Maltodextrin

Maltodextrin is a fast-digesting carbohydrate made by breaking starch into shorter chains, commonly using corn, potato, rice or wheat. It is a white powder with little sweetness and dissolves readily in water.

It thickens soups, sauces and dressings, and helps give foods such as powdered drinks and snacks a smooth texture. In home cooking, whisk a small amount into cold liquid first to prevent lumps, then stir it into the hot dish.

Yes. Blend maltodextrin with oil a little at a time until it forms a dry, crumbly powder; the powder can be sprinkled over savoury dishes or used as a garnish. It works best with oils that have a pronounced flavour, such as olive oil.

It is usually only mildly sweet, much less so than table sugar, which is why manufacturers can add it for bulk or texture without making a product taste very sugary. It dissolves easily and can still make a drink or food taste noticeably starchy if you use too much.

No. Maltodextrin is made from starch but consists of shorter carbohydrate chains; glucose is a simple sugar, while cornflour is mostly starch and is commonly used to thicken sauces. Maltodextrin generally thickens less than cornflour.

Maltodextrin made from wheat may raise questions for people avoiding gluten, but processing removes most of the wheat protein. If you need to avoid gluten strictly, choose a product specifically labelled gluten-free rather than relying on the ingredient name alone.

Keep it in a tightly sealed, dry container in a cool cupboard. Moisture can make the powder clump, so use a dry spoon and close the container promptly.

Yes; whisk or blend it in so it disperses evenly. It adds carbohydrate with little sweetness, but it is not a source of protein or fibre.