CAS Number: 9050-36-6
EC Number: 232-940-4
MDL number: MFCD00146679
Maltodextrin is a saccharide polymer that can be classified as a carbohydrate.
Maltodextrin can be produced by enzymatic or acid hydrolysis of the starch.
Maltodextrin formed after purification and spray drying can be used in a variety of food and beverage products.
Maltodextrin can be used as a good source of energy (16 kJ/g) in food products.
Maltodextrin is a polysaccharide that is used as a food additive.
Maltodextrin is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
Maltodextrin is commonly used for the production of soft drinks and candy.
Maltodextrin can also be found as an ingredient in a variety of other processed foods.
Maltodextrin is a polysaccharide used as a food additive and flavor enhancer.
Maltodextrin is produced from starches in a process called partial hydrolysis, which is the breakdown of starch into smaller units called polymers.
To better understand what maltodextrin is, Maltodextrin’s worth quickly reviewing the three different kinds of sugar molecules:
Monosaccharides (mono- meaning “one”) are carbohydrates entirely composed of a single kind of sugar molecule such as glucose or fructose.
Oligosaccharides (oligo– meaning “few”) are carbohydrates composed of two to ten monosaccharide molecules such as sucrose (glucose + fructose) and raffinose (galactose + glucose + fructose).
Poysaccharides (poly– meaning “many”) are carbohydrates composed of ten or more (and sometimes hundreds or thousands) of sugar molecules such as starch, cellulose, and maltodextrin.
Maltodextrin falls into the last category, as Maltodextrin’s a very long chain of repeating glucose molecules connected together.
To produce pure maltodextrin, starchy foods such as wheat, corn, potatoes, and rice are cooked in water and then exposed to various acids and enzymes to separate the maltodextrin from other sugars.
This process is referred to as hydrolysis, and Maltodextrin’s used in the production of a number of other products like hydrolyzed whey protein powder, hydrolyzed collagen, and soy sauce.
After this process, the liquid containing maltodextrin is purified, filtered, and spray-dried to create a white, odorless, and nearly flavorless powder.
Maltodextrin is commonly spotted hiding near the bottom of ingredient lists of packaged or processed foods.
Maltodextrin is white, powdery, nearly flavorless starch derived from rice, corn, potatoes, or wheat.
Maltodextrin is a fast-digesting carbohydrate, and a versatile additive that preserves flavors in processed foods.
Maltodextrin also thickens food, mimics fat content, and prolongs shelf life.
To make maltodextrin, starches from these foods are subjected to a process called hydrolysis, in which they’re broken down through chemical reactions with water, aided by additional enzymes and acids.
So, Maltodextrin is used as a preservative or a food thickener — does this mean Maltodextrin should be avoided at all costs?
Maltodextrin is considered generally safe to eat by the FDA.
In fact, maltodextrins are also produced in the intestine when we digest starchy foods.
They have the same calorie density as sugars and carbohydrates.
Maltodextrin is hydrolysated starch (corn, potato, or others) by means of less than 20 dextrose equivalence (DE).
The DE of the maltodextrin is interrelated to the degree of protection.
Elevated DE systems are less leaky to oxygen and have higher encapsulation efficiencies of powders.
Maltodextrins is used to replace sugar or fat in many food products such as ice cream, dried instant food formulations, sweets, cereals, snacks, and beverages.
KEYWORDS:
9050-36-6, 232-940-4, Maltodextrin, Hydrocolloids, Isomaltooligosaccharides, Xylooligosaccharides, Arabinoxylooligosaccharides, Glucans, Lactilol, Raffinose
Maltodextrin is mainly used as a food additive to:
-Thicken or add bulk to processed food.
-Increase the sweetness of certain food products when combined with artificial sweeteners.
-Maximize the shelf life of food products as a preservative.
-Boost the texture of certain food products.
-Serve as a replacement of sugar in sugar-free products.
How is maltodextrin made?
Maltodextrin is a white powder made from corn, rice, potato starch, or wheat.
Even though Maltodextrincomes from plants, Maltodextrin is highly processed.
To make Maltodextrin, first the starches are cooked, and then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further.
The resulting white powder is water-soluble and has a neutral taste.
Maltodextrins are closely related to corn syrup solids, with the one difference being their sugar content.
Both undergo hydrolysis, a chemical process involving the addition of water to further assist breakdown.
However, after hydrolysis, corn syrup solids are at least 20 percent sugar, while maltodextrin is less than 20 percent sugar.
Maltodextrin, which is sometimes listed as "maltrin" on ingredient lists, is a common food additive.
Maltodextrin is made from starchy foods like rice, corn, potatoes or wheat.
