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Source
Not animal-derived
Allergen
No
Role in food
Salt is primarily used as a flavor enhancer and a preservative in many foods. …
What it is
Salt is a mineral, sodium chloride, obtained from mines or evaporated seawater. Maltodextrin is a white, powdery carbohydrate made from plant starches like corn, rice, potato, or wheat through a process called partial hydrolysis.
Why it's used
Salt is primarily used as a flavor enhancer and a preservative in many foods. Maltodextrin is often added as a thickener, filler, stabilizer, and mild sweetener, helping to improve the texture and mouthfeel of products. Together, they can be found in a variety of processed foods.
Health notes
Salt (sodium chloride) is generally recognized as safe (GRAS) by the FDA. The FDA Daily Value for sodium is 2,300 mg. High sodium intake is linked to increased blood pressure in some individuals. JECFA has evaluated salt. Maltodextrin is also generally recognized as safe (GRAS) by the FDA. JECFA has evaluated maltodextrin and determined that a specific acceptable daily intake (ADI) is not necessary.
Allergen info
Salt is not a major allergen. Maltodextrin can be derived from wheat, but the processing typically removes gluten. If derived from a major allergen like wheat, US regulations require it to be declared.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.