Maltodextrin: what it is, whether it counts as sugar, and if it is gluten free

Starch-derived carbohydrate (bulking agent and carrier) · Also known as: Maltodextrin, Wheat maltodextrin, Corn maltodextrin, Hydrolysed starch · Reviewed Sep 19, 2026 · 13 sources

Where maltodextrin is allowed

What is maltodextrin?

Maltodextrin is a starch-derived carbohydrate. FDA's regulation defines it as a 'nonsweet nutritive saccharide polymer' of glucose units with a dextrose equivalent (D.E.) below 20, prepared by partially breaking down corn, potato or rice starch with acids and enzymes. Dextrose equivalent measures how far the starch has been broken down: the lower the number, the longer the chains.

The starting starch can vary. EU allergen rules specifically mention 'wheat based maltodextrins', so wheat is also a possible source.

Why it's used, and where you'll find it

FDA's Substances Added to Food database lists maltodextrin's technical effects as including nutritive sweetener, solvent or vehicle (a carrier), stabilizer or thickener, texturizer, humectant, anticaking agent, flavoring adjuvant and nutrient supplement. In practice that means it carries flavours, adds body and texture, and supplies carbohydrate energy without much sweetness, since FDA's regulation describes it as a 'nonsweet' saccharide polymer.

• seasoning mixes
• infant formula
• oral nutrition supplements

What the research and regulators say

Blood sugar: high on paper, but it varies by product

Maltodextrin is digested quickly. A 2019 paper in Nutrients that builds a model for predicting glycemic index tabulates maltodextrin at 110, using averages of values reported by the University of Sydney (glucose is set at 100 on that scale). Reported values depend on the product, though: a 2022 clinical trial paper in Nutrients on a specially made 'resistant' tapioca maltodextrin cites a glycemic index of 59 for that ingredient in healthy subjects, drawn from earlier work, and describes it as raising blood glucose more slowly than digestible maltodextrin. Anyone watching their blood sugar should treat maltodextrin on a label as a fast carbohydrate and ask their care team how it fits their plan. ^{[9, 10]}

Why it is not counted as sugar

US rules define total sugars as the sum of free mono- and disaccharides, such as glucose, fructose, lactose and sucrose. Maltodextrin is described in FDA's regulation as a polymer of glucose units, so it is not counted as a sugar itself, although any free glucose or maltose in the product would be. Canada handles the ingredient list differently: the CFIA lists maltodextrin (no fibre) among sugars-based ingredients that must be grouped under 'Sugars' in an ingredient list, with exemptions such as when the product declares 0 g of sugars in its Nutrition Facts table. ^{[2, 6]}

Gut studies: early lab and mouse findings

A 2014 PLOS ONE study found that maltodextrin altered how mouse immune cells handled Salmonella in lab cultures. In the mouse part of the study, animals given 5 percent maltodextrin in their drinking water for two weeks (6 to 7 mice per group in the infection experiment) showed a breakdown of the anti-microbial mucus layer and higher Salmonella loads after infection. This was lab and animal work over short periods, not evidence about typical human intake. ^[11]

Gluten and wheat: what the labelling rules say

Maltodextrin from corn, potato or rice does not come from a gluten grain. If it is made from wheat, the rules differ by region. In the US, FDA says an ingredient that contains protein from a major allergen such as wheat must be declared, while one with no protein is not subject to allergen labelling, and a 'gluten-free' claim requires under 20 ppm gluten, which can include ingredients made from wheat and processed to remove gluten. The EU exempts wheat-based maltodextrins from allergen highlighting, as long as processing is not likely to increase allergenicity. Health Canada has said pure maltodextrin derived from wheat can be labelled gluten free. ^{[3, 4, 7, 8]}

Who might choose to avoid it

People with celiac disease or a wheat allergy should read labels closely; a 'gluten-free' claim is the clearest signal. People managing blood sugar may want to note it as a fast-digesting carbohydrate. This is not medical advice.

How to spot it on a label

Look for 'maltodextrin' in the ingredient list. In Canada it may appear as 'Sugars (maltodextrin)'.

Frequently asked questions

Related ingredients

• Xanthan gum
• Carrageenan
• Soy lecithin

This page summarizes what regulators and published research say, as of the review date above. Rules and evidence change; check the linked sources for the latest. It is general information, not medical advice — talk to a doctor or pharmacist about your own health.