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Source
Not animal-derived
Allergen
No
Role in food
Maltodextrin is often used as a thickener, a bulking agent, or a carrier for …
What it is
Maltodextrin is a polysaccharide, a type of carbohydrate. It is made from corn, potato, or tapioca starch through a process called hydrolysis. This process breaks down the starch into smaller chains of glucose molecules.
Why it's used
Maltodextrin is often used as a thickener, a bulking agent, or a carrier for flavors and colors. It can also add a slightly sweet taste. It is commonly found in processed foods like snacks, sauces, baked goods, and powdered drink mixes.
Health notes
In the U.S., maltodextrin is generally recognized as safe (GRAS) by the FDA when used as intended. It is a highly processed carbohydrate that can raise blood sugar levels, similar to other starches. International bodies like JECFA and EFSA have evaluated maltodextrin. Evidence on its long-term health effects at typical consumption levels is mixed, with some research suggesting potential impacts on gut bacteria, though more studies are needed.
Allergen info
Maltodextrin is not derived from any of the 9 FDA major allergens. It is typically made from corn, which is not a major allergen, and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.