Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. A natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.) Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn or potato; in Europe, it is commonly Â wheat. It is commonly Â used in products in theÂ food industry such as sweets, drink, beer, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe. Maltodextrin often contains Monosodium Glutimate (MSG), to which many people have an adverse reaction to.