Less Than 2% Maltodextrin

Maltodextrin is a polysaccharide made from starch, typically corn, rice, potato, or wheat. It is produced by breaking down the starch into smaller chains through processes like hydrolysis. It appears as a white powder and is easily digestible.

Manufacturers use maltodextrin as a thickener, a filler, or a sweetener. It can improve the texture and mouthfeel of foods. It is commonly found in processed foods like sauces, baked goods, and snack 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. International bodies like JECFA and EFSA have evaluated maltodextrin. While generally considered safe, some research suggests it may affect gut bacteria, though more study is needed.