However, Maltodextrin is certainly not a whole food: Manufacturers turn the starches from these foods into an odorless and nearly tasteless powder to make maltodextrin, per a November 2016 report in Critical Reviews in Food Science and Nutrition.
Uses:
If you are in the habit at looking at the ingredients lists on packaging, you will realize just how many processed foods contain this substance, Maltodextrin's everywhere.
Maltodextrin is not used as a sweetener on Maltodextrin's own - it's not sweet enough.
Maltodextrin has unique properties that make Maltodextrin very useful in the food industry.
Maltodextrin is often added as a thickener in sauces and gravy.
Maltodextrin can be used as a spray drying agent for fruit juice concentrates.
Maltodextrin is used in soup powders, coffee whiteners and infant formulas.
Also used in the pharmaceutical industry as a binding agent in pills.
Helps with the texture of hot cocoa powder mixes.
Benefits:
Appears to be useful for bodybuilders.
Maltodextrin has certain properties which are useful in food manufacture, i.e. bulk and texture.
Maltodextrin can be fluffed up to provide bulk to artificial sweeteners, while keeping weight and calories down.
Regardless of the source, i.e. wheat or corn, Maltodextrin contains no gluten, it is pure carbohydrate.
Therefore Maltodextrin is suitable for coeliacs.
Maltodextrin is a saccharide polymer that can be classified as a carbohydrate.
Maltodextrin can be produced by enzymatic or acid hydrolysis of the starch.
The material formed after purification and spray drying can be used in a variety of food and beverage products.
Maltodextrin can be used as a good source of energy (16 kJ/g) in food products.
Concerns:
Harmful to teeth. High glycemic index.
Maltodextrin is a sugar and contains calories.
There have also been reports of some people having allergic reactions including skin rashes etc.
Why this is in unclear, Maltodextrin's a fairly pure product.
Safety Guideline:
No issues regarding daily quantities.
But be aware that Maltodextrin is a highly refined carbohydrate with a high glycemic index, and, like white sugar, devoid of all nutrient.
Maltodextrins are products of partial hydrolysis of starch.
They are used as:
-Bulking agents
-Carriers for flavors
-Sweetness reducers
-‘Gram by gram’ sugar/fat replacers
They are classified based on their dextrose equivalents (DE) which range from 3-20.
The higher the DE, the more extensive is the hydrolysis and the shorter is the glucose chain.
Maltodextrin is made from corn, rice, potato starch, or wheat.
Although Maltodextrin's a powder, maltodextrin is often used in place of sugar.
In fact, Maltodextrin is the first ingredient listed in many low-calorie sweeteners.
Unlike fruits with natural sugars, processed foods that contain maltodextrin and similar ingredients such as high fructose corn syrup do not supply any fibre, protein, or healthy fat.
This means that when you consume these ingredients, sugar absorption is not slowed.
Maltodextrin is a highly processed type of carbohydrate.
Maltodextrin is mostly present in the packaged food extracted from natural sources, such as corn, rice, potato, wheat, and some other plants.
Starches from these foods undergo a complex chemical process that involves cooking the starch at a very high temperature and mixing it with chemicals until they're broken down into a neutral-tasting powder.
Maltodextrin is artificially produced and can be found in several different foods, such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight-training supplements, cereals, meal-replacement shakes, low-fat and reduced-calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings, and snack foods.
Maltodextrin is used to improve the consistency, texture, and taste of the food item.
Basically, maltodextrins are a group of carbohydrate entities (sugars) resulting from the more or less partial hydrolysis of starch.
Is maltodextrin safe?
If you have diabetes or insulin resistance, or if your doctor has recommended a low-carbohydrate diet, you should include any maltodextrin you eat in your total carbohydrate count for the day.
However, maltodextrin is usually only present in food in small amounts.
Maltodextrin won’t have a significant effect on your overall carbohydrate intake.
Maltodextrin is high on the glycemic index (GI), meaning that Maltodextrin can cause a spike in your blood sugar.
Maltodextrin is safe to consume in very small amounts, but those with diabetes should be particularly careful.
Maltodextrins are used to replace sugar or fat in many food products such as ice cream, dried instant food formulations, sweets, cereals, snacks, and beverages.
Given that these foods are widely consumed, they may be in your daily diet.
Maltodextrin is considered high on the glycemic index, with a score between 80–120, meaning Maltodextrin raises blood sugar about the same as glucose.
Why is maltodextrin in your food?
Maltodextrin is generally used as a thickener or filler to increase the volume of a processed food.
Maltodextrin is also a preservative that increases the shelf life of packaged foods.
Maltodextrin is inexpensive and easy to produce, so it’s useful for thickening products such as instant pudding and gelatins, sauces, and salad dressings.
