Maltodextrin
Scientific Name
Partially hydrolyzed starch
Also Known As
Benefits
- Rapid carbohydrate energy source
- Enhances palatability of supplements
- Improves texture and mouthfeel
- Functions as a binding agent in tablets
- Extends shelf life in some formulations
- Easily digestible energy source
Common Forms
Safety Notes
Generally recognized as safe (GRAS) by the FDA when used in appropriate amounts. Contains high glycemic carbohydrates that can raise blood sugar rapidly, so those with diabetes or insulin resistance should use with caution. May cause digestive discomfort in some individuals. Often derived from corn or wheat, so those with allergies to these sources should verify the origin of the maltodextrin in their supplements.
Related Products
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Types of Maltodextrin
Maltodextrin derived from corn starch, the most common source in the supplement industry
Available Forms:
Maltodextrin derived from cassava (tapioca) root starch, often preferred for those with corn allergies
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Maltodextrin derived from rice starch, often chosen for its hypoallergenic properties and gentle digestion
Available Forms:
Maltodextrin derived from potato starch, valued for its neutral flavor and allergen-free status
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A specialized form of maltodextrin that resists digestion and functions similarly to dietary fiber