Corn maltodextrin

Maltodextrin is a complex carbohydrate derived from starch, typically from corn, wheat, or potatoes. It is produced by breaking down the starch through a process called hydrolysis, resulting in a white powder that is easily digestible.

Manufacturers use maltodextrin as a bulking agent, thickener, and stabiliser in a wide variety of processed foods. Its neutral flavour and ability to improve texture make it common in sauces, gravies, desserts, baked goods, and sports nutrition products.

Maltodextrin is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. It is a source of carbohydrate and is rapidly digested, potentially leading to quicker increases in blood glucose compared to other carbohydrates. Evidence does not suggest significant health concerns at typical consumption levels.