The Food and Drug Administration (FDA) defines maltodextrins, (C6H10O5)n�H2O, CAS Reg. No. 9050-36-6, as nonsweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds, having a DE less than 20. They are prepared as a white powder by partial hydrolysis of corn starch with safe and suitable acids and/or enzymes. Maltodextrins are generally recognized as safe (GRAS) as direct human food ingredients at levels consistent with current good manufacturing practices.


https://www.grainprocessing.com/food/...up-solids.html


After reading that, I still don't have a clue as to what it is. I've seen it listed in alot of things. From everything as "maltodextrin (vinegar powder)" to "maltodextrin (corn)".

"Maltodextrin is a white powder often used in processed foods as a thickener or a filler since it's fairly inexpensive, as well as in pharmaceuticals as a binding agent."

To me ALL processed foods are produced with MANY fillers/perservatives/colors/dyes/enrichments etc etc etc that have been deemed safe by the FDA.

I am careful to stay away from all of them

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Maybe some sort of saccharide chain?

Can be converted malt sugar?

IIRC it is mentioned in my brewing handbook.

Not sure I'd want to eat the man-made stuff.

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I'd rather meander for the prevention than race for the cure.

I believe it is also used to thicken beer too and make it feel like it has more body.

It is basically a sugar polymer.