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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use maltodextrin as a thickener, a bulking agent, or a flavor enhancer. It …
What it is
Maltodextrin is a polysaccharide made from starch, typically from corn, rice, or potato. It is produced by breaking down the starch through hydrolysis, a process that uses water and enzymes or acids. The resulting product is a white powder that is easily digestible.
Why it's used
Manufacturers use maltodextrin as a thickener, a bulking agent, or a flavor enhancer. It can also be used as a sweetener, though it is less sweet than sugar. It is commonly found in processed foods like snacks, baked goods, and sauces.
Health notes
Maltodextrin is generally recognized as safe (GRAS) by the FDA. It is a carbohydrate that can raise blood sugar levels, so individuals managing diabetes may need to consider its intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated maltodextrin and established an acceptable daily intake. Evidence does not suggest significant health concerns at typical consumption levels.
Allergen info
Maltodextrin is not derived from any of the nine major allergens. It is typically made from corn, which is not a common source of gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.