Ascorbic Acid vs Maltodextrin: which is worse?

What is Ascorbic Acid?

Ascorbic acid is the chemical name for vitamin C, an essential water-soluble vitamin found abundantly in fruits and vegetables. As a food additive (E300), it functions as an antioxidant preservative, preventing oxidative browning and rancidity. Commercial ascorbic acid is produced by fermentation of glucose, most commonly from corn.

What is Maltodextrin?

Maltodextrin is a polysaccharide derived by partial hydrolysis of starch — most commonly corn starch in the US, but also wheat, potato, or rice starch. It is a white powder with a mild, slightly sweet taste and is highly soluble. Despite being classified as a carbohydrate, maltodextrin has a high glycemic index (GI of 85–105), often higher than table sugar.

Documented risks

Ascorbic Acid: Generally recognized as safe. Note: when ascorbic acid is combined with sodium benzoate or benzoic acid in acidic beverages, benzene can form — a Class 1 carcinogen. This combination should be avoided in formulations. As a standalone additive, ascorbic acid is not only safe but nutritionally beneficial. Very high supplemental doses (>2 g/day) can cause diarrhea and kidney stone risk in predisposed individuals.

Maltodextrin: Maltodextrin's very high glycemic index (GI 85–105) means it causes rapid blood glucose spikes, potentially problematic for people with diabetes or insulin resistance. A 2012 study in PLoS ONE (Bhatt et al.) found that maltodextrin suppressed beneficial gut bacteria (like Lactobacillus) and increased Escherichia coli biofilm formation associated with Crohn's disease. A 2022 study in Nutrients noted maltodextrin's potential to disrupt gut microbiome composition at typical dietary intakes. Regulatory agencies have not restricted its use, but nutrition researchers increasingly flag it as a low-quality carbohydrate.