What is Maltodextrin?
Maltodextrin is a polysaccharide that is used as a food additive that is usually found as a creamy-white hygroscopic powder. [1]
Maltodextrin is a Processed Ingredient
Even though maltodextrin comes from plants, it's highly processed. The process of making it involves cooking the starches and then it undergoes hydrolysis (a chemical process involving the addition of water to further assist breakdown) by adding acids or enzymes, such as heat-stable bacterial alpha-amylase, to help break it down further. [2]
Around 1950 maltodextrin was developed from starch sources, Although digestible forms of maltodextrin were not produced until 1967. [1]
Digestion-resistant maltodextrins were developed in the 1990s from studies of starch nutrition, leading to the definition of resistant starch. [1]
Source(s) Derived From |
Plant Sources, Other Natural Sources Maltodextrin is produced from plant starch such as corn, rice, potato, or wheat starch. |
Natural or Artificial? |
Natural |
References |
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Aliases (Also Known As) |
Corn Maltodextrin Digestive Resistant Maltodextrin Maltodextrins Maltose Dextrin Potato Maltodextrin Resistant Maltodextrin Rice Maltodextrin Tapioca Maltodextrin Wheat Maltodextrin Color Key - (Click/Tap to View)
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| Action | User | Date/Time |
|---|---|---|
| Ingredient added | UPC Food Search | January 1, 2009 @ 2:14 AM |
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