Maltodextrin is a common ingredient in many processed foods. It’s frequently used as a thickening agent, filler, or stabilizer.
The name “maltodextrin” often leads to a lot of confusion. Does it contain gluten? The short answer is that even though it has “malt” in the name, maltodextrin is considered gluten-free.
This article explains whether maltodextrin is gluten free and what that means for people with celiac disease or gluten sensitivities.
What is maltodextrin?
Maltodextrin is a type of polysaccharide, which is a long chain of carbohydrate molecules. It’s derived from starch, and that starch can come from corn, rice, potatoes, or even wheat.
Maltodextrin is made through enzymatic hydrolysis. In this process, enzymes break down the starch into smaller glucose molecules.
The end result is a white powder that dissolves in water and is easy to digest. Because of these properties, it’s frequently used in food products as a:
- Thickening agent
- Bulking agent (adding volume without adding a lot of calories)
- Carrier for flavors and sweeteners
You’ll find maltodextrin in lots of foods, from soft drinks and candies to infant formulas, sauces, salad dressings, and powdered drink mixes.
Maltodextrin and Gluten: What to know
While maltodextrin can be made from wheat, corn, rice, or potato, the key to whether it’s gluten-free lies in how it’s processed.
During manufacturing, maltodextrin undergoes a process called enzymatic hydrolysis, which breaks down the starch and removes nearly all of the gluten proteins.
The Food and Drug Administration (FDA) says that for a product to be labeled “gluten-free,” it must contain less than 20 parts per million (ppm) of gluten. The Gluten-Free Certification Organization (GFCO) has an even stricter standard: no more than 10 ppm of gluten.
Even maltodextrin made from wheat typically meets these standards, meaning it can be labeled and sold as gluten-free.
Is maltodextrin safe for individuals with gluten sensitivities?
For the vast majority of people with celiac disease, maltodextrin is perfectly safe to consume. Because of the way it’s processed, it’s very low in gluten, even if it’s derived from wheat.
If you have non-celiac gluten sensitivity (NCGS), you may also be able to eat maltodextrin without any ill effects, although people with a heightened sensitivity to gluten may react to even trace amounts.
For extra assurance, you may want to check the product label for gluten-free certification. Look for labels from the FDA or the Gluten-Free Certification Organization (GFCO). When in doubt, it’s always best to choose certified products to make sure you’re getting what you expect.
Addressing concerns and misconceptions
The word “malt” in “maltodextrin” can be confusing. However, maltodextrin is very different from malt, especially in its chemical makeup and how manufacturers produce it.
Some maltodextrin comes from wheat, which worries people. The good news is that the processing removes almost all of the gluten, so it’s safe in almost all cases.
In rare cases, some people seem to have a sensitivity to maltodextrin itself, regardless of whether it has gluten in it.
In Summary
For most people, maltodextrin is gluten-free and safe to consume, even if you have a gluten sensitivity. However, you may want to check food labels closely. If you’re still concerned, look for products that are certified gluten-free.
Ultimately, the choice to consume maltodextrin-containing products is a personal one. Listen to your body, and make informed choices that suit your individual sensitivities and dietary needs.