Maltodextrin

Maltodextrin is a carbohydrate made by breaking down starch from sources such as corn, rice, potato or tapioca. It is usually a white powder with a neutral taste and is commonly added to packaged foods to improve texture, thickness and consistency.

It is used in products such as snacks, sauces, powdered drink mixes, sweets, sports nutrition products and protein powders.

One important thing to know: Maltodextrin is rapidly digested by the body and generally has a high glycemic index (GI). Some research reports values around or above 100, using glucose as the reference value of 100. The exact value can vary with the maltodextrin and the testing method.

A high GI means a carbohydrate can raise blood glucose relatively quickly when consumed on its own. However, the effect of a complete meal or product also depends on the quantity consumed and the presence of other ingredients such as fibre, protein and fat.

Manufacturers use Maltodextrin for several practical reasons:

• Improves texture: Adds bulk, thickness and a smoother consistency to foods and beverages.
• Helps powdered products mix: Acts as a carrier for flavours and other ingredients and can help powders disperse more easily.
• Supports product stability: Helps maintain the texture and consistency of certain packaged foods.
• Provides readily available carbohydrates: Supplies energy and is sometimes used in sports nutrition products and carbohydrate supplements.

Are there any concerns? Maltodextrin is not automatically harmful simply because it is processed or added to food. However, because it is rapidly digested and generally has a high glycemic index, it can contribute to a rapid rise in blood glucose, particularly when consumed in substantial amounts.

People with diabetes or those monitoring their blood glucose may want to pay particular attention to the amount of Maltodextrin in a product. It is also worth checking the overall carbohydrate content rather than judging a product by the ingredient alone.

TrustPick takeaway: Maltodextrin has useful functional roles in food manufacturing, but it is not a source of dietary fibre and should not be confused with resistant maltodextrin, a different ingredient that can behave differently during digestion.