as a sugar substitute. Maltodextrin is used in the beer brewing process to decrease the dryness of the beer and to give it a smoother taste and more desirable taste in the mouth.

Other Use and Industries

Maltodextrin is used in the pharmaceutical industry as a binding agent.

Health Effects

Maltodextrin is absorbed rapidly as glucose. It is most often derived from genetically modified corn or wheat. It should be avoided by those with allergies to corn or wheat and by those suffering from celiac disease. If wheat is used, the product label will usually say so, but care should still be taken.

Maltodextrin is a highly processed ingredient. The majority of the protein is removed. There is no significant impact on the human body in terms of protein, fat, carb, or fiber count. It is considered a low calorie ingredient. The FDA considers Maltodextrin safe in normal food amounts. Maltodextrin has been reported to be habit forming. Since it is essentially a simple starch, it is quickly absorbed from the digestive tract into the blood stream. Some reports show that this quick absorption causes a spike in blood sugar and then a quick plunge in blood sugar levels which may be countered by more consumption of the sweetener.

Those suffering from corn or wheat allergies, and those with celiac disease should not consume Maltodextrin. Pregnant women should not consume maltodextrin because evidence of health risks are mixed.

Origins

Maltodextrin is a polysaccharide that is produced from starch by partial hydrolysis. It is hydrolyzed with a food grade acid or enzyme. The starch is usually sourced from corn or wheat. Maltodextrin is a highly processed ingredient in which the majority of the protein is removed from the source. The hydrolysis is controlled to achieve the desired end point. The resulting syrup is refined by filtering and treatment with carbon prior to spray drying. The spray dried powder is then packaged for sale.