[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).

[1][4][5] Commercial maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.

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.

[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.