And Maltodextrin

Maltodextrin is a polysaccharide made from starch, typically from corn, rice, potato, or wheat. It is produced by breaking down the starch into smaller units through processes like acid hydrolysis or enzymatic treatment. The resulting product is a white powder that is easily digestible.

Manufacturers use maltodextrin as a thickener, filler, or texture enhancer in many processed foods. It can also serve as a sweetener or carrier for flavors and colors. You can find it in products like baked goods, sauces, candy, and powdered drink mixes.

Maltodextrin is generally recognized as safe (GRAS) by the FDA for use in food. It is a carbohydrate that can raise blood sugar levels, though typically less so than pure sugar. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated maltodextrin, and the European Food Safety Authority (EFSA) has also assessed its safety. While generally considered safe, some research suggests it may affect gut bacteria, but more studies are needed to understand the long-term impact.