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Taste Profile

It is neutral in taste with very little or no sweetness. It has no smell.

Usage Tips

  1. Maltodextrin is used in artificial sweeteners as a binding agent, it creates crystal-like sugars that are then packaged and sold.
  2. It has a drying effect on food, hence are added to substances like instant pudding to turn into dry crystals which can be made into a thickened mixture by adding a liquid.
  3. It is a quick source of energy in sports drinks and is used in weight gain supplements. It preserves packaged and canned foods.
  4. It prevents ice growth in frozen foods. It is also used to replace sugar or fat in low-calorie foods like low-fat peanut butter, low-fat mayo.
  5. Sometimes it is combined with artificial sweeteners to sweeten products such as canned fruits, desserts, and powdered drinks.
  6. A common use of maltodextrin as a thickener or filler is to increase the volume of processed foods, like gelatins, sauces, salad dressings, baked goods, potato chips, yogurts, nutrition bars, and meal replacement shakes.
  7. For people with hypoglycemia condition (low blood sugar levels), maltodextrin is given to them as part of their treatment as it quickly increases the blood sugar levels.

Common names and forms

  1. Corn Maltodextrin
  2. Maltodextrin powder


Maltodextrin is a food additive which exists as digestible or digestion-resistant forms. The digestible variety is most commonly used in the food industry. It is derived from starch, mostly from corn, rice, potato starch, wheat or barley which is further treated by acids or enzymes. It’s an artificially produced and highly processed white powder used as a thickener, filler or preservative in many processed foods. It also enhances the texture and flavour of foods. Maltodextrin is gluten-free, since its production process completely removes the gluten part of wheat or barley, resulting in gluten-free maltodextrin. They have a calorific value of 4 kcal/g. However, it has no nutritive value.


Maltodextrin is high in glycemic index (GI), hence it can cause a spike in the blood sugar levels. It’s best to consume it in very small amounts, while it should be avoided by diabetics.(1) Maltodextrin may cause allergic reactions like rash or skin irritation, asthma, cramping, or difficulty in breathing.(2) Maltodextrin tends to suppress probiotics which adversely affect the gut health and may lead to intestinal damage. Studies suggest that maltodextrin increases the activity of Escherichia coli bacteria, which causes inflammatory bowel diseases like Crohn's disease. It also aids the survival of Salmonella bacteria, which may result in gastroenteritis. Maltodextrin may also reduce the ability of cells to respond to bacteria, thus suppressing the intestine's defense mechanisms, leading to intestinal disorders.(3)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”