Maltodextrin (CAS ********6) is a type of food additive commonly used as a carbohydrate source, bulking agent, sweetener, and thickener in many processed foods. It is a white, odorless, and water-soluble powder that is made from starch by partial hydrolysis. Maltodextrin is typically derived from corn, potato, or rice, although it can also be derived from wheat, tapioca, or barley.

Maltodextrin is composed of glucose polymers of varying lengths, with an average molecular weight ranging from ***0 to *0,**0 daltons. It has a relatively mild sweetness, which is about half as sweet as table sugar. It is often used in conjunction with other sweeteners to enhance the sweetness of foods and beverages.

One of the key properties of maltodextrin is its ability to absorb water and create a thick, creamy texture. This makes it a popular ingredient in many dairy products, such as ice cream, yogurt, and whipped toppings. It is also used in soups, gravies, and sauces to improve texture and consistency.

Maltodextrin is considered a safe food additive by regulatory agencies such as the U.S. Food and Drug Administration (FDA). It is classified as a GRAS (Generally Recognized as Safe) substance and is widely used in the food industry. However, some people may be sensitive to maltodextrin or may have an allergy to corn or other grains from which it is derived. As with any food ingredient, individuals should consult with their doctor if they have concerns about consuming maltodextrin.