Maltodextrin

It is a common food additive that is obtained by partially hydrolyzing the rice starch. It is a good source of complex carbohydrates that are released in the bloodstream slowly and gradually. It is also used as a bulking agent and it gives a certain kind and level of sweetness to food without affecting its taste and flacor. It is found in white hygroscopic spray dried powder form.

It is easy to digest and based on the degree of polymerization, it could be mildly sweet to almost flavorless. It has a relatively lower molecular weight, which makes it easy to mix with other ingredients. It improves the texture and mouthfeel of foods with lower fat content.

Rice maltodextrin is some what like corn syrup solids as both of them undergo hydrolysis, But the key difference between them is that after the hydrolysis. Corn syrup solids have at least 20 percent of sugar while rice maltodextrin has less than 20 percent of sugar.

Being present in a negligible amount in food, it has minimal to no effect on carbohydrate intake. But being high on glyceic index, it can spike your blood sugar level.