Maltodextrin
Definition
Maltodextrin is a white powder made from starch that is used to improve the texture, flavor, and shelf life of many processed and packaged foods.
Scientific / Technical Definition
Maltodextrin is a polysaccharide that is produced from starch by partial hydrolysis and is commonly used as a food additive. As a carbohydrate, it consists of glucose units linked primarily with α-1,4 glycosidic bonds and can be either corn, rice, or potato-based.
Benefits
- Acts as a quick-releasing carbohydrate source for energy.
- Enhances texture and shelf life of food products.
- Improves the mouthfeel of low-calorie sweeteners.
Examples
- Sports drinks
- Infant formulas
- Processed snacks
- Salad dressings
- Packaged desserts
Additional Information
- Known issues: Consuming too much may lead to blood sugar spikes and contribute to weight gain due to its high glycemic index.
Related Terms
References
Last updated: 10/19/2024