And The Following: Maltodextrin

Maltodextrin is a polysaccharide made from starch, typically from corn, rice, potato, or wheat. It is produced by partial hydrolysis of the starch, breaking it down into smaller chains of glucose molecules. This process results in a white powder that is easily digestible.

Manufacturers use maltodextrin as a thickener, a bulking agent, or a flavor enhancer. It can improve the texture and mouthfeel of foods. It is commonly found in processed foods like snacks, sauces, baked goods, and sports drinks.

Maltodextrin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is a carbohydrate that can raise blood sugar levels, similar to other starches. JECFA and EFSA have evaluated maltodextrin; JECFA did not specify an ADI. Some research suggests it may affect gut bacteria, but more studies are needed to understand the long-term impact.