• Maltodextrin is a white, starchy powder that manufacturers add into many foods to improve their flavor, thickness, or shelf life.
   
• Maltodextrin is a common ingredient in packaged foods, such as pastries, candies, and soft drinks. When it is present, it will usually feature on the food label. Athletes may also use maltodextrin as a carbohydrate supplement.
  
  
• Maltodextrin is a white powder that is relatively tasteless and dissolves in water. It is an additive in a wide range of foods, as it can improve their texture, flavor, and shelf life. It is possible to make maltodextrin from any starchy food, including corn, potato, wheat, tapioca, or rice.
  
  
• Although the powder comes from these natural products, it then undergoes processing. To make maltodextrin, manufacturers put starch through a process called hydrolysis.
  
  
• Hydrolysis uses water, enzymes, and acids to break the starch into smaller pieces, resulting in a white powder consisting of sugar molecules. 

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