Maltodextrin
This is what the ingredient is.
Maltodextrin is a polysaccharide produced by partial hydrolysis of starch (typically corn, potato, or wheat). Consists of short chains of glucose molecules.
Here is why it shows up on the label.
Thickener, filler, and preservative. Used in processed foods, sports drinks, and as carrier for flavors and sweeteners. Improves texture and extends shelf life.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Considered food ingredient. Must declare source if wheat-derived (allergen). It is approved in the US, Europe (as E1400), and Canada.
Here is what research has found.
Rapidly digested to glucose. High glycemic index similar to glucose. Safety well-established with decades of use. Studies in sports nutrition examine energy provision.
Here are a few things worth knowing.
Very high glycemic index - rapidly raises blood sugar. May be problematic for diabetics. Wheat-derived maltodextrin may contain gluten traces (concern for celiac disease). Generally recognized as safe but provides empty calories.
Sources
- FDA GRAS List
- Glycemic Index Foundation
- Journal of Sports Medicine 2015
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.