What is maltodextrin and how is it made?
Maltodextrin is a white, flavorless, water-soluble powder used as a food additive. It is a polysaccharide, meaning it is a type of carbohydrate made from multiple glucose units linked together in short chains, falling structurally between complex starches and simple sugars like dextrose.
The Production Process
The manufacturing process for maltodextrin, known as hydrolysis, starts with starch, most commonly sourced from corn, but also from rice, potatoes, or wheat.
- Step 1: Cooking: The starch is cooked to gelatinize it, making it more susceptible to breakdown.
- Step 2: Hydrolysis: Acids and/or enzymes, such as heat-stable alpha-amylase, are added to the cooked starch slurry to break it down partially into shorter glucose chains.
- Step 3: Purification and Drying: The mixture is purified, and the resulting liquid is typically spray-dried to produce the fine, powdered form of maltodextrin.
The Dextrose Equivalent (DE)
Maltodextrins are classified by their dextrose equivalent (DE), which measures the degree of hydrolysis and the percentage of reducing sugars present. A lower DE value indicates longer glucose chains, higher molecular weight, and slower digestion, while a higher DE signifies shorter chains, lower molecular weight, and faster digestion. By definition, maltodextrin has a DE value below 20.
The many roles of maltodextrin in food
Food manufacturers rely on maltodextrin for a variety of functional properties, making it an extremely versatile and cost-effective additive.
- Thickening and Bulking: It adds volume and improves the texture and mouthfeel of many products, including sauces, dressings, and baked goods.
- Stabilizing and Extending Shelf Life: Maltodextrin helps stabilize emulsions, preventing separation in products like mayonnaise, and controls sugar crystallization in confections.
- A Fat Replacer: In low-fat or non-fat dairy products and other foods, it can mimic the smooth, creamy texture of fat.
- A Carrier for Flavors and Ingredients: Its neutral taste allows it to serve as a carrier for flavors, spices, and vitamins in powdered form.
- Energy Source: As an easily digestible carbohydrate, it provides a quick source of energy in sports drinks, energy bars, and supplements.
Health and nutritional considerations
While approved as generally safe (GRAS) by the FDA, a diet high in maltodextrin raises several health concerns for the average consumer.
High Glycemic Index (GI)
Perhaps the most significant nutritional concern is maltodextrin's very high glycemic index (GI), which can range from 85 to 135. A higher GI means it causes a rapid and dramatic spike in blood sugar levels, even more so than table sugar. For individuals with diabetes or insulin resistance, this can be particularly dangerous, and for anyone, it can contribute to cravings and weight gain over time.
Gut Microbiome Impact
Emerging research suggests that maltodextrin may negatively impact the balance of gut bacteria. Some studies indicate it can suppress the growth of beneficial probiotics while promoting the growth of harmful bacteria, potentially contributing to inflammatory bowel diseases like Crohn's disease.
Lack of Nutritional Value
Being a highly processed carbohydrate, maltodextrin offers no nutritional benefits beyond calories and energy. It is stripped of all fiber, vitamins, and minerals during production, making it an empty calorie source.
Weight Gain
The combination of high calories and lack of nutritional substance can contribute to weight gain, especially when consuming a high volume of processed foods containing this additive.
Maltodextrin vs. other carbohydrates
| Feature | Maltodextrin | Dextrose (Glucose) | Whole Food Starches (e.g., potato) |
|---|---|---|---|
| Source | Starch (corn, potato, rice, wheat) | Starch (corn, etc.) | Plants (tubers, grains) |
| Processing | Partial hydrolysis | Full hydrolysis | Minimal or no processing |
| Sweetness | Mild or bland | Moderately sweet | Not sweet |
| Glycemic Index | Very high (85-135) | High (100, reference) | Low to moderate |
| Nutritional Value | No fiber, vitamins, or minerals | No fiber, vitamins, or minerals | High in fiber, vitamins, and minerals |
| Energy Release | Rapid | Very rapid | Slow and sustained |
How to identify maltodextrin and healthier alternatives
To manage your intake, it's essential to become a vigilant label reader. Look for the terms 'maltodextrin', 'maltodextrin solids', or similar ingredients on packaging.
Common Foods Containing Maltodextrin
- Sweeteners: Many sugar substitutes, like Splenda, use maltodextrin as a bulking agent.
- Snacks: Chips and flavored crackers often use it to carry and adhere flavors.
- Beverages: It's a common ingredient in sports drinks, powdered juices, and infant formula.
- Sauces and Dressings: It thickens many pre-packaged sauces and salad dressings.
- Baked Goods: Used to improve texture and volume.
- Frozen Meals: Added as a filler and stabilizer.
Healthier Alternatives
For thickening and bulking in homemade recipes, consider less-processed alternatives:
- Arrowroot or Tapioca Starch: Natural starches that can be used for thickening sauces and gravies.
- Guar Gum or Pectin: Used for thickening and stabilizing, with added fiber benefits.
- Whole Foods: Use pureed fruits or vegetables to naturally thicken sauces and add bulk, along with a boost of nutrients and fiber.
Conclusion
Maltodextrin's ubiquity in processed food highlights the importance of understanding what you're consuming. While it serves many technical purposes for manufacturers, its nutritional profile—high GI, lack of nutrients, and potential impact on gut health—makes it a questionable ingredient for health-conscious consumers. For most people, reducing intake by opting for whole, unprocessed foods and seeking natural alternatives for thickening and sweetening is a beneficial nutritional strategy. By paying attention to ingredient lists, you can navigate the modern food landscape more mindfully and protect your overall well-being. For more information on food additives, you can consult resources like the Center for Science in the Public Interest.