Maltodextrin can also be combined with artificial sweeteners to sweeten products such as canned fruits, desserts, and powdered drinks.
Maltodextrin is even used as a thickener in personal care items such as lotion and hair care products.
Corn Maltodextrin:
Corn Maltodextrin comes from maize or waxy maize and is the most used maltodextrin among the five types.
Tapioca Maltodextrin:
Tapioca Maltodextrin is derived from cassava root and Maltodextrins low DE type which has similar properties to those of native starch and is often used as a fat replacer in desserts, ice cream, dressings, and sauces.
Potato Maltodextrin:
Potato Maltodextrin has a higher digestion rate in our body, a higher viscosity and forms a more transparent solution than maize and waxy maize maltodextrin if with the same DE.
Potato maltodextrin can be used in sports drink as Maltodextrin is absorbed by our body shortly to provide energy.
Rice Maltodextrin:
Rice maltodextrin consists of more low molecular‐weight saccharides and Maltodextrin has higher protein and lipid contents and exhibits high viscosity compared with other maltodextrin.
Wheat Maltodextrin:
As you can see, Wheat Maltodextrin is not listed in the plant sources of maltodextrin by the FDA.
Wheat Maltodextrin may contain gluten but the European Commission has confirmed in Regulation No.1169/2011 that wheat-based maltodextrin is also gluten-free.
What’s the nutritional value of maltodextrin?
Maltodextrin has 4 calories per gram — the same amount of calories as sucrose, or table sugar.
How Is Maltodextrin Made?
Maltodextrin is a type of carbohydrate, but it undergoes intense processing.
Maltodextrin comes in the form of a white powder from rice, corn, wheat, or potato starch.
Maltodextrins makers first cook it, then add acids or enzymes to break it down some more.
The final product is a water-soluble white powder with a neutral taste.
Maltodextrin is used as an additive in the foods above to replace sugar and improve their texture, shelf life, and taste.
Maltodextrin is a starch-derived food additive that is commonly used as a thickening or filling agent in a range of commercial foods and beverages.
Maltodextrin is nearly tasteless but is often described as being slightly sweet.
Most nutritional experts consider the substance to have basically a “zero sum” content, which means that Maltodextrin contains very little in the way of calories, vitamins, or other nutrients.
Maltodextrin is mostly used to bulk products up and to improve their texture and appearance.
Many consumers demand texture in foods such as coffee creamers, pudding, infant formula, salad dressing, canned fruits, and protein shakes.
Maltodextrin creates the bulk and creaminess in these foods that consumers crave, while stabilizing the liquids within them.
As a binder, maltodextrin is used abundantly in artificial sweeteners, where it creates the crystallized form of packaged sweeteners consumers add to coffee and tea.
In the food industry, maltodextrin works to turn an oily substance or a liquid into a powder.
This drying and anti-caking ability allows foods, such as instant pudding mixes, to remain in a powdery form until a liquid is added, at which time the powder bulks into a highly viscous form.
Maltodextrin inhibits ice formation in frozen foods, ensuring that the original smooth texture keeps over time.
When added to ice cream or frozen yogurt, maltodextrin also increases the freezing temperature.
Maltodextrin is frequently called upon as a replacement for fats in packaged foods, such as baked goods, frozen desserts, and even sausages.
With the same mouthfeel as many fats, consumers have the satisfaction of a fatty snack without the added fat.
New research is finding maltodextrin to be a viable carrier for many flavors.
When oils or concentrated fruit or vegetable juices are spray dried onto maltodextrin, they can be dried into powdered forms.
Many breakfast cereals and snacks are sprayed with maltodextrin to create crispy textures with an appealing, shiny coating.
Maltodextrin powder is a great post-workout supplement to incorporate into your post workout routine because of the many benefits Maltodextrin offers.
These include:
Replenish Glycogen – Glycogen is mainly stored in the liver and the muscles and provides the body with a readily available source of energy if blood glucose levels decrease.
Maltodextrin powder provides you with the Glycogen you need immediately following a hard workout.
Improve Endurance – With the extra boost of energy, maltodextrin powder gives users the ability to maintain much longer workouts at high levels of intensity and to recover faster after intense workouts.
Fast Digesting – Maltodextrin powder is fast-digesting for those that need the extra boost of energy right away after a workout.
Raises Blood Sugar & Insulin Levels – Maltodextrin powder is an important post workout supplement for those engaging in particularly intensive workouts due to the energy depletion that can occur.
The substitutes for maltodextrin include:
-White or brown sugar
-Coconut sugar
-Agave
-Honey
-Maple syrup
-Fruit juice concentrates
-Molasses
-Corn syrup
-Guar gum
-Pectin
Food Uses of Maltodextrin:
-Soft Drinks
-Candy
-Baked Goods
-Salad Dressings
-Soups
-Frozen Meals
Why Is Maltodextrin Used?
