Ingredient
Why Corn Maltodextrin is Bad for You
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Corn maltodextrin is a white powdery substance derived from corn starch through a process called hydrolysis. It's a complex carbohydrate that is easily digestible and has a neutral or slightly sweet taste.
Why it’s in your food
The manufacturer’s reason.
It functions as a thickener, filler, or emulsifier, improving texture, preventing crystallization, and extending shelf life in various food products.
Community scan data
How it shows up in the wild.
Found in 1 productwe’ve analyzed.
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Rated Clean
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Caution
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Where to find it
Products containing Corn Maltodextrin.
1 product in our database.
FAQ
Frequently asked questions.
What is the hydrolysis process used to make corn maltodextrin?▾
Hydrolysis is a chemical process where water is used to break down larger molecules into smaller ones. In this case, enzymes or acids are used to break down the long chains of glucose in corn starch into shorter chains, forming maltodextrin.
Is corn maltodextrin considered a sugar?▾
While it's a carbohydrate made of glucose units, it's technically not classified as a simple sugar like sucrose or fructose. However, it's rapidly digested and absorbed by the body in a way similar to sugar.
Would a traditional Italian grandmother recognize or use corn maltodextrin?▾
No, Nonna would not recognize corn maltodextrin. It's an industrially produced ingredient primarily used in modern food manufacturing, not something found in a traditional home kitchen.
Check your own pantry.
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