Maltodextrin – Properties, Applications, and Potential Health Implications

In food processing, maltodextrin is one of the so-called starch hydrolysates, which are substances added to food that have different functions to improve the quality, consistency and appearance of food products. It is a white powder that combines with water to form an adhesive structure. From a chemical point of view, it is a polysaccharide, a polyunsaturated sugar compound composed of single sugar molecules.

Maltodextrin is not considered to be a substance that is consumed in excess by healthy people and can be dangerous or hazardous to health. Excluding it can be a big challenge because unfortunately it is added to many food products because it has different technological functions. Maltodexin is a highly processed product, so it is not nutrient-dense. It only supplies carbohydrates and a small amount of sodium. It is very easily absorbed by the body, which is both a disadvantage and an advantage.

Maltodextrin has a wide range of technological applications. It is unfortunately not a good carrier of flavouring substances, but it also helps to enhance the added substances corresponding to the aromatic and flavour characteristics, thereby increasing the attractiveness of the final product. Maltodexttrin is a good additive because after water is combined, it increases its volume, which makes the finished product larger. Unfortunately, it is not an advantage to the consumer because the product is also artificially increased in flavour and is based on the raw material.

Maltodextrin can be found in the following food products: infant and infant food; spices, instant soups, powdered sauces; sweets, sweeteners, caramel, cakes and confectionery; sports products: beverages and carbohydrate and protein-based nutrients; medicines and dietary supplements; pasta; ice cream, ice cream; margarines; food sauces: ketchup, chrysanthemums, mustard, mayonnaise.