In cosmetics and skincare products, maltodextrin functions as a moisturizer and a texture enhancer.
Maltodextrin may also be able to enhance the anti-aging benefits of alpha hydroxy acids or AHAs, which are commonly used in anti-aging products.
Moisture:
Maltodextrin functions as a moisturizing ingredient as Maltodextrin supports the Natural Moisturizing Factors found within the first few layers of the skin.
The Natural Moisturizing Factors include amino acids, PCA, lactates, sugars, salts, urea, and peptides that work to keep the skin’s surface intact, supple, and hydrated.
As we age, the Natural Moisturizing Factors can become depleted.
Exposure to sensitizing ingredients like harsh cleansing agents and alcohols can also deplete this natural barrier.
The result is visibly dry, tight-feeling, flaky skin.
As a polysaccharide, maltodextrin mimics the sugars found in Natural Moisturizing Factors, effectively drawing in moisture to maintain skin hydration.
Flakes and Crunch:
If you like flakes and clusters in your cereal, maltodextrin helps provide them.
The gel formed by maltodextrin acts as a binding agent that holds molecules together when they are dried.
According to Amy Brown, author of "Understanding Food Principles and Preparation," Maltodextrin is often used in alternative sweeteners to hold the powder together to form larger crystals.
In your cereal, maltodextrin helps keep the flakes and clusters crunchy.
Molecular formula: C18H32O16
Molar mass: 504.437
CAS Registry Number: Not available
Appearance: Not available
Melting point: Not available
Boiling point: Not available
Solubility: Not available
Safety sheet: Not available
Texture of Maltodextrin:
Maltodextrin also functions to improve the texture of products.
Since matlodextrin is constructed with simple sugar building blocks that are soluble in water, Maltodextrin has the ability to create a gel-like texture in formulations.
This makes the product feel lighter and makes Maltodextrin glide evenly over the skin.
Maltodextrin also acts as a binding agent, helping to ensure the formulation stays even in texture throughout use.
As a binder, maltodextrin works to bind other ingredients together and prevent them from coming apart.
For example, binders are often used in pressed powders to keep them together in the container.
Stabilizer:
As a stabilizer, maltodextrin is often used in products that contain both water and oil components.
When water and oil are combined in a formulation Maltodextrin can be hard to keep them mixed and will often settle and separate.
To address this problem, an emulsion stabilizer like maltodextrin can be added to the formulation.
This helps the two different ingredient types to remain dispersed and produces a stable product.
Anti-aging
Recent research has suggested that Maltodextrin may also have anti-aging and anti-irritation properties.
In 2002, a patent filed by a company called Unilever presented research on the use of maltodextrin in combination with hydroxy acids.
Hydroxy acids such as alpha hydroxy acids and beta hydroxy acids are commonly used in skincare products.
Maltodextrin is due to their ability to improve the appearance of photodamaged or naturally aged skin and help reduce the visible pigmentation caused by hormones, genetics, sun and diet.
The one major issue with hydroxy acids is that they can cause skin irritation such as redness and stinging.
Researchers found that while maltodextrin itself was not an anti-aging compound, Maltodextrin enhanced the anti-aging activity of the acids and reduced skin irritation.
Use as a Thickener:
One of the most common uses of maltodextrin is as a food additive, where it's used to thicken products.
Maltodextrins virtually tasteless and colorless character makes Maltodextrin an easy — and inexpensive — way to “bulk up” foods like oatmeal, salad dressings, and commercial sauces.
Since Maltodextrin doesn't really have any nutritional value, Maltodextrin is often criticized as being something of an “empty” additive.
In nearly all cases, the same thickening could be achieved through other, often more wholesome means, but adding the processed powder is a shortcut favored by commercial food preparers all over the world as a way to lessen costs and improve volume.
Use as a Filler:
The compound is also frequently used as a filler in products like sugar substitutes.
The white powder often blends right in, and it can stretch the quantity of an item without impacting Maltodextrins taste.
On Maltodextrins own, the powder often looks a lot like sugar, so blending in a few scoops is a common way of selling less for more.
Maltodextrin is almost always less expensive to produce than more natural sugar substitutes.
What Are the Benefits of Maltodextrin?
Maltodextrin is a highly refined carbohydrate, so Maltodextrin probably won't benefit the average person.
If you're not already eating foods with Maltodextrin, you don't need to add Maltodextrin to your diet.
However, here are a few cases in which maltodextrin might have advantages — but more research is needed.
Maltodextrin and Gut Bacteria:
Some research suggests that maltodextrin could negatively affect your gut bacteria.
