Is maltodextrin good for you or bad for you?


Is maltodextrin good for you or bad for you

Is maltodextrin good for you or bad for you?

Maltodextrin is a food additive that mainly has the effects and effects of supplementing nutrition and promoting appetite. If added in moderation, there is generally no significant harm to the human body. But if added excessively, it may affect physical health to a certain extent. In daily life, it is important to maintain a balanced intake of nutrients and choose fresh fruits and vegetables as much as possible, which can help maintain good health.

Maltodextrin contains nutrients such as carbohydrates and sugars, mainly processed from starch. Eating it in moderation can help supplement nutrients for the human body. Commonly used as a filler and thickener in foods such as ice cream and beverages, it can also be added to milk powder to make the taste more rich, which helps to promote the baby's appetite to a certain extent. Moderate addition generally does not affect physical health.

It should be noted that if the amount of maltodextrin in milk powder is too high, it may affect the baby's absorption of other nutrients in the milk powder. If babies drink this type of milk powder for a long time, they may experience malnutrition, which can affect their growth and development. If adults and children consume products with added maltodextrin for a long time, it may also affect the absorption of other nutrients to a certain extent, which is not conducive to physical health.

Is maltodextrin similar to MSG?

No, it's not. Although both maltodextrin and monosodium glutamate can be used as flavor enhancers, they are different substances with different tastes and functions.

1、 The difference between maltodextrin and monosodium glutamate

Maltodextrin and monosodium glutamate are both flavor enhancers, but they are different substances. MSG is an amino acid salt, mainly composed of sodium glutamate. Maltodextrin is a sugar decomposition product, mainly composed of alpha maltodextrose (alpha MG). The molecular structure of the two is different, and their taste and function are also different.

2、 The characteristics of maltodextrin

1. Low sweetness: The sweetness of maltodextrin is only 1/100 of sucrose, far lower than other sweeteners such as sucrose, glucose, and sucralose.

2. Low calorie: Maltodextrin has a very low energy content, which is 1/4 of sucrose, far lower than other sweeteners and sugars.

3. Good stability: Maltodextrin can maintain stability at high temperatures and is not affected by light, oxygen, or moisture.

Is maltodextrin natural or artificial?

Although the raw material starch of maltodextrin is derived from nature, after certain processing and treatment, maltodextrin is not extracted from natural substances, but is made through artificial synthesis or chemical modification. Therefore, maltodextrin cannot be considered natural. However, maltodextrin is usually considered relatively safe in food processing and is often used in different foods, such as sauces, canned goods, dairy products, etc.

What is the purpose of maltodextrin in food?

Widely used in industries such as beverages, frozen foods, candies, cereal, dairy products, and health products, it can also be applied in textile, daily chemical, and pharmaceutical production.

(1) Adding maltodextrin to dairy products such as milk powder can cause product volume expansion, prevent clumping, dissolve quickly, have good compatibility, extend product shelf life, reduce costs, and improve economic benefits. It can also improve the nutritional ratio, increase the nutritional value, and make it easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sucrose free milk powder and infant formula, has been confirmed. Dosage: 5%~20%.

(2) Used in nutritious snack foods such as soy milk powder, instant cereal, and malt extract, it has a good taste and instant thickening effect, avoiding sedimentation and layering, absorbing bean or milk smell, and extending the shelf life. The reference dosage is 10% -25%.

(3) When used in solid beverages such as milk tea, fruit crystals, instant tea, and solid tea, it can maintain the characteristics and aroma of the original product, reduce costs, and provide a rich and delicate taste with a strong aroma and excellent instant effect, inhibiting crystal precipitation. Good emulsification effect and significant carrier effect. Reference dosage is 10%~30%. Maltodextrin from DE24 to 29, suitable for producing coffee companions, can be used in amounts up to 70%.

(4) Used in fruit juice beverages such as coconut milk, peanut almond dew, and various lactic acid drinks, it has strong emulsifying ability. The original nutritional flavor of fruit juice remains unchanged and is easily absorbed by the human body. Its viscosity is increased, and the product is pure, stable, and not easy to precipitate. Used for sports drinks, maltodextrin plays a role in the metabolism of the human body. The supply of heat energy is easily balanced, and the load of digestion and absorption in the gastrointestinal tract is small. Reference dosage is 5%~15%.

(5) Used in frozen foods such as ice cream, ice cream, or popsicles. Ice particles are swollen and delicate, with good viscosity, mild sweetness, low or no cholesterol, pure flavor, refreshing and clean mouthfeel, and good taste. The dosage is 10% -25%.

(6) When used in candies, it can increase the toughness of the candies, prevent sanding and ripening, and improve the structure. Reduce the sweetness of candies, reduce dental problems, reduce tooth sticking, improve flavor, prevent deliquescence, and extend shelf life. The dosage is generally 10% to 30%.

(7) Used for biscuits or other convenient foods, with a full shape, smooth surface, clear color, and good appearance effect. The product is crispy and delicious, with a moderate sweetness. It does not stick to the teeth or leave residue on the mouth, and there are few defective products. The shelf life is also long. Dosage: 5%~10%.

(8) The main function of maltodextrin in various canned or soup foods is to increase viscosity, improve structure, appearance, and flavor. Used in solid seasonings, spices, powdered fats and other foods, it plays a diluting and filling role, can prevent moisture and clumping, making the product easy to store. It can also serve as a substitute for oil in powdered fats.

(9) Adding maltodextrin to meat products such as ham and sausages can reflect its strong adhesive and thickening properties, making the products delicate, flavorful, easy to package and shape, and extending their shelf life. Dosage: 5%~10%.

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