What Category is Maltodextrin in? A Comprehensive Guide

November 30, 2025 •

2 min read

Maltodextrin is a highly versatile carbohydrate derived from starch, but its exact classification can be confusing. This partially hydrolyzed polysaccharide is a common food additive and energy source found in a wide variety of products, from sports drinks to packaged snacks. Understanding its category involves looking at its chemical structure, production process, and functional properties.

Quick Summary

Maltodextrin is a carbohydrate, specifically a polysaccharide made from starches, that serves as a food additive with a variety of functional properties. It is often used as a thickener, filler, stabilizer, and fast-acting energy source in sports nutrition, though its specific form can influence its function.

Key Points

Carbohydrate Classification: Maltodextrin is a carbohydrate, more specifically an oligosaccharide and polysaccharide, made of short-to-medium length glucose chains.
Functional Food Additive: Its primary use is as a food additive, acting as a bulking agent, thickener, stabilizer, and carrier for flavors.
Dextrose Equivalent (DE): The DE value (always under 20) defines its properties, with lower DE meaning longer glucose chains and less sweetness.
Digestible vs. Resistant Forms: Two main types exist: a digestible form for quick energy and a resistant form that acts as a dietary fiber.
High Glycemic Index: Digestible maltodextrin has a high glycemic index, causing a rapid increase in blood sugar levels.
Diverse Starch Sources: Maltodextrin can be derived from various starches, including corn, wheat, rice, and potato.
Use in Sports Nutrition: It is a popular, fast-acting energy source for athletes in sports drinks and energy gels.
Ingredient Labeling: It is listed on food labels as maltodextrin and is included in the total carbohydrate count, but not the 'sugars' count.

Maltodextrin's Place in the Carbohydrate Family

Maltodextrin is a carbohydrate, more specifically an oligosaccharide or polysaccharide. It consists of relatively short chains of D-glucose units, created through the partial hydrolysis of starch from sources like corn, rice, potato, or wheat. This process results in shorter chains than found in starch but longer than simple sugars.

The Dextrose Equivalent (DE) and Its Impact

The Dextrose Equivalent (DE) value is a key characteristic of maltodextrin. This value, always less than 20 for maltodextrin, indicates the percentage of reducing sugars relative to dextrose. The DE affects properties such as sweetness, solubility, and viscosity; lower DE values correspond to longer glucose chains and less sweetness.

Maltodextrin's Function as a Food Additive

Maltodextrin is widely used as a functional food additive due to its neutral taste and solubility. It serves multiple purposes:

Bulking Agent: Adds volume without excessive sweetness.
Thickener: Used for gelling and binding in various food products.
Stabilizer: Improves consistency and prevents ingredient separation.
Emulsifier: Helps mix ingredients like fats and water.
Carrier: Acts as a base for flavors, spices, and sweeteners.

The Two Main Types: Digestible vs. Resistant

Maltodextrin comes in two primary forms with different properties.


Feature	Digestible Maltodextrin	Resistant Maltodextrin
Digestion	Rapidly digested into glucose.	Resists digestion in the small intestine.
Energy	Provides 4 calories per gram; a fast energy source.	Provides fewer calories; functions as a dietary fiber.
Glycemic Index	High, often over 100, leading to a quick spike in blood sugar.	Low, with minimal effect on blood glucose levels.
Application	Sports drinks, energy gels, processed foods.	Foods and supplements for digestive health, fiber enrichment.
Effect on Gut	Can affect gut bacteria balance in high doses.	Fermented by gut microbiota, promoting beneficial bacteria.

What are the main sources of maltodextrin?

Maltodextrin can be produced from various starches. Common sources include:

Corn: Most frequent source in the US.
Wheat: Common in Europe, with gluten typically removed during processing.
Rice: Another widely used source.
Potato: Utilized for specific types.
Tapioca: A less common source.

Conclusion: Maltodextrin's Multifaceted Identity

Maltodextrin is primarily categorized as a carbohydrate, specifically a polysaccharide and oligosaccharide, derived from starch. Its properties are influenced by its DE value and whether it is a digestible or resistant form. Functionally, it is a versatile food additive used for bulking, thickening, stabilizing, and as an energy source, particularly in sports nutrition. While generally recognized as safe by the FDA, its high glycemic index means consumption requires awareness, especially for those managing blood sugar. More details on food additives can be found on the FDA's official website.

Frequently Asked Questions

Maltodextrin is a polysaccharide made of glucose chains and is technically not a simple sugar, though it is derived from starch. While it is not as sweet as sucrose, it has a high glycemic index and is metabolized quickly like sugar, raising blood glucose levels.

Maltodextrin is defined as having a Dextrose Equivalent (DE) of less than 20. The DE value indicates the degree of hydrolysis, with a lower DE meaning longer glucose chains and a higher DE indicating shorter chains.

Yes, the U.S. Food and Drug Administration (FDA) lists maltodextrin as a Generally Recognized as Safe (GRAS) food additive. However, individuals with health concerns like diabetes should monitor their intake due to its high glycemic index.

Most maltodextrin is gluten-free, even when derived from wheat, because the gluten protein is removed during processing. However, those with severe gluten sensitivity should verify the source with the manufacturer.

It is widely used as a thickener, filler, stabilizer, and energy source in a variety of products, including sports drinks, baby food, sauces, salad dressings, and processed snacks.

Digestible maltodextrin is a rapid-digesting carbohydrate, while resistant maltodextrin is a type of soluble dietary fiber that is not broken down by the body and is fermented by gut bacteria.

Maltodextrin is a fast-digesting carbohydrate with no significant nutritional value beyond its calories, making it a source of 'empty calories'. Its health implications depend on the overall diet and individual health status, particularly concerning blood sugar levels.

Due to its rapid digestion and high glycemic index, maltodextrin is an effective ingredient for quickly replenishing energy and glycogen stores, which is beneficial for athletes during prolonged exercise.