The additive has been found to impair cellular anti-bacterial responses and suppress gut antimicrobial defense systems, per a March 2015 study in the journal Gut Microbes.
That said, it's very prevalent in our food system: In one food survey, nearly 99 percent of respondents reported routinely eating foods containing maltodextrin (more than twice a day on average), according to the researchers.
Meanwhile, about 60 percent of all packaged items in a survey of grocery store food items had "maltodextrin" or "modified (corn, wheat, etc.) starch" included on the ingredients list.
"As food technology has advanced to produce increasingly shelf-stable products through the addition of dietary additives, we are observing a corresponding increase in chronic inflammatory diseases associated with intestinal barrier dysfunction and bacterial dysbiosis [imbalanced gut bacteria]," note the researchers.
"Although these additives have been designated as GRAS by the FDA, more and more studies suggest that these agents may not be safe for individuals with other risk factors for chronic disease."
That said, many of the studies on maltodextrin and gut health have been done in labs or animals.
Large studies in humans are needed to confirm the effects of maltodextrin on chronic disease and gut health.
What is Maltodextrin?
Maltodextrin is a starch derivative commonly used as a food thickener or in beer brewing to improve mouthfeel.
Typically, maltodextrin is sourced from corn, but Maltodextrin can also come from other starches such as wheat, rice or potato.
On Maltodextrin own, maltodextrin is a slightly sweet, nearly flavorless white powder.
What does Maltodextrin do?
Maltodextrin can be used in personal care products in a number of ways: as an absorbent, a binder, or a skin conditioner.
In our antiperspirant products Maltodextrin is used as the binder which carries the olive leaf extract to our products.
How is Maltodextrin made?
Our Stewardship Model guides us to select ingredients which have been processed in a manner that supports our philosophy of human and environmental health.
The maltodextrin used by Tom’s of Maine is derived from non-GMO corn.
Starch from the corn undergoes partial hydrolysis with exposure to water, heat, and enzymes to break down the starch into the polysaccharide maltodextrin.
The olive leaf extract is then spray-dried onto the maltodextrin.
Structure:
Maltodextrin consists of D-glucose units connected in chains of variable length.
The glucose units are primarily linked with α(1→4) glycosidic bonds, like that seen in the linear derivative of glycogen (after the removal of α1,6- branching).
Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.
Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20.
The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower heat resistance.
Above DE 20, the European Union's CN code calls Maltodextrin glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.
Production:
Maltodextrin can be enzymatically derived from any starch.
In the US, this starch is usually corn; in Europe, Maltodextrin is common to use wheat.
In the European Union, wheat-derived maltodextrin is exempt from labeling, as set out in Annex II of EC Directive No 1169/2011.
In the United States, however, Maltodextrin is not exempt from allergen declaration per the Food Allergen Labeling and Consumer Protection Act, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable Food and Drug Administration policy.
Food uses:
Maltodextrin is used to improve the mouthfeel of food and beverage products.
Maltodextrin is also used in some snacks such as potato chips and jerky.
Maltodextrin is used in "light" peanut butter to reduce the fat content but maintain the texture.
Maltodextrin is also sometimes taken as a dietary supplement by athletes, in powder form, gel packets, or energy drinks.
Maltodextrin is used as an inexpensive additive to thicken food products such as infant formula.
Maltodextrin is also used as a filler in sugar substitutes and other products.
Maltodextrin has a glycemic index ranging from 85 to 105.
In animal studies, there is evidence to suggest that maltodextrin may exacerbate intestinal inflammation.
Other uses of Maltodextrin:
Maltodextrin is used as a horticultural insecticide both in the field and in greenhouses.
Maltodextrin has no biochemical action.
Maltodextrins efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks the insects' spiracles and causes death by asphyxiation.
Benefits for Athletes of Maltodextrin:
The body digests maltodextrin as a simple carbohydrate, which means that Maltodextrin is easily converted to quick energy.
Athletes often love the compound for this reason, and Maltodextrin is an ingredient in many sports drinks.
Endurance athletes sometimes also purchase Maltodextrin in small packs that they will add to their water bottles mid-workout for a quick boost.
Dextrose Equivalent Values:
Part of what makes the manufacturing process so challenging is how variable Maltodextrin is: chemists can often alter the composition of the powder depending on how long they allow the basic starches to interact with the activating enzymes, as well as how much time they set aside for hydrolysis in the first place.
Maltodextrins are typically assigned a dextrose equivalency value as a way to distinguish them based on processing time.
Those that are very highly processed typically have a low equivalency value, while those that are less processed tend to have higher numbers.
Dextrose is a type of sugar, but even high equivalency values do not necessarily lead to sweetness.
The values are usually related primarily to chemical structure, and manufacturers will seek out compounds with high or low equivalencies depending on what exactly is being produced.
