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Source
Not animal-derived
Allergen
No
Role in food
Maltodextrin is used as a thickener, stabilizer, and bulking agent in many processed foods. …
What it is
Maltodextrin is a polysaccharide made from starch, often corn or wheat. It is produced by partial hydrolysis of starch, breaking it down into smaller chains of glucose. Xanthan gum is a polysaccharide produced by the fermentation of sugar by a specific bacterium.
Why it's used
Maltodextrin is used as a thickener, stabilizer, and bulking agent in many processed foods. Xanthan gum is a common food additive used as a thickener and stabilizer to prevent ingredients from separating. They are often found together in salad dressings, sauces, baked goods, and dairy products.
Health notes
Maltodextrin is generally recognized as safe (GRAS) by the FDA. Xanthan gum is also GRAS. Both are approved food additives in the US and have been evaluated by international bodies like JECFA and EFSA. While generally considered safe in typical amounts, maltodextrin has a high glycemic index, which may affect blood sugar levels in some individuals. Evidence on the health effects of xanthan gum at typical intake levels is mixed, with some studies suggesting potential digestive discomfort in sensitive individuals.
Allergen info
Maltodextrin can be derived from corn, wheat, or soy. If derived from wheat, it may contain gluten. Xanthan gum is not derived from major allergens. Check product labels for specific sourcing if allergens are a concern.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.