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Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.It is commonly used for the production of sodas and candy.n the US, this starch is usually corn; in Europe, it is commonly wheat. Some individuals suffering from gluten intolerance may be concerned by the presence of wheat derived maltodextrin but it is highly unlikely to contain significant (20 mg/kg or 20ppm) amounts of gluten.
Any food that contains an unsafe food additive is adulterated under section 402(a)(2)(C) of the FFDCA. Similarly, any substance that is added to food and imparts color to the food is a color additive (see color additive definition in Â§201(t) of the FFDCA and 21 CFR 70.3(f)). Any color additive in food is deemed unsafe unless its use is either permitted by regulation or exempt by regulation. Unlike the definition for food additive, there is no GRAS exemption for color additives. Any food that contains an unsafe color additive is adulterated under section 402(c) of the FFDCA. The decision tree below will help in determining the regulatory status of a food ingredient.