For example, maltodextrins with high dextrose values are more soluble and freeze better; they are common in products like ice creams and frozen prepared foods.
Those with low values tend to be stickier, making them a good choice for more gelatinous products like jams and syrups.
To understand maltodextrin, lets understand what are prebiotics.
Prebiotics are non-digestible polysaccharides and oligosaccharides that are selectively capable of promoting the growth of beneficial lactic acid producing bacteria in the colon such as bifidobacteria and lactobacillus.
A prebiotic is fibre, but not all fibres are prebiotics.
Some of the renown prebiotics include:
Inulin
Fructooligosaccharides (FOS)
Galactooligosaccharides (GOS)
Trans-galactooligosaccharides (TOS)
Lactulose
Polydextrose
Resistant Starches
Whereas there are some upcoming prebiotics:
Applications
Organic maltodextrin is an excellent flow agent/carrier substance, with the added features of improved mouthfeel, increased solubility, and thickening properties
AGENAMALT organic maltodextrin is a recommended ingredient for organic and non-GMO products such as:
baby food
spice blends
dry mixes
puddings
condiments
nutritional supplements
spray dried applications
beverages
extruded products
and more
Bulk Packaging
25 kg multi-ply craft paper bag, 30 bags per pallet
Storage and Minimum Shelf Life 60 months from date of manufacture when kept in ambient storage conditions (under 70% humidity at temperatures between 59 and 77°F)
Properties
White, fine powder
Manufacturing Process
Raw organic corn kernels are mashed, washed/separated and dried to produce organic corn starch.
The corn starch then undergoes saccharification and spray drying, producing organic maltodextrin.
Certifications
AGENAMALT organic maltodextrin is:
Certified Organic
Non-GMO Project verified
Kosher
Halal
Suitability
AGENAMALT organic maltodextrin is:
Vegetarian
Vegan
Gluten free
Hydrocolloids
Isomaltooligosaccharides (IMO)
Xylooligosaccharides (XOS)
Arabinoxylooligosaccharides (AXOS)
Glucans
Lactilol
Raffinose
Lactulose
Sorbitol, and
Resistant Maltodextrin
They are industrially produced by enzymatic or acid hydrolysis of the starch, followed by purification and spray drying.
The resulting commercially available, mostly white, powders are of high purity and microbiological safety and are used in a wide range of food and beverage products, including baked goods and sports drinks.
Manufacturing Process
Making maltodextrin is often a somewhat complex undertaking.
Chemists usually begin with a natural starch; potato is a common example, but corn, wheat, and barley can also be used.
The starch must be reduced to Maltodextrins basic components, usually by combining it with water in a process called hydrolysis.
An enzyme is then used to break Maltodextrin down even further by stripping away proteins and other elements.
The result is a white powder that is virtually tasteless and will dissolve quickly in water.
Maltodextrin molecules are composed of short chains of glucose units.
These chains, or polymers, are generally 3 to 17 glucose units in length.
Maltodextrin and other short chains of sugars are referred to as oligosaccharides.
Commonly spray dried and sold as a powder, maltodextrin may also be purchased in a syrup form dissolved in water.
To make maltodextrin, starches are broken down into much smaller pieces through the use of enzymes or acids.
Although both enzymes and acids can be used to cut starch chains into shorter segments, OMRI considers hydrolysis by acid to produce synthetic maltodextrin that would not be allowed for use in a livestock feed for organic production.
However, hydrolysis of starch by enzymes is considered to be a natural process creating a nonsynthetic form of maltodextrin.
Not all maltodextrins are identical.
Maltodextrins have different functional properties depending on the type of starch from which they are made and the degree of hydrolysis.
If starch hydrolysis is allowed to continue to completion, starches will be completely broken down into glucose.
Maltodextrins are formed by stopping the hydrolysis reaction at the appropriate time.
By carefully controlling the hydrolysis reaction, the size and properties of the final maltodextrin can be determined.
The starch used to make maltodextrin may come from a variety of plants.
Grains such as corn, wheat, and rice are often used, as well as starchy tubers like potato and cassava (tapioca).
Starch molecules are made of thousands of glucose units linked together into long chains of varying length.
Starch contains a mixture of both branched (amylopectin) and unbranched (amylose) polymers.
The variety of lengths and degree of branching give different starches distinct functional properties.
Likewise, the properties of maltodextrins made from different starches may differ due to the distinct structure of the parent starches from which they are made.
Maltodextrin is commonly used in food processing.
The Food Chemicals Codex lists maltodextrin as a stabilizer, thickener, anticaking agent and bulking agent.
Maltodextrin may also be used in livestock feed and health care products to provide an easily digestible energy source intermediate between starches and sugars.
