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Although maltodextrin is a food additive long used by industry, has become more popular since its inclusion in the kitchens of the restaurants (coming as we know even home use) by the cooks who made the so-called molecular gastronomy or better kitchen science-based, with knowledge of the reactions of the processes.

Maltodextrin is a sweet polysaccharide obtained by hydrolysis of starch (a carbohydrate), so it's an additive that although it has been processed, it is natural. Generally obtained from corn, especially in the U.S., while Europe is more common than is produced from wheat or barley, although there maltodextrin obtained from potato starch and tapioca.

This shows once again the need for food labels or products prepared indicating all the ingredients that make up, without any omission, because people with celiac disease could not afford to consume a product containing maltodextrin no certainty origin, and that both wheat and barley contain gluten, and maltodextrin can be found in products as diverse as snack packaging, candy, soup or a gelatin, including drugs.

Maltodextrin, as explained here, is used in industry as a humectant and thickener to stabilize high-fat foods to disperse dry ingredients, to promote the spray drying of flavors, fruit juices or other difficult to dry, and as a source of carbohydrate energy drinks, provides as many calories as sugar.

Maltodextrin is presented as a whitish powder which is soluble in water, hot and cold. It can be used in the kitchen with different purposes, both creations of art as you can see here, as traditional recipes that want to thicken and among other things, provide a slight sweetness. The body assimilates rapidly and is easily digestible.