Maltodextrin

What is maltodextrin and what is it used for?

Maltodextrin is a white powder, slightly sweet or tasteless, made by partially breaking down starch with water and enzymes or acids. Chemically it consists of short chains of glucose units; it sits somewhere between starch and glucose syrup. In the body it is quickly broken down into glucose and provides energy just like sugar.

It is a versatile ingredient in the food industry: it adds bulk and texture, stops powdered products clumping, carries flavours and is used to provide texture in place of fat. In sweetener tablets and powdered sweeteners, it is also used as a bulking agent to dilute intense sweeteners.

Which products contain it?

• Instant soups, sauces and seasoning mixes
• Sports drinks, energy gels and protein powders
• Powdered and tablet sweeteners (as a bulking agent)
• Crisps, snack seasonings and instant dessert powders
• Infant formula and light or low-fat products

Is it harmful? The scientific assessment

Maltodextrin is regarded as a food ingredient made from starch, which is why it is listed on labels by name rather than by an E number. Consuming it in normal amounts has no toxic effect.

The real issue is its glycaemic effect: because maltodextrin is digested very quickly, it can raise blood sugar as much as table sugar, and in some cases faster. For athletes this is an advantage, providing quick energy during long exercise. On an inactive day, however, a product labelled “sugar-free” that contains maltodextrin can mislead consumers.

Some animal and laboratory studies have suggested that maltodextrin may have adverse effects on the gut microbiota and the intestinal wall. These findings have not yet been confirmed in humans and are not sufficient to draw firm conclusions.

Who should be careful?

• People with diabetes or insulin resistance: It is important to take into account the carbohydrate content of products containing maltodextrin. The amount in sweetener tablets is small, but it can be significant in powdered sweeteners and sports drinks.
• People with coeliac disease: Because maltodextrin made from wheat is very highly refined, it is exempt from the allergen labelling requirement under EU and Turkish labelling rules. If in doubt, you can look for a “gluten-free” claim or ask the manufacturer.
• People watching their weight: Maltodextrin may be used in place of fat in “low-fat” products; you need to look at the total calories and carbohydrate.

What to do when you see it on a label

The most practical approach is to think of maltodextrin as “sugar-like”. Looking at the carbohydrate amount in the product's nutrition table gives more accurate information than looking only at the “sugars” line, because maltodextrin is counted as carbohydrate rather than sugar. It can be useful for exercise; in everyday snacks, however, it is best consumed in limited amounts, like sugar and glucose-fructose syrup.