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Maltodextrin, a food additive found in snack foods, is considered safe by the FDA but concerns lie in the sources used to create it. Maltodextrin derived from corn or potatoes grown in the US or Canada is safe for moderate consumption, but wheat-based maltodextrin is not gluten-free and should be avoided by those with celiac disease. More research is needed to determine the long-term safety of alternative sweeteners containing maltodextrin.
When it comes to determining the relative safety of a food product, there are few absolutes. A food additive called maltodextrin, a powder often found in snack foods like flavored chips or crackers, is a case in point. Since few consumers would ever need to eat a significant amount of this substance, it is considered safe by the US Food and Drug Administration (FDA). The FDA doesn’t necessarily equate “safe” with “healthy,” however. Many artificial sweeteners and additives are considered safe in the sense of non-toxic, but many experts question their harmful effects on the human body.
Maltodextrin is a white powder derived from corn or potatoes, at least in the United States. It is often used in combination with other additives and spices to form a savory or sweet dry coating for fried snacks, such as corn chips and potato chips. The substance is considered to be a polysaccharide, which qualifies it as an alternative sweetener to sucrose or fructose. While rarely marketed on its own, it can often be found as an ingredient in a number of other artificial sweetener blends.
The main concerns about the safety of maltodextrin lie mainly in the sources used to create it. If the product in question comes from corn or potatoes grown in the United States or Canada, it is generally considered safe for all consumers. Corn or potato products are gluten-free, making them safe for people with celiac disease to consume in small quantities. Celiac disease is a condition triggered by the ingestion of food products that contain wheat gluten, such as traditional breads and many cereals.
However, wheat-based maltodextrin, commonly processed in Asian countries, is not gluten-free. If it is used in a food product, it should be clearly listed in the ingredients list. Sometimes, the enzymes used to convert corn or potato starch into this additive may be derived from other grains that contain gluten, such as rye, barley or wheat. Manufacturers should make any possible use of gluten-containing enzymes clear to commercial or private customers.
Maltodextrin derived from corn or potatoes grown in the United States or Canada should be considered safe for moderate consumption. For those with celiac disease, it’s a good idea to avoid any products containing wheat maltodextrins or processed with other wheat enzymes. More research is still ongoing into the effects of alternative sweeteners, some of which contain this substance, so it would be difficult to say with certainty that its use as an alternative sweetener is completely safe in the long term.
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