Maltodextrin is a common additive derived from starch (corn, rice, potato, or wheat) that appears on many food and supplement labels. It is a white, water-soluble powder of short-chain glucose polymers (typically 3–20 glucose units long) that adds bulk, sweetness, and texture to processed foods. 

Manufacturers use maltodextrin as a thickener, filler, or carrier in products like snack foods, sauces, sports drinks, powdered mixes, supplements and even pharmaceutical tablets. Because it is very rapidly digested, maltodextrin provides quick energy (4 calories per gram) but is almost flavourless and contains up to 20% sugar content. In fact, maltodextrin has an extremely high glycaemic index (GI) – around 100–110 (higher than table sugar) – meaning it can spike blood glucose rapidly. For this reason, nutrition experts caution that it should be consumed in small amounts, especially by people with diabetes or insulin resistance. 

Modern food technology has made maltodextrin very popular over the past few decades. It helps preserve foods (extending shelf life and crispness), improves mouthfeel (thickening puddings, soups, etc.), and stabilizes ingredients (as a binder in powders or an encapsulant for oils). In supplements, maltodextrin often appears as a bulking agent or “other ingredient” used to fill out capsules or make powdered formulas pour smoothly. In effect, a supplement capsule filled 90% with maltodextrin and 10% active nutrient “wastes valuable space” and can confuse sensitive digestion. 

Blood Sugar and Metabolic Effects of Maltodextrin

Because maltodextrin breaks down into glucose very quickly, it has a higher glycaemic impact than most natural starches. Replacing a complex starch (like whole grain or high-amylose rice) with maltodextrin can dramatically increase a food’s glycaemic load and the post-meal blood sugar surge. Indeed, compared to table sugar (GI ~65–80) and even pure glucose (GI = 100), maltodextrin’s GI is about 110. This means it can raise blood glucose very rapidly. In practical terms, eating a product with maltodextrin will raise blood sugar almost as much (or more) than eating straight sugar.

Most people eating a generally healthy diet will tolerate small amounts of maltodextrin with little problem. The FDA classifies maltodextrin as “Generally Recognized As Safe” (GRAS) and counts it simply as part of total carbohydrates. However, because it behaves like a fast sugar, dietitians advise balancing any maltodextrin intake with fibre, protein, and fat to blunt glucose spikes. Those managing diabetes or metabolic syndrome should note maltodextrin’s high GI and limit intake accordingly. In large amounts, refined carbohydrates including maltodextrin can contribute to weight gain and blood lipid changes that are linked to obesity and diabetes risk. 

In summary, maltodextrin’s rapid digestion means it provides a quick energy boost (often used in sports drinks and emergency food rations), but this comes at the cost of a high glycaemic load. Clinicians and nutritionists typically recommend moderate use of such refined carbs. As one review notes, using maltodextrin “may lead to an increased glycaemic load and therefore post-meal glycaemia, which are viewed as less desirable for health”. 

Maltodextrin Effect on Gut Microbiome and Intestinal Health

Beyond blood sugar, recent research is raising questions about how maltodextrin affects the gut. Although it is officially labelled as a benign carbohydrate, several studies suggest that maltodextrin can alter gut bacteria and inflammation. A 2022 systematic review examined dozens of clinical trials in which people consumed maltodextrin (often as a “placebo” in trials). Surprisingly, about 60% of those trials reported that maltodextrin itself changed gut-related outcomes. These effects included shifts in gut microbiota composition – for example, alterations in the balance of major bacterial groups (Firmicutes vs. Bacteroidetes) and in levels of Lactobacillus or Bifidobacterium – and even changes in stool markers of inflammation or gut permeability. In short, rather than being inert, maltodextrin often had measurable physiological effects: the review’s authors conclude that consuming maltodextrin “often (63.9% of RCTs) induces effects on human physiology/gut microbiota”. 

Some of the clearest clues come from laboratory and animal studies of gut immunity. For instance, in mice prone to inflammatory bowel disease (IBD), a diet with maltodextrin led to a thinning of the gut’s protective mucus layer and more severe colitis (colon inflammation). Similar work in cell cultures showed that maltodextrin can impair mucus-secreting cells in the intestine. An expert commentary in 2019 summarized this worrying trend: several lab studies have found that maltodextrin “detrimentally impacts the intestinal environment by promoting depletion of the protective mucus layer and favouring the development of intestinal inflammation”. Although these experiments are largely in mice and cells, they suggest a possible mechanism: maltodextrin may stress the gut lining and microbiome, making inflammation or infections more likely.

