Maltodextrin is a starch-derived sweetener, thickener, and bulking agent that dissolves readily in water. It is typically made from corn in the US and from wheat in Europe. Wheat-derived maltodextrin is usually gluten-free – but that doesn’t necessarily mean that it’s allergen-free (e.g. okay to consume by those with a wheat allergy). Consumption of maltodextrin may have side effects such as rash. The US FDA has given maltodextrin a GRAS rating. It has a glycemic index (GI) of 85 to 105. (The glycemic index of pure glucose is 100.) Though the Gl of maltodextrin is well above the threshold for most diabetics, the glycemic load (GL) of the maltodextrin in combination with the other ingredients in a particular consumable is actually much more pertinent.