Maltodextrin is enzymatically processed starch that produces short chains of glucose molecules. Maltodextrin is not very sweet and used primarily as a thickener, bulking agent, and source of easily digested carbohydrate in sports supplements. It is used in modernist cuisine for its absorptive capacity and for producing powdered oils.
Maltodextrin contributes no nutritional value aside from glucose. It is common in granulated sugar substitutes, therefore these low- to no-calorie items may, in fact, contain what behaves as pure glucose in the body. See: Glucose.
Maltodextrin may be produced from a variety of starches, including wheat and corn. Though typically pure carbohydrate, individuals with Celiac disease and high sensitivity allergies should consult manufacturers before consuming.
Sauces, sweeteners, oatmeal, sugar, salad dressing, beverages, sports drinks, weight gain supplements, nutritional supplements, reduced-fat peanut butter, baked goods, chips, beer, sodas, breads, crackers, cheese products, ice cream, dressings, glazes, confectionery
Sugar and Sweetener Guide
Gluten Free Dietitian
Bob’s Red Mill