Along those lines, a 2012 laboratory study found that maltodextrin significantly stimulates the growth and adhesion of certain E. coli bacteria (including strains associated with Crohn’s disease). In that work, adding maltodextrin to cultures caused intestinal E. coli to form thick biofilms and stick strongly to gut cells - behaviours linked to disease. The authors noted that people with Crohn’s often harbour E. coli strains carrying genes that break down maltodextrin, hinting that this additive may selectively feed harmful microbes. 

It’s important to emphasize that most human data on maltodextrin’s gut effects are indirect or preliminary. However, together the emerging evidence paints a picture of maltodextrin as a compound that can influence the gut ecosystem. In human volunteers, even modest maltodextrin intake has been associated with reduced populations of beneficial bacteria and increased markers of gut inflammation in some studies. 

Because of these findings, some experts now recommend caution. As one commentary put it, “these results…suggest that maltodextrin consumption may be a risk factor for [inflammatory bowel disease]-prone populations, as well as a factor promoting chronic low-grade intestinal inflammation… in the general population”. In practice, this means that people with gut sensitivity (IBS, IBD, etc.) or those aiming to maintain a healthy microbiome might choose to limit maltodextrin and other artificial additives.

Clinical Studies and Takeaways

In clinical nutrition research, maltodextrin is often treated as a neutral “placebo” (since it’s cheap and inert-seeming). The recent systematic review we mentioned found that this assumption may be flawed: when used as a control, maltodextrin frequently showed effects of its own. About 40 out of 70 RCTs they examined reported “MDX-induced physiological or microbial effects”. These included not only gut microbiome shifts, but also changes in immune or inflammatory markers and in gut permeability. While the directions of change varied (some markers went up, others down), the take-home is that maltodextrin is not a biologically inert placebo. 

For consumers, the current balance of evidence suggests moderation. Small amounts of maltodextrin (as typically found in mixed foods) are unlikely to cause overt harm for healthy people, and it does serve useful technological roles in food. However, widespread high consumption of maltodextrin - often hidden in processed or “lite” products - may contribute to excess sugar load and subtle gut disturbances. 

A practical approach is to treat maltodextrin like a refined sugar: enjoy it sparingly and alongside fibre-rich whole foods. Checking labels can help: maltodextrin is often listed under “other ingredients.” Some companies now advertise “maltodextrin-free” products explicitly. For instance, all SAYANA by Nature supplements are additive-free, using pullulan-based vegetarian capsules instead of starch fillers. Pullulan is a natural polysaccharide (made by fermenting tapioca starch) that forms clear capsules without requiring extra bulking agents. Because it is water-soluble and inherently moldable, a pullulan capsule can hold powders without needing inert filler like maltodextrin or cellulose.

Clean Supplements: SAYANA by Nature and Pullulan Capsules

Aware consumers are moving towards “clean-label” supplements. The SAYANA by Nature prides itself on “additive-free formulas in eco-friendly Pullulan capsules”. In other words, our product labels will not show maltodextrin, cellulose, titanium dioxide, or other common inactive ingredients. Instead, each capsule contains nothing but the active ingredients enveloped in a pullulan shell. This means 100% of the capsule is the intended ingredient – no wasted space.

Pullulan capsules offer additional benefits: they are vegan (plant-based), free of common allergens, and have a tight oxygen barrier (helping preserve sensitive ingredients). Importantly, they require no chemical additives or flow agents. Whereas a typical cellulose capsule might require silicas or other glidants, pullulan is naturally “sticky” enough to process on its own. Some companies even note that pullulan has prebiotic fibre effects, potentially feeding beneficial gut bacteria (though the amounts in capsules are very small. 

The bottom line for consumers: if you are trying to avoid maltodextrin (and other inert fillers), look for supplement brands that advertise “no fillers/binders”. Products made with pure ingredients and capsule shells (like pullulan) can help ensure you’re not ingesting hidden starches.

Conclusion

Maltodextrin is a widely used food additive that can serve useful functions (thickening, bulking, carbohydrate energy), but it is not entirely without effects. Current studies highlight that it has a high glycaemic index - capable of raising blood sugar rapidly - and that it can influence the gut microbiome and immune markers in subtle ways. In excess, these effects may contribute to glucose spikes, gut dysbiosis, or inflammation, especially in sensitive individuals. That said, regulatory agencies still consider it safe in normal amounts. The smart consumer approach is balance: enjoy processed foods and supplements containing maltodextrin in moderation, and eat plenty of whole, fibre-rich foods.

For those who wish to avoid maltodextrin entirely, certain supplement brands now offer clean-label alternatives. In particular, SAYANA by Nature formulates its products without any maltodextrin or bulking agents, using pullulan capsules to hold only the pure active ingredient. This underscores a broader industry trend toward transparency: by checking labels and choosing “no-fillers” products, people can minimize unnecessary additives. In summary, while maltodextrin plays a major role in today’s food supply, being informed about its uses and potential impacts allows consumers to make healthier choices.