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Is Maltodextrin Gluten Free

Maltodextrin is a polysaccharide that’s extracted from corn, rice, potato and wheat. This simple sugar is most often used as a thickening agent in food products, as well as an additive to improve the body and texture of a wide range of savory or sweet products. It’s also found in some supplements. But can you eat maltodextrin if you’re on a gluten-free diet?

Yes Maltodextrin is gluten free and ingredients in the Maltodextrin are also Gluten free.

Maltodextrin is gluten free

Maltodextrin is a white powder made from corn, rice or potato starch. It’s used as a filler, thickener and sweetener in many foods, such as candies, soups and sauces. Maltodextrin may also be used in place of table salt to prevent clumping.

Maltodextrin is made by treating starches with enzymes, which breaks them down into short chains of sugars called dextrins. The resulting product is then filtered and dried into a powder. Maltodextrin doesn’t contain any wheat protein and is therefore gluten free.

What ingredients are used to make maltodextrin?

Maltodextrin is a food additive that’s widely used in processed foods. It’s a tasteless, colorless powder made from corn or rice starch. Maltodextrin is used in many different types of food products because it:

  • Adds texture and consistency to processed foods (for example, in ice cream)
  • Stabilizes the flavor and consistency of other ingredients (for example, in salad dressings)
  • Helps preserve products by keeping them from spoiling

How is maltodextrin processed?

Maltodextrin is a starch made from corn, rice or potato. It is used as a food additive to thicken and add volume to processed foods. It’s also used in cosmetics, medicines and other industries.

In the United States, maltodextrin is generally made by cooking cornstarch with enzymes to break down its long chains of glucose molecules into shorter chains of glucose molecules. The starch is then dried into a powder.

Gluten-free maltodextrin can be made from corn, rice or potato. The gluten-free labeling laws do not require companies to identify the source of their maltodextrins on product labels, so you may need to contact the manufacturer directly if you want more information about how they make their products.

Is maltodextrin naturally gluten free or does it undergo a gluten-free processing?

Maltodextrin is a starch that is derived from corn and wheat. It is used as a filler and thickener, as well as in the production of candy, frozen desserts, baked goods, and canned foods.

Maltodextrin is naturally gluten free. However, it may undergo a process that exposes it to gluten during manufacturing. This means that some maltodextrin may contain trace amounts of gluten. The FDA has not established any standards for labeling maltodextrin or other ingredients as gluten-free.

Are there other names for maltodextrin?

Maltodextrin is a carbohydrate that is produced from starch. It is found in the form of syrup or powder, and can be used in a variety of food applications.

Maltodextrin is a complex carbohydrate that contains chains of glucose molecules linked together (polysaccharides). It is produced by partial hydrolysis of cornstarch or potato starch. Maltodextrin can also be made from rice or wheat starch.

Maltodextrin is used as an additive in many foods, including baked goods, candies, ice cream and sauces. It also serves as an energy source for athletes during exercise and helps maintain hydration status during exercise.

Is maltodextrin good for you?

Maltodextrin is derived from starch, which is a polysaccharide. However, maltodextrin is often produced from corn or wheat and may be contaminated with gluten during the manufacturing process.

Gluten-free diets are typically required for people with celiac disease or non-celiac gluten sensitivity, who experience symptoms like abdominal pain, bloating, diarrhea and constipation after consuming gluten.

Maltodextrin is often used as a thickening agent in food products and as a filler to increase the volume of food without adding extra calories. Although some people try to avoid all products that contain any form of sugar, others consume it without issue if they’re not experiencing any symptoms related to gluten sensitivity or celiac disease.

Some people who are gluten intolerant avoid maltodextrin

Maltodextrin is a carbohydrate derived from starch, usually corn, wheat or rice. It can be found in many foods and drinks, including ice cream, salad dressings and soda.

Maltodextrin is often used as a filler in low-fat foods to make them taste rich but with fewer calories. However, maltodextrin doesn’t have any nutritional value and should be avoided by people with diabetes.

Maltodextrin is used as a thickener or binder in some cosmetics and medications. It’s also added to toothpastes to prevent clumping when the product dries out on your brush. The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that manufacturers disclose if a product contains maltodextrin if it’s derived from wheat, rye or barley.


While most maltodextrin is gluten-free, it’s important to check the label because sometimes wheat is used in its production.\According to some gluten-free dieters and celiac patients, maltodextrin can be problematic for those who are sensitive to gluten. There does not seem to be one specific grain used in the production of maltodextrin that causes problems, but there’s a possibility that some gluten can appear in the resulting product from cross-contamination with other products in its production chain.