Maltodextrin

Established

What it is

A polysaccharide processed from starch — most commonly corn, but also wheat, rice, tapioca, or potato. Used as a thickener, filler, and texturizer in snack foods, beverages, sauces, dressings, supplements, and many processed products. Despite the name, it contains no malt and is not gluten-related — unless it's wheat-derived. The source starch is not required to be disclosed unless wheat (US labeling).

Relevant concerns

Corn
Most commonly corn-derived in North America.
Gluten
Can be wheat-derived. US labels must disclose wheat source; Canadian labels are less consistent. Most maltodextrin is corn-based but verify if you have celiac disease.
Nightshade
Could be potato-derived (a nightshade). Source not required to be disclosed.
AIP (Autoimmune Protocol)
Excluded on AIP regardless of source — processed starch derivative.

This entry is informational. It isn't a substitute for medical advice or a manufacturer's disclosure. When source matters and you can't tell from the label, contact the manufacturer.

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