Each Of The Following: Maltodextrin

Maltodextrin is a polysaccharide, a type of carbohydrate, made from starch. It is typically produced from corn, potato, or wheat starch through a process called hydrolysis, which breaks down the starch into smaller chains. It appears as a white powder and dissolves easily in water.

Manufacturers use maltodextrin as a thickener, a bulking agent, and a flavor enhancer. It can also improve the texture and mouthfeel of foods. You can find it in a wide variety of processed foods, including baked goods, sauces, soups, and powdered drink mixes.

In the U.S., maltodextrin is generally recognized as safe (GRAS) by the FDA when used for its intended purpose. It is a carbohydrate and will affect blood sugar levels, though typically less dramatically than pure sugar. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated maltodextrin. Evidence on its impact on gut bacteria is mixed, with some studies suggesting it may alter the gut microbiome, while others find no significant effects at typical consumption levels.