Maltodextrin Made From Corn

Maltodextrin is a starch derivative made from corn, wheat, potato, or tapioca. It is produced by breaking down the starch into smaller sugar units through a process called hydrolysis. This results in a white powder that dissolves easily in water.

Manufacturers use maltodextrin as a thickener, stabilizer, or filler ingredient. It adds bulk and texture to foods without significantly altering the flavor. It is commonly found in processed foods like snacks, baked goods, sauces, and powdered drink mixes.

Maltodextrin is generally recognized as safe (GRAS) by the FDA. It is a carbohydrate that can raise blood sugar levels, similar to other starches. While not a major health concern for most people, individuals managing blood sugar should be mindful of its presence in foods. JECFA and EFSA have evaluated maltodextrin and found it to be safe for consumption.