Editing Maltodextrin (section)

===Digestion-resistant maltodextrin===
Digestion-resistant maltodextrin is included among other sources as ''functional fiber'', meaning its use in foods may provide improved function of the gastrointestinal system.<ref name="lpi">{{cite web |title=Fiber |url=https://lpi.oregonstate.edu/mic/other-nutrients/fiber |publisher=Micronutrient Information Center, Linus Pauling Institute, Oregon State University |access-date=2 February 2024 |date=June 2019}}</ref> The low [[molecular weight]], low viscosity, high water solubility, and resistance to enzymatic activity allow digestion-resistant maltodextrin to avoid digestion in the [[gastrointestinal tract]].<ref name=Li/><ref name=chen/> Such properties may be advantageous to add digestion-resistant maltodextrin as a source of fermentable dietary fiber in food manufacturing, while maintaining the sensory qualities of processed foods.<ref name=Li/><ref name=chen/>

Digestion-resistant maltodextrins, as prebiotic dietary fiber, are additives used in processed foods primarily as bulking agents or with the intent to confer a health effect.<ref name=Li/> The characteristics of digestion-resistant maltodextrins allow them to be added to diverse kinds of food products, such as beverages, dairy products, and desserts.<ref name="Li" /><ref name="chen" />

They are also relatively low-calorie, colorless, odorless and tasteless.<ref name=Li/> They are nontoxic, chemically stable, and nonreactive with other food ingredients over the range of temperatures required for food preparation and storage.<ref name=Li/><ref name=boj/>

In Europe, the United States, and Canada, industrial digestion-resistant maltodextrin is recognized as a safe ingredient for food manufacturing.<ref name="Li" /><ref name="fda" /><ref name="efsa2014"/><ref name="hc" />