Are Maltodextrin and Sucralose the Same, and How Do They Differ?

October 7, 2025 •

4 min read

Despite frequently appearing together on the ingredient list of diet products like Splenda, a common misconception is that are maltodextrin and sucralose the same. While both are common food additives, they are chemically distinct and have vastly different nutritional properties and effects on the body.

Quick Summary

This guide clarifies the differences between maltodextrin and sucralose by exploring their distinct properties, origins, and applications. The article contrasts the nutritive carbohydrate with the zero-calorie artificial sweetener and highlights why they are often combined in food products.

Key Points

Not the Same: Maltodextrin is a carbohydrate used for bulk, while sucralose is a zero-calorie artificial sweetener used for intense sweetness.
Calorie Difference: Maltodextrin provides 4 calories per gram and is a nutritive ingredient, whereas sucralose provides no calories because it is not metabolized by the body.
Glycemic Impact: Maltodextrin has a high glycemic index (GI), causing blood sugar spikes, while sucralose has a GI of zero.
Different Functions: Maltodextrin acts as a thickener and filler, while sucralose's sole purpose is to provide sweetness.
Often Paired: In products like Splenda, maltodextrin is used as a bulking agent to make the minuscule amount of sucralose easier to measure and use.
Health Differences: High maltodextrin intake is concerning for blood sugar and gut health, while some studies raise questions about sucralose's long-term effects and stability when heated.

What is Maltodextrin?

Maltodextrin is a white, tasteless powder derived from starch, most commonly corn, but also rice, wheat, or potatoes. It is created through a process called partial hydrolysis, where enzymes or acids are used to break down the starch into smaller glucose polymer chains. As a nutritive polysaccharide, it provides carbohydrates and energy, with approximately 4 calories per gram.

Maltodextrin is primarily used in processed foods for its functional properties, not its flavor. It serves as a bulking agent, a thickening agent, and a preservative, improving the texture, volume, and shelf life of products. Its uses are widespread across the food industry, including:

Energy and Sports Drinks: Provides a quick, easily digestible source of carbohydrates for athletes.
Snack Foods: Adds volume and texture to products like chips and crackers.
Infant Formula: Used as a source of carbohydrates for developing infants.
Packaged Foods: Found in salad dressings, sauces, and instant desserts as a thickener and stabilizer.

A key nutritional aspect of maltodextrin is its very high glycemic index (GI), often cited as higher than table sugar. This means it can cause a rapid spike in blood sugar levels, making it a concern for individuals managing their blood glucose, such as those with diabetes.

What is Sucralose?

Sucralose, sold under the brand name Splenda, is a high-intensity, zero-calorie artificial sweetener. It was discovered in 1976 and is made by chemically altering the sugar molecule (sucrose) by replacing three hydrogen-oxygen groups with chlorine atoms. This modification prevents the body from metabolizing it as a carbohydrate, so it passes through the digestive system largely unabsorbed and is excreted in urine.

Because it is roughly 600 times sweeter than sugar, only a very small amount is needed to achieve the same sweetness. Unlike many other artificial sweeteners, sucralose has a clean, sugar-like taste with no metallic aftertaste and is heat-stable, making it suitable for baking.

Sucralose's applications are centered on providing sweetness without calories, which is appealing for weight management and diabetic diets. Its uses include:

Diet Beverages: Soft drinks and flavored waters.
Tabletop Sweeteners: Packets designed for coffee and tea.
Sugar-Free Products: Candies, chewing gum, and other low-calorie desserts.

While considered safe by regulatory bodies like the FDA, ongoing research and some studies raise questions about its potential impact on gut health and whether it forms harmful compounds when heated to high temperatures.

Why are Maltodextrin and Sucralose Combined?

The answer to "are maltodextrin and sucralose the same?" is a clear no, yet they are often found together in commercial products like Splenda. The reason for this combination is purely functional. Since sucralose is so intensely sweet, using it alone to sweeten something as simple as a cup of coffee would require a minuscule, unmanageable amount of powder.

Manufacturers solve this by blending sucralose with bulking agents like maltodextrin and dextrose. The maltodextrin provides the necessary volume and texture, making it easy for consumers to measure and use. This is why a packet of Splenda contains negligible carbs and calories, even though the bulking agents themselves have caloric value—the total volume is so small that the nutritional impact is minimal.