Maltodextrin may also be used as a carrier, excipient, or microencapsulation agent in formulating probiotics and other health care products.
Maltodextrin is important to note that although maltodextrin does not have do be certified organic for use in a health care product; Maltodextrin must be certified organic for use as a livestock feed additive.
Livestock producers that wish to use maltodextrin in their organic operation should check with their certifying agent prior to use.
Maltodextrin Alternatives
You can find products that use additives other than maltodextrin by looking at the ingredients list.
According to the Academy of Nutrition and Dietetics, food thickeners, stabilizers and gelling agents include:
-Starches such as arrowroot, cornstarch, potato starch, sago and tapioca
-Vegetable gums such as guar gum, xanthan gum and locust bean gum
-Pectin (from apples or citrus fruit)
-Proteins such as collagen, egg whites, gelatin or whey
-Sugars like agar (from algae) or carrageenan (from seaweeds and used to avoid separation in dairy products like ice cream)
-Lecithin (found in legumes, egg yolk and corn)
-When cooking at home, you may use thickeners, stabilizers and gelling agents to create stiffness, stabilize emulsions or form gels.
You can do so with egg yolks, yogurt, gelatin, mustard and vegetable purees, per the Academy of Nutrition and Dietetics.
Maltodextrin and genetically modified foods:
Finally, because Maltodextrin’s often used as a cheap thickener or filler, maltodextrin is usually manufactured from genetically modified (GMO) corn.
According to the FDATrusted Source, GMO corn is safe, and Maltodextrin meets all of the same standards as non-genetically modified plants.
But if you choose to avoid GMO, that doesn’t mean you need to avoid all foods that contain maltodextrin.
Any food that’s labeled organic in the United States must also be GMO-free.
CAS Number: 9050-36-6
EC Number: 232-940-4
MDL number: MFCD00146679
NACRES: NA.23
Is maltodextrin OK for people with diabetes?
Since maltodextrin has the potential to cause fast increases in blood sugar levels, people with diabetes would be better off largely avoiding Maltodextrin.
However, maltodextrin is often safe in small doses.
You should be fine as long as you’re only consuming maltodextrin in small amounts and counting Maltodextrin in your carbohydrate total for the day.
If you’re unsure how it will affect your blood sugar, check your glucose levels more often when you add maltodextrin into your diet.
Maltodextrin and diabetes:
The glycemic index (GI) in maltodextrin is higher than in table sugar.
This means that the powder can cause a spike in your blood sugar shortly after eating foods that have Maltodextrin.
A sudden increase in blood glucose in people with insulin resistance or diabetes can be fatal.
Signs that maltodextrin has caused your blood sugar to spike include:
-sudden headache
-increased thirst
-trouble concentrating
-blurred vision
-fatigue
If you experience any of these symptoms, check your blood sugar levels immediately.
If they’re too high, contact your doctor.
Maltodextrin, a common food additive, is a type of sugar that’s made by breaking down starch.
Once manufactured, maltodextrin is a fine white powder, which can be either neutral in taste or slightly sweet-tasting.
Because of its sweetness and consistency, Maltodextrin is used in a variety of processed food products including sodas and candies.
Dextrin, on the other hand, is a stickier, gummy ingredient, made by heating starch, that is often used to bind things together.
Different types of dextrins, made from different starting materials, can be used as ingredients in food coatings such as in frozen fried chicken, binders for pharmaceutical products, and even envelope glues.
Maltodextrins are synthesized from chemical treatment (hydrolysis) of carbohydrates or sugars.
The source carbohydrate may be corn, maize, wheat, rice, or tapioca. Maltodextrin does not taste sweet.
Maltodextrin is used as a thickening or filling agent in puddings, custards, gelatins, sauces, and salad dressings.
Because Maltodextrin doesn’t have much sweetness, Maltodextrin can be used with artificial sweeteners in canned fruits, desserts, and powdered drinks to increase Maltodextrins sweetness.
They can also be used as preservatives to maximize the shelf life of the processed foods.
Maltodextrin is a highly processed food additive with a high glycemic index; hence, Maltodextrins consumption can cause an instant spike in the blood sugar level.
Individuals with diabetes must make a note of this.
If you regularly check the ingredients in your processed or packaged foods, you might have seen maltodextrin in them.
Food makers add Maltodextrin to a wide variety of foods, like:
-Weight-training supplements
-Yogurt
-Nutrition bars
-Chips
-Sauces
-Spice mixes
-Cereals
-Artificial sweeteners
-Baked goods
-Beer
-Snack foods
-Candies
-Soft drinks
There are a lot of ingredients that go into our foods.
In this post, we’ll look at one of the most common.
We’ll answer the question, “What is maltodextrin?”.
