The Following: Maltodextrin

Maltodextrin is a polysaccharide, a type of carbohydrate, derived from starch. It is typically made from corn, rice, potato, or wheat starch. The starch is broken down into shorter chains of glucose molecules through a process called hydrolysis.

Manufacturers use maltodextrin as a thickener, a bulking agent, and a texturizer in a wide variety of foods. It can also be used to extend shelf life and as a carrier for flavors and colors. It is commonly found in processed snacks, baked goods, sauces, and powdered drink mixes.

Maltodextrin is generally recognized as safe (GRAS) by the FDA for use in food. It is a highly processed carbohydrate that can raise blood sugar levels, similar to other sugars. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated maltodextrin and established specifications for its use. Evidence regarding its impact on gut microbiota is mixed and an area of ongoing research.