Salt Maltodextrin

"Salt Maltodextrin" is not a standard chemical or food additive name. It likely refers to maltodextrin, a white, powdery carbohydrate made from starches like corn, rice, potato, or wheat, used in savory or salty food products. Maltodextrin is produced by breaking down starch molecules into smaller chains through a process called partial hydrolysis.

Maltodextrin functions as a bulking agent, thickener, and texturizer, and can also serve as a carrier for flavors. In savory foods, such as snacks, cheese products, and meal mixes, it helps improve texture, stabilize ingredients, and distribute seasonings evenly, contributing to the overall mouthfeel.

Maltodextrin is generally recognized as safe (GRAS) by the FDA. It is a carbohydrate that provides calories. JECFA has evaluated maltodextrin and did not set a numeric limit (ADI not specified), as it is considered a food ingredient rather than an additive with specific toxicological concerns at typical intake levels. There are no notable controversies regarding its safety at typical intake.