The production of maltodextrin involves several key steps, starting with the preparation of a starch solution. Starch, which can be derived from sources such as rice, corn, wheat, or potato, is mixed with water to create a starch slurry, typically with a dry solid content of around 50%[1][2][3].
This starch slurry undergoes a process known as liquefaction, where enzymes, specifically α-amylase, are added to break down the starch molecules. The slurry is heated to high temperatures (often between 120°C to 165°C for a short period, followed by a lower temperature range of 93°C to 100°C) to activate the enzymes and facilitate the hydrolysis of starch. This process is often divided into two steps of enzyme addition to achieve the desired dextrose equivalent (DE) value, which ranges between 5 and 20% for maltodextrin[1][2][4].
After liquefaction, the solution undergoes further processing, including high temperature enzyme removal, additional liquefaction, enzyme removal, decolorization, filtration, and ion exchange. The solution is then concentrated and finally spray-dried to produce a white, water-soluble powder with a neutral taste. This powder is the final form of maltodextrin, which can be used as an additive in various food products to enhance texture, shelf life, and taste[2][5][3].
Maltodextrin, despite being listed as a generally recognized as safe (GRAS) food additive by the US FDA, presents several health concerns when consumed in excess. High consumption can lead to gastrointestinal symptoms such as gas, diarrhea, cramping, and bloating. It lacks nutritional value, providing only calories and carbohydrates, and its high glycemic index can cause significant blood sugar spikes, posing risks for individuals with diabetes or insulin resistance. Maltodextrin can also disrupt gut flora, promoting the growth of harmful bacteria like Escherichia coli and Salmonella, which may contribute to intestinal inflammation and increase the risk of inflammatory bowel diseases like Crohn's disease and ulcerative colitis. Additionally, its high calorific value can contribute to weight gain and obesity, along with associated health complications[1][2][3].
The production and sourcing of maltodextrin also raise concerns about potential contamination risks. Maltodextrin often comes from genetically modified (GM) crops, such as GM corn, which may be treated with increased amounts of herbicides and pesticides. These chemicals can pose environmental and health risks, including potential links to cancer, kidney damage, Alzheimer's disease, and other health issues, although the evidence is still limited and controversial[2]. Additionally, there is a risk of heavy metal contamination, although reputable manufacturers ensure their products comply with Food Chemicals Codex (FCC) requirements for heavy metals like arsenic, cadmium, and lead[4]. Pathogen risks, such as the promotion of Salmonella and E. coli, are more related to the impact of maltodextrin on gut health rather than direct contamination during production[1][2][3].
Hundreds of ingredients are entering the US food supply every year. Not to mention, the hundreds of tainted products with unlabled toxic contaminiants. Join so you can shop with ease of mind.