Maltodextrin vs. Sucralose: A Side-by-Side Comparison


Feature	Maltodextrin	Sucralose
Classification	Carbohydrate (Polysaccharide)	Artificial Sweetener (Chlorinated Sugar Derivative)
Source	Corn, rice, potato, wheat starch	Table sugar (sucrose), chemically modified
Nutritional Value	Provides 4 calories per gram	Zero calories, non-nutritive
Taste	Neutral or slightly sweet	Very sweet (~600x sweeter than sugar)
Glycemic Index (GI)	High (85-136), causes blood sugar spikes	Zero, does not impact blood sugar directly
Primary Use	Thickening, bulking, energy source	Provides sweetness without calories
Digestibility	Easily digested and absorbed	Poorly absorbed, excreted mostly unchanged

Health Considerations: Who Should Be Careful?

Understanding the differences is crucial for making informed dietary choices, especially for those with specific health conditions.

Maltodextrin Health Concerns

Blood Sugar Management: People with diabetes or insulin resistance should monitor their intake of maltodextrin carefully due to its high GI. It can cause rapid and significant increases in blood glucose levels.
Gut Health: Some animal studies suggest that maltodextrin may negatively impact gut bacteria balance and suppress beneficial probiotics, potentially increasing susceptibility to certain inflammatory conditions. However, more research is needed on its specific effects on the human microbiome.
Weight Management: Because it provides calories and can cause blood sugar fluctuations, diets high in maltodextrin-containing processed foods may be counterproductive for weight loss.

Sucralose Health Concerns

Gut Microbiome: Research is mixed on sucralose's long-term effects on the gut microbiome, with some animal studies suggesting potential negative changes.
Heating: Some studies have indicated that heating sucralose to high temperatures can cause it to break down and potentially form harmful compounds called chloropropanols. While findings are conflicting and more research is needed, some advise caution when baking with sucralose.
Overall Controversy: As with most artificial sweeteners, sucralose remains controversial, and individuals should monitor their personal tolerance and be mindful of the latest research.

Conclusion

In conclusion, to answer the question, "are maltodextrin and sucralose the same?" is a resounding no. While they are often packaged together, they serve completely different purposes in the food industry. Maltodextrin is a high-GI, calorie-providing carbohydrate used for bulk and texture, while sucralose is a zero-calorie, zero-GI artificial sweetener used solely for its intense sweetness. This distinction is vital for anyone managing blood sugar, weight, or gut health, and careful label reading is recommended to understand exactly what you are consuming in 'sugar-free' or 'low-calorie' products. For consumers concerned about food additives, alternatives like natural sweeteners or reduced sugar are also available.

For further reading on the safety and potential health effects of food additives, consult the U.S. Food and Drug Administration's website (FDA.gov).

Frequently Asked Questions

Yes, Splenda is a brand name for a tabletop sweetener that primarily consists of bulking agents, such as maltodextrin and dextrose, combined with a very small amount of intensely sweet, zero-calorie sucralose.

For weight loss, sucralose is the better choice as it contains zero calories. Maltodextrin is a carbohydrate that provides calories, and consuming a lot of it, especially from highly processed foods, can be counterproductive to weight loss goals.

People with diabetes should be cautious. While pure sucralose does not raise blood sugar, the maltodextrin often mixed with it has a high glycemic index and can cause blood sugar spikes. It is important to check ingredient labels and consult a healthcare professional.

Maltodextrin can be derived from wheat starch, but due to the intense processing, the gluten protein is removed. The FDA generally considers maltodextrin, even from wheat, to be gluten-free.

While regulatory bodies deem sucralose safe at recommended intake levels, some studies have raised concerns about its potential to negatively affect gut microbiota and its stability when heated to high temperatures. More research is ongoing.

Maltodextrin's primary functions include acting as a thickener, filler, and preservative. It improves texture, adds volume, and extends the shelf life of many processed foods.

Some studies suggest that maltodextrin might negatively alter the balance of gut bacteria, potentially increasing susceptibility to certain inflammatory conditions, though more human-specific research is needed.