What are the Other Names for Maltodextrin in Food? A Guide to Unmasking Hidden Ingredients

December 8, 2025 •

3 min read

Maltodextrin is a food additive used to thicken, fill, and preserve a wide range of processed foods, but it often goes by other names. Approximately 60% of grocery store packaged products contain this processed starch, yet consumers often miss it on ingredient lists due to its various disguises. Understanding what are the other names for maltodextrin in food is vital for making informed dietary choices.

Quick Summary

This guide reveals the common aliases of maltodextrin on food labels, such as corn syrup solids and modified starch, to help identify hidden ingredients in processed foods.

Key Points

Corn-Based Aliases: Look for 'corn syrup solids', 'cornstarch', and 'modified corn starch' as common maltodextrin alternatives.
Generic Labels: Be aware of broader terms like 'dextrin', 'glucose polymer', and 'modified food starch', which can also indicate maltodextrin.
Source-Specific Names: Maltodextrin can be labeled according to its source, such as 'tapioca starch' or 'rice starch'.
Ubiquitous Additive: This ingredient is found in many common products, including processed snacks, sauces, salad dressings, and instant beverages.
High Glycemic Index: Maltodextrin causes rapid blood sugar spikes, which is a key concern for those managing glucose levels.
Read Labels Diligently: Since maltodextrin has many aliases, careful reading of ingredient lists is the most effective strategy for managing intake.

Unveiling the Many Aliases of Maltodextrin

Maltodextrin is a white, flavorless powder derived from starch, most commonly corn, but also rice, potatoes, or wheat. Its versatility as a thickener, filler, stabilizer, and preservative makes it a manufacturer's favorite. However, the same ingredient can appear under a variety of names on product labels, often making it difficult for consumers to track their intake. Consumers need to be particularly vigilant for several key aliases, many of which can be more ambiguous than the term "maltodextrin" itself.

Corn-Based Aliases

Since corn is the most common source, many of maltodextrin's other names are corn-related. These include:

Corn Syrup Solids: A concentrated, dried version of corn syrup.
Cornstarch: A common thickener that can be a more direct reference to the ingredient's origin.
Modified Corn Starch: Indicates that the cornstarch has been chemically altered to enhance its thickening properties.

Broader and Less Obvious Names

Beyond corn-specific labels, maltodextrin can be listed under more generic or technical names that don't immediately suggest its presence. These are particularly easy to overlook for those not well-versed in food science terminology.

Dextrin: A broader term for carbohydrates produced by the hydrolysis of starch. While related, it's not always identical to maltodextrin, but often overlaps.
Glucose Polymer: A technical term that describes the structure of maltodextrin, which is a polymer of glucose units.
Hydrolyzed Cereal Solids: A general term indicating the product is made from hydrolyzed starches.
Modified Food Starch: A very generic term that can cover maltodextrin sourced from various starches.

Other Source-Specific Labels

Depending on the plant source, maltodextrin might be identified by that source's name. This is particularly important for individuals with specific sensitivities or allergies.

Modified Tapioca Starch: Indicates it's derived from cassava root.
Modified Rice Starch: Refers to a derivative from rice.
Modified Wheat Starch: Used for a version derived from wheat. While the processing removes gluten, those with extreme sensitivities may still wish to avoid it and must check for 'wheat' labeling.
Potato Maltodextrin: Plainly identifies the potato as the source.

Common Products Containing Maltodextrin

To effectively avoid or limit maltodextrin, it's essential to know which product categories frequently contain it. Here is a list of common foods and beverages where you might find it:

Packaged snacks: Chips, crackers, and flavored nuts.
Sauces and dressings: Salad dressings, gravies, and marinades.
Sweeteners: Artificial sweeteners often use it as a bulking agent.
Baked goods: Commercial muffins, breads, and cookies.
Beverages: Powdered drink mixes, sports drinks, and instant coffees.
Canned and instant foods: Instant soups, instant noodles, and canned fruits.
Dairy and non-dairy products: Yogurts and creamers.

Maltodextrin vs. Common Alternatives: A Comparison


Feature	Maltodextrin	Tapioca Starch	Arrowroot Powder	Guar Gum	Stevia/Erythritol	Whole Fruit Puree
Function	Thickener, filler, stabilizer, preservative	Thickener, stabilizer	Thickener, stabilizer, easily digestible	Thickener, fiber source, digestive health aid	Sweetener, bulking agent	Natural sweetener, fiber source
Glycemic Index	Very High (105-136)	Lower than maltodextrin	Low	Very Low	Low (Erythritol) to Zero (Stevia)	Variable, generally lower than maltodextrin
Processing	Highly processed from starches	Processed from cassava root	Natural starch from arrowroot plant	Fiber from guar beans	Natural/processed	Minimal processing
Effect on Blood Sugar	Rapid spike	Moderate impact	Mild impact	Minimal impact	Low to no impact	Moderate, with fiber benefits
Best For	Processed foods requiring stability	Gluten-free thickener	Sauces, gravies	Gluten-free baking, thickening	Sweetening beverages, baked goods	All-natural sweetening and moisture

Conclusion: The Importance of Reading Labels

Because maltodextrin can masquerade under several different names, simply avoiding the term "maltodextrin" on an ingredient list is not enough to eliminate it from your diet. For those managing blood sugar, gut health, or simply aiming for less processed food, diligent label-reading is essential. Learning to recognize terms like corn syrup solids, modified food starch, and glucose polymer empowers you to make more deliberate dietary decisions. The FDA considers maltodextrin "Generally Recognized as Safe" (GRAS), but its high glycemic index and potential link to gut issues make awareness crucial for many consumers. You can take control of your diet by understanding these common hidden ingredients.

For more technical insights on digestible maltodextrins and regulatory aspects, an authoritative resource can be the National Institutes of Health.

Frequently Asked Questions

Maltodextrin is used as a thickening agent, a filler, a stabilizer, and a preservative to improve the texture, bulk, and shelf life of many processed foods.

Yes, depending on the source, it can be labeled as 'modified corn starch,' 'modified rice starch,' 'modified tapioca starch,' or 'modified wheat starch'.

While not a direct alias, it can be listed under general terms like 'modified food starch' or 'hydrolyzed cereal solids,' making it easy to overlook.

For some, yes. Maltodextrin has a higher glycemic index than table sugar, meaning it can cause a more significant and rapid spike in blood sugar levels.

Alternatives include tapioca starch, arrowroot powder, cornstarch, and guar gum.

Maltodextrin is gluten-free, even when made from wheat, because the manufacturing process strips out the gluten. However, some with extreme sensitivities may still check for explicit 'wheat' labeling.

You can find it in a wide range of processed foods, such as snacks, salad dressings, instant soups, sports drinks, and artificial sweeteners.