Maltodextrin – mostly used in ‘light’ or ‘diet’ foods, instead of fat. It is a non-sweet nutritive polysaccharide that consists of D-glucose units linked primarily by α-1-4 bonds. It is a white powder or concentrated solution produced by partial hydrolysis of starch from corn, potato or rice with acids and enzymes.
Function: gelling agent
Side effect: It is generally considered safe but some people may be allergic to it and large amount dosage may cause some problems.
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