You may have seen maltodextrin pop up on nutrition labels for products such as pudding cups, soda, salad dressing, or candy. This is no surprise, as maltodextrin is considered a polysaccharide derived from starch. This also means that it is an alternative sweetener to fructose and sucrose, both of which have been designated as bad artificial sweeteners. But is maltodextrin really any better than fructose or sucrose?
What You Need to Know About Maltodextrin
Dextrins are carbohydrates derived from starch. Maltodextrin is typically made from rice, potato, or corn starch. It is heated through a process called hydrolysis, during which natural enzymes also help break down the starch even further. It is typically sweet, or has no flavor, and maltodextrin is very low in calories. One gram has only four calories, which is why it is a popular additive in many diet foods.
Because maltodextrin is considered a carbohydrate (part of the family of dextrins), it is also found in many energy drinks and weight gaining supplements for body builders. It is easily digested by the body, so it provides the energy that carbohydrates typically supply to the body, but without the high calories.
Origin
It can be argued that maltodextrin is safe because it is derived from natural sources. Its origin from potatoes, rice, or corn does make maltodextrin easier for the body to digest, in its solo form.
However, maltodextrin is often not the only processed sweetener found in certain food products. It is the base ingredient for many artificial sweeteners, combined with other more harmful ingredients, such a sucralose.
If you’re going to buy products with maltodextrin on the label, just be sure it’s the only artificial sweetener on the list.
Again, Here’s the Definition
Maltodextrin is a polysaccharide that is used as a food additive. It is derived from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
