Maltodextrin

A highly processed polysaccharide derived from starch (typically corn, rice, potato, or wheat) that serves as a carbohydrate-based additive in supplements and food products, providing quick energy and functioning as a thickener, filler, and preservative
Carbohydrates Polysaccharides Research: Extensive

Scientific Name

Partially hydrolyzed starch

Also Known As

Maltodextrin Corn maltodextrin Rice maltodextrin Maltrin Dextrin

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

White powder Granules Liquid solution Spray-dried powder

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

No related products

Types of Maltodextrin

Corn Maltodextrin

Maltodextrin derived from corn starch, the most common source in the supplement industry

Carbohydrates Polysaccharides Research: Extensive
Available Forms:
Spray-Dried Corn Maltodextrin Granulated Corn Maltodextrin

Tapioca Maltodextrin

Maltodextrin derived from cassava (tapioca) root starch, often preferred for those with corn allergies

Carbohydrates Polysaccharides Research: Moderate
Available Forms:
Tapioca Maltodextrin Powder Low-DE Tapioca Maltodextrin

Rice Maltodextrin

Maltodextrin derived from rice starch, often chosen for its hypoallergenic properties and gentle digestion

Carbohydrates Polysaccharides Research: Moderate
Available Forms:
Standard Rice Maltodextrin Organic Rice Maltodextrin

Potato Maltodextrin

Maltodextrin derived from potato starch, valued for its neutral flavor and allergen-free status

Carbohydrates Polysaccharides Research: Limited
Available Forms:
High-DE Potato Maltodextrin Modified Potato Maltodextrin

Resistant Maltodextrin

A specialized form of maltodextrin that resists digestion and functions similarly to dietary fiber

Carbohydrates Polysaccharides Research: Moderate
Available Forms:
Fibersol® (Resistant Maltodextrin) Low-Viscosity Resistant Maltodextrin