Tapioca maltodextrin

Tapioca maltodextrin is a type of carbohydrate derived from tapioca starch, which comes from the cassava root. It is produced through the hydrolysis of tapioca starch, a process that breaks down the starch into smaller sugar units. This results in a white, powdery substance that is easily digestible.

Manufacturers add tapioca maltodextrin as a thickener, stabiliser, or carrier for flavours and colours. Its neutral flavour and ability to absorb liquids make it useful in a variety of processed foods, including sauces, baked goods, confectionery, and powdered drink mixes. It can also be used to improve the texture and mouthfeel of low-fat products.

Tapioca maltodextrin is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. European food safety authorities, including EFSA, have evaluated maltodextrins. They are generally considered safe when consumed as part of a balanced diet. As a carbohydrate, they contribute to the overall energy intake from food.