Maltodextrin is a white, starchy powder that is used as an additive in a wide range of foods to improve their texture, flavor, and shelf life. It is derived from corn, potato, rice, wheat, or tapioca starch, and undergoes intense processing. The process involves cooking the starches and then adding acids or enzymes to break it down further, resulting in a water-soluble white powder with a neutral taste. Maltodextrin is used as a preservative, thickener, and bulking agent in a variety of processed foods, such as baked goods, yogurt, beer, nutrition bars, cereals, meal-replacement shakes, low-fat and reduced-calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings, and snack foods. It is also used in weight-training supplements to replace sugar and improve their texture, shelf life, and taste. Maltodextrin can provide carbohydrates and energy, especially for athletes or those needing to increase blood sugar, but consumption should be limited and balanced with fiber and protein. While maltodextrin is considered safe for consumption, it may carry some risks, especially for people with diabetes or celiac disease.