Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called dextrose polymers or dextrins), but have little chemical or nutritional similarity.[2] The digestible maltodextrins (or simply maltodextrins) are manufactured as white solids derived from chemical processing of plant starches.[3][4] They are used as food additives, which are digested rapidly, providing glucose as food energy. They are generally recognized as safe (GRAS) for food and beverage manufacturing in numerous products.[5] Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with diabetes.[6] The digestion-resistant maltodextrins (also called resistant maltodextrins) are defined as nutritional food additives due to their ability upon fermentation in the colon to yield short-chain fatty acids, which contribute to gastrointestinal health.[3][7] Digestion-resistant maltodextrins are also white solids resulting from the chemical processing of plant starches, but are processed using methods specifically to be resistant to digestion. They are used as ingredients in many consumer products, such as low-calorie sweeteners, and are considered GRAS. Consumers may find the shared name for different maltodextrin food additives to be confusing.[2][6] Definition Digestible maltodextrins are well-defined chemically, understood, and documented.[6] By contrast, digestion-resistant maltodextrins – being the newer and more complex chemical family – are less defined chemically, researched and documented.[7] Maltodextrins are classified by a dextrose equivalent (DE), [5][6] a number between 3 and 20 that corresponds to the number of free chain ends in a certain sample. A lower DE value means the polymer chains are longer (contain more glucose units) whereas a higher DE value means the chains are shorter.[6] This is an inverse concept compared with the degree of polymerization of the chain. A high-DE maltodextrin is sweeter, more soluble, and has lower heat resistance. Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower, the customs CN code nomenclature classifies maltodextrins as dextrins.