Salt Maltodextrin

Maltodextrin is a complex carbohydrate derived from starch, typically from corn, rice, wheat, or potato. It is produced by breaking down the starch through a process called hydrolysis, resulting in a white powder that is easily digestible. It has a neutral flavour and can be used to add body and texture to foods.

Manufacturers add maltodextrin as a bulking agent, thickener, or carrier for flavours and colours. It is commonly found in processed foods such as soups, sauces, spice mixes, baked goods, and confectionery, where it helps to improve texture and mouthfeel.

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 carbohydrates and will affect blood glucose levels. EFSA has evaluated maltodextrin, and it has an established acceptable daily intake (ADI) level, though no numeric value is stated here. Evidence does not suggest significant health concerns at typical consumption levels.