[5] Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with diabetes.

The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching).

Properties of maltodextrin, such as sweetness, viscosity, and texture, can be manipulated during manufacturing by altering the extent of starch hydrolysis.

[7][11] The digestion-resistant maltodextrin ingredient has several properties exploited in food or beverage manufacturing: it is a low-moisture (5% water), free-flowing, fine white powder that disperses readily in water; it is clear in solution with low viscosity; it is odorless, slightly acidic, and has a bland flavor; it is 90% dietary fiber.

[7] In the colon, it is a prebiotic fiber fermented by gut microbiota, resulting in the formation of short-chain fatty acids contributing to gastrointestinal health.

[16] In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011.

[6] Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.

[6] Due to its rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise.

[18] It can be taken as a dietary supplement in powder form, gel packets, energy drinks[6] or oral rinse.

[7][11] Digestion-resistant maltodextrins, as prebiotic dietary fiber, are additives used in processed foods primarily as bulking agents or with the intent to confer a health effect.

[7][9] In Europe, the United States, and Canada, industrial digestion-resistant maltodextrin is recognized as a safe ingredient for food manufacturing.

[7][13][22][23] Due to its liberation of glucose molecules when digested, maltodextrin can cause a rapid increase in blood sugar levels when consumed in large quantities, especially for individuals with diabetes or insulin resistance.

[6] As maltodextrin is quickly digested and absorbed, excessive consumption may contribute to weight gain, impaired insulin sensitivity, and elevated blood lipids, if not balanced with an appropriate lifestyle or diet.

[6] Digestion-resistant maltodextrin is a fermentable dietary fiber under research for its potential to lower the risk of hypoglycemia, obesity, and associated disorders of metabolic syndrome.

[7][10][11][12][13][23] Consumption of foods containing digestion-resistant maltodextrin increases the frequency and volume of bowel movements, potentially relieving constipation.

[24] Reviews have concluded that digestion-resistant maltodextrin is classified as a type 5 resistant starch (RS5), a prebiotic dietary fiber having properties that may improve management of diabetes and other disorders of metabolic syndrome.

[9][25] Consumption of food or beverage products containing fermentable dietary fibers, such as digestion-resistant maltodextrin, may cause abdominal discomfort, bloating, and flatulence.

[22] In 2017, Health Canada included digestion-resistant maltodextrin among manufactured sources of dietary fiber having desirable physiological effects eligible for product labeling.

[13][26] Maltodextrin is used to coat pills and tablets, and to formulate powders, in the manufacturing of prescription drugs and dietary supplement products.