Maltodextrin
A glucose polymer created from corn, rice or potato starch.
Maltodextrins are intermediate in size between starches and sugars/syrups. They’re flavorless, which makes them useful as food additives. Maltodextrins are used as bulking or dispersing agents, to modify viscosity or mouthfeel; and as a carrier for flavors in a variety of different food products.
Maltodextrin is often used as a carb source in meal replacements, weight gainers, and creatine delivery systems. “Malto” typically has a high glycemic index (similar to glucose), but is technically a “complex carbohydrate” – which enables manufacturers to claim that no sugar has been added to their products.
See “Making the Most of Maltodextrins” for more information.
