Maltodextrin | whatsinit

About

What it is and where it shows up.

Maltodextrin is a mildly sweet, highly digestible polysaccharide produced industrially by enzymatic or acid hydrolysis of starch (corn, wheat, potato, or tapioca), yielding D-glucose units linked primarily by alpha-1,4 bonds with a dextrose equivalent (DE) between 3 and 20. It is widely used in processed foods and beverages as a bulking agent, carrier, thickener, encapsulating agent, and spray-drying aid.

Safety summary

The regulatory and scientific consensus.

Maltodextrin is broadly regarded as safe for healthy adults — it is GRAS in the US and approved globally with no established ADI limit — because no adverse effects have been identified at typical dietary exposure levels. However, it carries a very high glycemic index (GI 85–136, exceeding that of table sugar), which can cause rapid postprandial blood glucose spikes, posing a meaningful concern for people with diabetes or insulin resistance. Emerging evidence also suggests that maltodextrin may adversely alter gut microbiome composition, potentially promoting growth of opportunistic or pathogenic bacteria in susceptible individuals.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Permitted as a food ingredient and carrier/diluent under Regulation (EC) No 1333/2008; no E number is assigned as maltodextrin is not classified as a food additive per se; carbohydrate-related health claims (brain function, muscle function) applicable under Commission Regulation (EU) 1018/2013source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011; a resistant variant (Fibrosol/resistant maltodextrin) was additionally approved under FSS (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017, approval No. 13/Std/PA/FSSAI/2019source
FDA (Food and Drug Administration) (United States)	Approved	Listed as GRAS under 21 CFR 184.1444; approved as a direct food ingredient with no specified maximum use level; must be used at levels no higher than necessary to achieve the intended technological effectsource

Who should approach with care

Whose guidance would steer them away.

Diabetes — Maltodextrin has a glycemic index of 85–136, higher than table sugar, causing rapid postprandial blood glucose spikes that are difficult for people with type 1 or type 2 diabetes to manage safely.

Gluten Intolerance — When derived from wheat, maltodextrin may carry residual wheat protein; while extensive hydrolysis typically reduces gluten to trace levels, individuals with celiac disease should verify the botanical source on labeling, as FALCPA requires disclosure of wheat-derived maltodextrin.

Ibs — Evidence suggests maltodextrin can alter gut microbiome composition and promote the growth of opportunistic bacteria, which may exacerbate symptoms in individuals with irritable bowel syndrome.

Ibd — Research indicates that maltodextrin may promote gut mucosal inflammation and facilitate colonization by pathogenic bacteria (e.g., adherent-invasive E. coli), potentially worsening Crohn's disease or ulcerative colitis.

Infants — Maltodextrin is used as a carbohydrate source in some infant formulas; due to its high glycemic index and potential effects on a developing gut microbiome, use in infants with metabolic or gastrointestinal conditions should be supervised by a physician.

Research citations

The sources behind this verdict.

1FDA. Substances Added to Food (formerly EAFUS): Maltodextrin. hfpappexternal.fda.gov
2EFSA. Peer review of the pesticide risk assessment of the active substance maltodextrin (2025), 2025. efsa.europa.eu
3FSSAI. List of product(s)/ingredient(s) applications Approved under Food Safety and Standards (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017 — as on 1st August 2023, 2023. fssai.gov.in
4PubMed. Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins, 2016. pmc.ncbi.nlm.nih.gov
5EFSA. Scientific Opinion on the substantiation of health claims related to resistant maltodextrin and reduction of post-prandial glycaemic responses (ID 796), maintenance of normal blood LDL-cholesterol concentrations (ID 2927), maintenance of normal (fasting) blood concentrations of triglycerides (ID 2927) and changes in bowel function (ID 797) pursuant to Article 13(1) of Regulation (EC) No 1924/2006, 2011. efsa.europa.eu

Independently researched5 citations