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Maltodextrin cas number 9050-36-6 is a polysaccharide (many carbohydrates joined together in a molecular chain) that is used as a food additive. The appearance is white or slightly yellowish amorphous powder, without visible impurities, has a special smell, and the taste is not sweet or slightly sweet. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.
Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is common to use wheat. In the European Union, wheat-derived maltodextrin is exempt from labelling, as set out in Annex II of EC Directive No 1169/2011. In the United States, however, it is not exempt from allergen declaration per the Food Allergen Labeling and Consumer Protection Act, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable Food and Drug Administration policy.
Maltodextrin food grade is used to improve the mouthfeel of food and beverage products. It is also used in some snacks such as potato chips and jerky. It is used in "light" peanut butter to reduce the fat content but keep the texture. Maltodextrin is also sometimes taken as a dietary supplement by athletes in powder form, gel packets, or energy drinks.
Maltodextrin is used as an inexpensive additive to thicken food products such as infant formula. It is also used as a filler in sugar substitutes and other products. Maltodextrin has a glycemic index ranging from 85 to 105.
In animal studies, there is evidence to suggest that maltodextrin may exacerbate intestinal inflammation.
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