Maltodextrin vs Locust Bean Gum: which is worse?

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.

What is Locust Bean Gum?

Locust bean gum (LBG) is a galactomannan polysaccharide extracted from the seeds of the carob tree (Ceratonia siliqua), native to the Mediterranean. It is a fine white to yellow powder that forms a thick gel when dissolved in hot water. It synergizes strongly with xanthan gum and carrageenan to enhance gel strength.

Documented risks

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.

Locust Bean Gum: Generally recognized as safe. EFSA's Panel on Food Additives confirmed the safety of LBG in 2017, noting no concerns at current dietary exposures. It functions as a soluble dietary fiber and can have mild prebiotic effects. No significant adverse effects have been documented in human or animal studies at food-relevant doses.