Alternate Names

Dextrin, Resistant Maltodextrin

Description

Dextrins are derived from the breakdown of starch with heat and acid. Can be made from any starch including rice, potato or corn. Maltodextrin is generally derived from corn. Widely used in food production as a thickener, texturizer, flavoring, and stabilizer. Resistant Maltodextrin are chemically processed to resist digestion and act as a fiber.

Additional Information

Easily digested, cheap to produce, and sweet tasting. Contains fewer calories than sugar.

Found In

chocolate, candy, baked goods, beverages, soup, pudding, pie fillings, weight gain supplements

Possible Health Effects

May elevate blood sugar levels.

Allergy Information

Corn, May be Genetically Engineered or Modified, Wheat (Gluten), May be Genetically Engineered or Modified

Online Resources/Related

• European Journal of Nutrition, Promotive effects of resistant maltodextrin on apparent absorption of calcium, magnesium, iron and zinc in rats, April 2010, Miyazato S, Nakagawa C, Kishimoto Y, Tagami H, Hara H

Print Resources

• Winter, Ruth. A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. Three Rivers Press, 2009
• Statham, Bill. Eat Safe: The Truth about Additives from Aspartame to Xanthan Gum. Running Press, 2008
• Minich, Deanna M. An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce. Conari Press, 2009
• Farlow, Christine Hoza, D.C.Food Additives: A Shopper's Guide To What's Safe & What's Not. KISS For Health Publishing, 2007 Revised Edition

Copyright June 14, 2010 Be Food Smart