Typically, allergies or sensitivities are a response to the protein portion of a food, not the carbohydrate or fat portion. Maltodextrin is derived from corn starch and is classified molecularly between a sugar and a starch. Sugars and starches rarely initiate an immune response. However, trace amounts of the protein could potentially be present. Thus, we recommend that individuals with corn allergies or sensitivities speak with their health care practitioner to determine if consuming foods with maltodextrin or cornstarch is appropriate.