Food and Drug Administration (FDA), maltodextrin is a GRAS (Generally Recognized as Safe) food additive. Due to this, manufacturers add this powder to many sports drinks and snacks.Īccording to the U.S. However, it is a very easy-to-digest carbohydrate and can provide energy rapidly.
replacing sugar or fat in low-calorie, processed foods. helping to preserve foods and increase their shelf life. thickening foods or liquids to help bind the ingredients together. In edible products, this powder can help by: However, according to the Beyond Celiac charity, maltodextrin is gluten-free as long as the ingredients list does not include the word wheat. People with celiac disease should be aware that maltodextrin can contain traces of gluten when wheat is the source of the starch. Hydrolysis uses water, enzymes, and acids to break the starch into smaller pieces, resulting in a white powder consisting of sugar molecules. To make maltodextrin, manufacturers put starch through a process called hydrolysis. Although the powder comes from these natural products, it then undergoes processing. 
It is possible to make maltodextrin from any starchy food, including corn, potato, wheat, tapioca, or rice.
It is an additive in a wide range of foods, as it can improve their texture, flavor, and shelf life. Maltodextrin is a white powder that is relatively tasteless and dissolves in water.
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