Modified Maltodextrin
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What it is
Modified maltodextrin is a carbohydrate derived from corn, potato, or tapioca starch. It is produced by partially hydrolyzing (breaking down) starch with enzymes or acids, then purifying and drying the resulting product. The modification process alters its properties, such as solubility and viscosity.
Why it's used
Manufacturers use modified maltodextrin as a bulking agent, thickener, and stabilizer in a variety of foods. It can improve texture and mouthfeel without adding significant sweetness or calories. It is commonly found in dairy-based products like ice cream and frozen yogurt, as well as in sauces, gravies, and baked goods.
Health notes
Modified maltodextrin is generally recognized as safe (GRAS) by the FDA for use in food. It is a digestible carbohydrate that provides calories, though fewer than sucrose. International bodies like JECFA have evaluated maltodextrins and set acceptable daily intakes. Evidence does not suggest adverse health effects from typical consumption levels.
Allergen info
Modified maltodextrin is not derived from any of the nine major allergens. It is typically gluten-free, though cross-contamination can occur if processed on shared equipment.