Maltodextrin refers to a group of carbohydrates that are produced when starch is partially hydrolyzed, or broken down. People with celiac disease, or CD, can't tolerate foods or drinks made from specific plant proteins known as glutens that are found in wheat, barley or rye. The only proven treatment for celiac disease is a gluten-free diet, according to the National Foundation for Celiac Awareness.
Effects
When individuals with celiac disease ingest a food or beverage containing gluten, their bodies identify the protein as a foreign body and attack it. This autoimmune process damages the villi, which are the small finger-like projections on the inside of the small intestine. The damaged villi lose their ability to absorb important nutrients from partially digested food passing through the gut. Over time, untreated celiac disease can cause malnutrition, osteoporosis, some cancers, and diabetes.
Sources
In the United States, maltodextrin is manufactured from cornstarch, potato starch or rice starches, all of which are gluten-free.
Expert Insight
Maltodextrin does not have gluten added during the production process, so the final product is safe for individuals with celiac disease, says the University of Chicago Celiac Disease Center.
Uses
Maltodextrin is available in a variety of forms, from almost flavorless to moderately sweet, says Right Health. It's a common ingredient in natural sodas and candies. Maltodextrin enhances flavor and texture in various foods, and can also serve as a filler.
Warnings
Commercial products that contain maltodextrin are not necessarily gluten-free. Watch out for beverages that list additional ingredients made with gluten, such as malt, malt extract, malt flavoring, barley malt, barley extract, rice malt, rice syrup or brown rice syrup, says the University of Chicago Celiac Disease Center.
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