Maltodextrin is a food additive that is produced from a grain starch. In the United States, it is most commonly produced using corn, but it can also be produced from rice, potatoes and wheat. The starch goes through a process called partial hydrolysis, which uses water, enzymes and acids to create a water-soluble white powder. Interestingly, the partial hydrolysis method leaves maltodextrin with less than 20 percent sugar content. However, full hydrolysis creates corn syrup solids, which have over 20 percent sugar.