MaltodextrinMaltodextrin is a sugar obtained by hydrolysis of starch - a combination of maltol and dextrin.
Maltol is found in the bark of larch trees, pine seeds, chicory, wood tar, and roasted malt and is used for flavoring.
Dextrin is also called British gum or starch gum, and is made from starch and used as a foam stabilizer and diluting agent, thickener, etc. It's even used in explosives and cosmetics as well as food. It is noted for causing allergic reactions.
"Starch" is often corn starch, but could also be anything else. Possibly, people sensitive to corn or corn syrup may react to this too, if the maltodextrin that they ingest is made from corn, but there is no research evidence because as far as we know, nobody has done the research on it. According to Ruth Winter's Consumer's Dictionary of Food Additives, there is no known toxicity, and no limitations on the use of maltodextrin.
The Feingold Association Foodlist & Shopping Guide marks products containing maltodextrin with a (CS) code, so that those sensitive to corn syrup can avoid it. While corn syrup itself is high in sulfite, we do not know whether maltodextrin is also always high in sulfite, but use it cautiously if you know you are sensitive to sulfites.
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