Maltodextrins are a polymer of glucose prepared as a white powder or concentrated solution by partial hydrolysis of primarily corn or potato starch. Other botanical sources including wheat, rice, tapioca, sago palm, barley, sorghum, and even bananas can also be used as raw materials.
Maltodextrins are practically nonsweet (2–4% sweetness of table sugar) but are highly water-soluble. By definition, maltodextrins have a DE equal to or lower than 20, but higher than 3. Glucose syrups have DE values higher than 20. The DE — among other factors including the protein content and ratio of amylose to amylopectin — largely determines the physiochemical and functional properties of maltodextrins.
Maltodextrins have numerous applications in the food and beverage, dietary supplement, and pharmaceutical industry.
They are used in:
- Confectionery to prevent crystallization in high-boiling sweets, and contribute creaminess in caramels and chewiness in chewing gums
- Dairy desserts to balance flavor, control body, and contribute to texture
- Bakery products to regulate sweetness and color formation and contribute creaminess
- Sauces and dressings to contribute to viscosity
- Breakfast cereals to contribute to a crispier texture and enhance appearance
- Diet products as a fat substitute to lower calorie content without sacrificing mouthfeel, and act as a binder for artificial sweeteners
- Frozen products to inhibit ice formation and increase freezing temperature
- Fruit and vegetable concentrates to create powdered forms
- Pharmaceutical industry for drug encapsulation and to act as a carrier for drug delivery
Maltodextrins are easily digestible and can enhance exercise performance or improve health outcomes when consumed pre-surgery.
When made from corn, potato, or rice, maltodextrins are generally recognized as safe by the United States Food and Drug Administration (FDA). However, the safety and healthfulness of maltodextrins have recently been called into question. A 2022 preclinical study found that maltodextrin supplementation impaired the intestinal mucus barrier of the gut in mice, triggering inflammation.1 This study, along with other animal studies, promoted researchers to conduct a systematic review on the effects of maltodextrin on gut health in humans when consumed as a placebo to study the effects of other treatments and interventions.2 Of the randomized controlled trials analyzed, the authors found that the majority reported adverse changes in the gut microbiota and other health markers. However, this study had several weaknesses and further study is necessary before any definitive conclusions can be made about the safety of maltodextrin and its potential implications on gut health.
Still, increased awareness among health-conscious consumers about these concerns could lead them to avoid maltodextrin-containing products. This may encourage manufacturers to reformulate their product or be an opportunity for others to promote their product as maltodextrin-free should future research suggest maltodextrin may be harmful to gut health. Conversely, resistant maltodextrin has not been associated with the same health implications and may improve risk factors for metabolic syndrome.3
In either case, maltodextrin continues to be widely used among food manufacturers for its useful characteristics and applications in the food, supplement, and pharmaceutical industries, with over 60% of packaged foods estimated to contain it as an additive.2
References
- Zangara MT, Onti AK, Miller ND, et al. Maltodextrin consumption impairs the intestinal mucus barrier and accelerates colitis through direct actions on the epithelium. Front Immunol. March 14, 2022;13:841188.
- Almutairi R, Basson AR, Wearsh P, Cominelli F, Rodriguez-Palacios A. Validity of food additive maltodextrin as placebo and effects on human gut physiology: systematic review of placebo-controlled clinical trials. Eur J Nutr. September 2022;61(6):2853-2871.
- Hashizume C, Kishimoto Y, Kanahori S, Yamamoto T, Okuma K, Yamamoto K. Improvement effect of resistant maltodextrin in humans with metabolic syndrome by continuous administration. J Nutr Sci Vitaminol (Tokyo). 2012;58(6):423-30.
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