What Is Maltodextrin?

Maltodextrin is a white, powdery carbohydrate often used as a food additive to improve texture, thickness, or shelf life. Made from starches like corn, rice, or potatoes, it’s technically a complex carbohydrate—but it behaves more like a sugar once digested, with a very high glycemic index.

Though it’s virtually tasteless and calorie-dense (about 4 kcal/g), Maltodextrin is commonly used in processed foods, supplements, and even “health” products like protein powders or electrolyte drinks to bulk up volume or improve consistency.

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Key Facts About Maltodextrin

❌ Very High Glycemic Index

Despite being derived from complex carbs, Maltodextrin is rapidly broken down in the body and has a glycemic index of 85–105, higher than table sugar (sucrose). It can cause spikes in blood glucose and insulin levels, making it problematic for people with diabetes or insulin resistance.

❌ Adds Hidden Sugar to Processed Foods

Maltodextrin doesn’t taste very sweet, so many consumers don’t realize it behaves like sugar in the body. It’s often found in:

• Salad dressings

• Flavored snacks

• Meal replacement shakes

• Sports drinks

• Artificial sweeteners like Splenda (as a bulking agent)

❌ Zero Nutritional Value

Maltodextrin offers no fiber, vitamins, minerals, or phytonutrients. It provides empty calories and can contribute to weight gain, especially when consumed in large quantities through ultra-processed foods.

❌ May Disrupt Gut Health

Some studies have shown that Maltodextrin can alter gut microbiota and suppress beneficial bacteria, potentially leading to intestinal inflammation, bloating, or digestive discomfort in sensitive individuals.

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How Is Maltodextrin Made?

Maltodextrin is produced by hydrolyzing starches (usually from corn) into shorter glucose polymers. The degree of hydrolysis is expressed as the DE (Dextrose Equivalent); higher DE means a higher glycemic impact and sweeter taste.

Despite being technically a “complex carbohydrate,” Maltodextrin is metabolized very quickly, mimicking the effects of simple sugars in the body.

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Where It’s Commonly Used

Maltodextrin is one of the most common additives in processed and packaged foods. It’s used to:

• Add bulk to powders and supplements

• Improve texture and mouthfeel

• Extend shelf life of dry mixes

• Help foods form a crisp coating (like chips or crackers)

It’s also found in:

• Sports supplements and protein powders

• Sugar substitutes (as filler)

• Instant puddings, soups, sauces

• Canned fruits and artificial creamers

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Is It Safe?

Maltodextrin is Generally Recognized as Safe (GRAS) by the FDA, but health experts caution against chronic, high intake, particularly among:

• People with type 2 diabetes

• Those with gut health issues

• Individuals aiming to reduce ultra-processed food consumption

Because it can rapidly spike blood sugar and provides no nutritional benefit, it’s often considered a red flag ingredient in otherwise “healthy” packaged products.

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Maltodextrin vs Other Sweeteners

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Bottom Line

Maltodextrin may be invisible to your taste buds, but your body notices. It raises blood sugar even more than sugar itself, offers no nutrients, and can sneak into foods marketed as healthy. While it plays a functional role in food manufacturing, it’s best consumed sparingly or not at all—and avoided by those managing blood sugar or aiming to cut processed carbs.