Maltodextrin

Other names: Malt sugar

Harm score: 2 (Derivatives of natural substances)

Maltodextrin is a polysaccharide formed from natural carbohydrates, which is also known as malt sugar. This substance is characterized by its great use in the food industry, especially for its excellent properties such as its bonito taste, its ability to bind water and its use as a filler or stabilizer in food. Although maltdextrin is colourless and virtually odourless, its sweet taste and easy digestibility make it an ideal ingredient for many food and beverage products.

Maltodextrin is widely used in the production of various types of canned foods, confectionery, sweet drinks, instant soups and sauces, dairy products, baked goods, pasta, baby food and even in cosmetic and pharmaceutical products. In sports nutrition, it is used for its ability to provide rapid energy. In addition, its low sugar content allows it to be used as a sugar substitute in low-calorie and diabetic foods. Maltodextrin is also often used as a stabilizer, thickener and filler in products such as ice cream, yogurt, salads and rolls. Its ability to absorb water allows manufacturers to reduce the fat content of some foods without compromising their taste and consistency.