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What is Maltodextrin?
Maltodextrin is a type of carbohydrate that is formed from intense processing. It is derived from rice, corn, wheat or potato starch. It is used as a moisture conditioner, a stabilizer, carrier, and a bulking agent in a wide range of processed foods such a s snacks, sauces and beverages. As a supplement, it is used to provide energy and help assist with muscle mass and weight gain.
What are the other names this ingredient is also known as?
Maltodextrin is often simply labelled as such in ingredient lists. However, it might also be listed under specific names depending on its source, such as corn maltodextrin, rice maltodextrin, potato maltodextrin, or wheat maltodextrin. Always check product labels for accurate information regarding the source of this ingredient.
What products is it used in ?
It is used in baked goods, frozen products, meat substitutes, energy drinks, ice cream, and salad dressings. It is used as a substitute for sugar and sweeteners.
What is the source of this ingredient?
Maltodextrin is a carbohydrate derived from starch, and it can be produced using both natural and synthetic processes. In some cases, it is extracted from natural sources like corn, rice, or potatoes. However, the commercial production of maltodextrin can also involve enzymatic or chemical processes, making it synthetic in those instances. Maltodextrin is usually considered vegan and vegetarian. It is a carbohydrate commonly derived from corn, rice, potato, or wheat. Whole wheat-derived version of this ingredient could pose an issue for those with gluten sensitivity; it’s essential to check product labels or contact the manufacturer to confirm the source and potential presence of any non-plant-based additives.
Is this ingredient bad for me?
A diet high in maltodextrin can potentially increase risk of developing T2 Diabetes, high cholesterol and weight gain. Studies have also associated high consumption of this particular ingredient with lower healthy gut bacteria as it suppressed probiotics and feeds bad gut bacteria.
What should I do?
Avoid when possible.
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