used<\/a> as a thickening, sweetener, and\/or binder in foods and beverages.<\/strong><\/p>\n\n\n\nMaltodextrin can be made from any starch<\/strong> using enzymes. Corn is commonly used in the United States<\/strong>, while wheat is often used in Europe<\/strong>. Wheat-derived maltodextrin is free from labeling in the European Union, as stated in Annex II of EC Directive No 1169\/2011. <\/p>\n\n\n\nHowever, under the Food Allergen Labeling and Consumer Protection Act in the United States, it is not exempt from allergen disclosure. According to the appropriate Food and Drug Administration regulation, its impact on a voluntary gluten-free claim must be reviewed case-by-case basis.<\/p>\n\n\n\n
If you consume too much<\/a> maltodextrin, the condition<\/strong> of your diet is likely to suffer. You’ll consume<\/strong> too much sugar and insufficient fiber. Type 2 diabetes, weight gain, and high cholesterol are all risks linked with such diets.<\/p><\/blockquote>\n\n\n\nMaltodextrin has a higher<\/strong> glycemic index (GI) than sucrose. This implies that consuming meals containing the powder might induce<\/strong> an increase in blood sugar levels. In patients with insulin resistance or diabetes, a rapid spike in blood glucose can be deadly.<\/p>\n\n\n\n