Maltodextrin

Maltodextrin is a complex carbohydrate obtained by the partial hydrolysis of starch, typically derived from wheat or maize. This enzymatic or acid-based process breaks down the long starch chains into shorter fragments, resulting in a white, mildly sweet powder that is highly water-soluble and easily digestible. In the field of food supplements, maltodextrin is primarily used as an excipient — an auxiliary substance with no pharmacological effect of its own. It acts as a bulking and texturising agent, ensuring a homogeneous distribution of active ingredients within capsules or tablets. It also contributes to the stability of formulations by preventing powder clumping. Its use at the low doses found in food supplements is considered safe by European health authorities. It does not alter the efficacy of active ingredients and helps ensure reproducible, consistently high-quality manufacturing.