What Is Maltodextrin?

Check out this answer from Consensus:

Maltodextrin is a versatile carbohydrate with numerous applications in the food industry and sports nutrition. Its functional properties make it an essential ingredient in various food products, while its impact on gut microbiota and metabolic responses highlights its potential health benefits. However, its effectiveness in enhancing exercise performance remains inconclusive, and further research is needed to fully understand its health implications.

Maltodextrin is a polysaccharide commonly used in the food industry as a food additive. It is produced from starch through partial hydrolysis, which involves breaking down the starch into smaller carbohydrate molecules using acids or enzymes. This versatile ingredient is known for its wide range of applications, from enhancing the texture and stability of food products to serving as a carbohydrate source in sports nutrition.

Production and Composition

Maltodextrin is derived from various starch sources, including corn, rice, potato, and wheat. The production process involves hydrolyzing starch with acids or enzymes, resulting in a white powder that is easily soluble in water. The degree of hydrolysis determines the dextrose equivalent (DE) of maltodextrin, which affects its sweetness and solubility. Typically, maltodextrin has a DE value ranging from 3 to 20, making it less sweet than glucose2.

Applications in Food Industry

Maltodextrin is widely used in the food industry due to its functional properties. It acts as a filler, thickener, and stabilizer in various food products. For instance, it is added to instant drinks to improve solubility, coat flavor components, and accelerate the drying process2. Additionally, maltodextrin is used in the production of powdered foods, such as strawberry powder, to enhance physical properties like flavor, aroma, texture, and color6.

Health and Nutritional Aspects

Maltodextrin is often included in sports nutrition products due to its role as a carbohydrate source. It is used in oral nutrition supplements (ONS) to provide energy and improve metabolic responses. Studies have shown that tapioca resistant maltodextrin (TRM) can decrease serum insulin levels and improve glycemic control without significant effects on fasting glucose, lipid profile, or body composition8. However, its effectiveness in enhancing exercise performance remains debatable. For example, mouth rinsing with maltodextrin solutions did not improve time trial endurance cycling performance in recreational athletes3.

Impact on Gut Microbiota

Resistant maltodextrin (RMD), a type of maltodextrin that resists digestion, has been studied for its effects on gut microbiota. RMD acts as a fermentable functional fiber, increasing fecal weight and promoting the growth of beneficial gut bacteria such as Fusicatenibacter saccharivorans, Akkermansia muciniphila, and Faecalibacterium prausnitzii1 4. These changes in gut microbiota composition may have potential health benefits, although further studies are needed to establish quantifiable health-related endpoints.

Safety and Tolerability

Maltodextrin is generally considered safe for consumption. In clinical trials, preoperative administration of maltodextrin was found to lower blood glucose levels and improve preoperative thirst scores in patients undergoing minimally invasive colorectal surgery, even among controlled diabetic patients5. Additionally, maltodextrin was well-tolerated in both acute and long-term studies, with no significant adverse effects reported8.