Maltodextrin

Maltodextrin is a white powder made from corn, rice, potato starch, or wheat.

The process of making it involves cooking the starches and then adding acids or enzymes, such as heat-stable bacterial alpha-amylase, to break it down further. The resulting white powder is water soluble and has a neutral taste. [1]

The powder is used as an additive in foods to replace sugar and improve their texture, shelf life, and taste.

If you regularly check the ingredients in your processed or packaged foods, you might have seen maltodextrin in them. Food makers add it to a wide variety of foods, like:

• Weight-training supplements
• Yogurt
• Nutrition bars
• Chips
• Sauces
• Spice mixes
• Cereals
• Artificial sweeteners
• Baked goods
• Beer
• Snack foods
• Candies
• Soft drinks
• Cerials
• Frozen desserts
• Instant puddings
• Pie fillings
• Soups
• Food seasonings
• Sports drinks

The FDA lists the product among the generally safe food additives. [2][3]

Benefits of Maltodextrin

Source of energy. Maltodextrin can be a quick source of energy. One gram contains four calories, the same amount as table sugar or sucrose. The body digests the powder quickly to help you get some fuel for your muscles. This explains why companies use it in large quantities in making energy drinks and sports drinks. People who work out can benefit from the product after hard workouts to restore their blood sugar levels.

May fight colorectal cancer. A form of maltodextrin — Fibersol-2 — is effective in preventing human colorectal tumor cell growth. This could be because it promotes bacterial fermentation and improves digestion.

Caution:

Since Maltodextrin is a sweetener, people with diabetes should always consult their doctors on how much sweets they should consume. [3]

References: [1][2][3]