Exploring the Two Types of Maltodextrin: Digestible vs. Resistant

November 2, 2025 •

2 min read

Over 75% of processed foods in North America contain maltodextrin. Understanding the two types of maltodextrin, digestible and resistant, is crucial for making informed dietary choices and appreciating their distinct functional roles in both nutrition and food manufacturing.

Quick Summary

The two primary classifications of maltodextrin are based on their digestive properties: one is a rapidly metabolized carbohydrate for energy, while the other acts as a fermentable dietary fiber.

Key Points

Digestible vs. Resistant: The two core types of maltodextrin differ based on whether they are broken down by human digestive enzymes or pass through as fiber.
Rapid Energy: Digestible maltodextrin is a fast-digesting carbohydrate with a high glycemic index, providing a quick source of energy.
Dietary Fiber: Digestion-resistant maltodextrin is a soluble fiber that supports gut health as a prebiotic, with very low caloric content.
DE Value: The Dextrose Equivalent (DE) value measures the extent of starch breakdown and determines properties like sweetness and viscosity in digestible maltodextrin.
Labeling Matters: Maltodextrin can appear in processed foods and supplements, but its type dictates its impact on blood sugar, calories, and digestion.
Balanced Consumption: While beneficial for athletes in specific contexts, high intake of digestible maltodextrin can be a concern for managing blood sugar levels.

The Two Fundamental Types of Maltodextrin

Maltodextrin is a common food additive produced from the partial hydrolysis of starches from sources like corn, potato, rice, or wheat. The extent of this hydrolysis, measured by the Dextrose Equivalent (DE), determines its properties, leading to two fundamental types. These types, digestible and resistant, have vastly different effects on the human body, from providing quick energy to promoting gut health.

Digestible Maltodextrin: A Rapid Energy Source

Digestible maltodextrin is a highly processed carbohydrate easily broken down by the body into glucose for quick energy. It is characterized by a high Glycemic Index (GI), causing a rapid blood sugar increase. Despite its high GI, it has minimal sweetness, dissolves well in water, and acts as a bulking agent in foods.

Digestion-Resistant Maltodextrin: A Soluble Fiber

Digestion-resistant maltodextrin is a modified starch designed to resist breakdown in the small intestine. It functions as a low-calorie soluble and fermentable dietary fiber, supporting gut health by acting as a prebiotic and potentially aiding in bowel regularity. This type is bland and stable, making it easy to add to various food and beverage products.

The Role of Dextrose Equivalent (DE)

The Dextrose Equivalent (DE) value is important for digestible maltodextrin, indicating the percentage of reducing sugars compared to dextrose. A lower DE signifies longer glucose chains, less sweetness, and higher viscosity, useful for thickening. A higher DE means shorter chains, more sweetness, higher solubility, and lower viscosity, often used for quick energy delivery. Standard maltodextrins have a DE between 3 and 20.

Comparing Digestible and Resistant Maltodextrin


Feature	Digestible Maltodextrin	Digestion-Resistant Maltodextrin
Digestion	Rapidly digested into glucose.	Resists digestion; passes to large intestine.
Energy	Provides 4 calories per gram; quick energy source.	Provides very few calories.
Glycemic Index	High (GI ~105-110), significant blood sugar spike.	Low, minimal impact on blood glucose.
Nutritional Profile	Simple carbohydrate.	Soluble dietary fiber, prebiotic.
Effects on Gut	Can potentially disrupt gut bacteria.	Supports intestinal health via fermentation.
Taste	Neutral or slightly sweet.	Bland, odorless, colorless.
Common Uses	Sports drinks, thickener, bulking agent.	Soluble fiber additive, low-calorie filler, prebiotic.

Health Implications and Dietary Considerations

The two types of maltodextrin have different health impacts. Digestible maltodextrin can be useful for athletes but should be limited by individuals with diabetes due to its high GI. Resistant maltodextrin supports digestive health as a fiber, though consuming too much can cause discomfort like gas and bloating. Research from 2015 indicates a potential link between maltodextrin consumption and changes in gut bacteria, possibly reducing beneficial types and increasing harmful ones. Consumers should be aware that the label 'maltodextrin' doesn't specify the type and its associated effects on blood sugar, calories, and digestion..

Conclusion

Digestible and digestion-resistant maltodextrin are two distinct substances with opposite effects on the body. Digestible maltodextrin is a rapid carbohydrate source, while the resistant type functions as a beneficial dietary fiber and prebiotic. Understanding the DE value and recognizing these differences is essential for making informed food choices aligned with health and nutritional goals.

Frequently Asked Questions

The main difference is their digestibility. One type is rapidly broken down and absorbed for energy, while the other is resistant to digestion and functions as a soluble fiber.

Digestible maltodextrin is commonly used in sports drinks and recovery supplements because it provides a quick and easily absorbable source of carbohydrate energy for athletes.

Digestion-resistant maltodextrin functions as a soluble dietary fiber and prebiotic. It is manufactured from starch but is chemically modified to resist digestion, unlike traditional fibers.

The Dextrose Equivalent (DE) measures the degree of starch hydrolysis. A lower DE means longer glucose chains, less sweetness, and higher viscosity, while a higher DE means shorter chains, more sweetness, and higher solubility.

Digestible maltodextrin has a high glycemic index and can cause a rapid blood sugar spike, so people with diabetes should be cautious with their intake. Resistant maltodextrin has a lower impact on blood sugar.

Consuming digestible maltodextrin can cause rapid blood sugar spikes. Consumption of the resistant variety can lead to gas, bloating, and abdominal discomfort due to fermentation in the colon, especially in large quantities.

Maltodextrin, particularly the digestible type, is metabolized rapidly and can elevate blood sugar faster than table sugar, but it is classified as a carbohydrate, not a sugar, on nutrition labels. This can mislead consumers who are limiting sugar intake.