This substance is an innocuous-looking white powder.
Maltodextrin is used extensively in the food industry to:
-Thicken sauces
-Improve the flavour or texture of food
-Prolong the shelf-life of foods
-Substitute for sugar
Is maltodextrin a natural ingredient?
The first thing that people ask after asking, “What is maltodextrin?” is, “Is Maltodextrin a natural product?” Technically, Maltodextrin’s naturally based.
Manufacturers extract Maltodextrin from starchy foods such as potato, corn, and wheat.
Maltodextrin is highly processed, though.
Is maltodextrin a sugar?
Maltodextrin consists of several different sugars.
Maltodextrin is complicated, though.
The downside is that the body can convert Maltodextrin to glucose much faster than regular table sugar.
That said, they only add small amounts to food.
If you ate a tablespoon of Maltodextrin, Maltodextrin could cause a spike in your blood sugar.
There’s not nearly that much in your average food product, though.
Just keep in mind that Maltodextrin all adds up – if you’re only eating starchy, processed foods, you’re getting a lot more of this substance than you should.
Maltodextrin is a polysaccharide that is most often added during processing of foods and is used as a thickener, filler, to add texture, or to improve the mouth-feel of a food.
As a processed food additive, many have suggested that maltodextrin in any amount or form is “toxic.”
However, this review covers the toxicity and properties of the most processed form of maltodextrin, known as resistant maltodextrin (RMD).
Some artificial sweeteners are thought of as better choices for blood sugar management.
However, new research is dispelling that myth by revealing that artificial sweeteners affect gut bacteria and indirectly affect insulin sensitivity.
Maltodextrin and weight loss:
If you’re trying to lose weight, you will want to avoid maltodextrin.
Maltodextrin is essentially a sweetener and a carbohydrate with no nutritional value, and Maltodextrin causes an increase in blood sugar.
The levels of sugar in maltodextrin can lead to weight gain.
Like sugar, your body can digest maltodextrin quickly, so Maltodextrin’s useful if you need a quick boost of calories and energy.
However, maltodextrin’s GI is higher than table sugar, ranging from 106 to 136.
This means that Maltodextrin can raise your blood sugar level very quickly.
Maltodextrin can sound scary if you are on a gluten-free diet, because Maltodextrin sounds like it would be made from barley malt.
However, Maltodextrin does not contain barley. Maltodextrin is a type of partially hydrolyzed starch that is often used as a thickener in foods.
Maltodextrin can be made from wheat, but is almost always derived from corn in the United States.
If Maltodextrin is made from wheat Maltodextrin has to be declared on the label as an allergen per the Food Allergen Consumer Protection Act (FALCPA) either in parenthesis directly after the ingredient containing the wheat or in a “contains statement” following the ingredient listing.
However, even if maltodextrin is derived from wheat, Maltodextrin is generally considered safe for people with celiac disease as gluten is removed during processing.
Functionality:
-Light color
-Mild flavor
-Uniform coating
-Enhanced crispiness
Maltodextrin is a white, starchy powder that manufacturers add into many foods to improve their flavor, thickness, or shelf life.
Maltodextrin is a common ingredient in packaged foods, such as pastries, candies, and soft drinks.
When it is present, Maltodextrin will usually feature on the food label. Athletes may also use maltodextrin as a carbohydrate supplement.
Many people believe that maltodextrin is harmful to health.
But how much truth is there to these claims?
Read on to learn about the benefits and dangers of maltodextrin and which foods contain this ingredient.
Maltodextrin is ever-present in workout gels, drinks and bars because of Maltodextrins ability to thicken products without adding a lot of sweetness, and its ease of digestibility.
“Maltodextrin is one of the fastest-burning carbohydrates on the market making it an excellent option for sports nutrition products,” says sports nutritionist Marie Spano, RD, noting that athletes use it to get energy during a workout and replenish glycogen (sugar) stores in the muscles afterward.
Maltodextrin is also used to add texture in baked goods, moisture to low-fat products like salad dressings and bulk to artificial sweeteners.
In recent years, companies have used resistant maltodextrin to bolster fiber content in processed foods.
What is maltodextrin?
Maltodextrin is a white powder that is relatively tasteless and dissolves in water.
Maltodextrin is an additive in a wide range of foods, as Maltodextrin can improve their texture, flavor, and shelf life.
Maltodextrin is possible to make maltodextrin from any starchy food, including corn, potato, wheat, tapioca, or rice.
Although the powder comes from these natural products, Maltodextrin then undergoes processing.
To make maltodextrin, manufacturers put starch through a process called hydrolysis.
Hydrolysis uses water, enzymes, and acids to break the starch into smaller pieces, resulting in a white powder consisting of sugar molecules.
People with celiac disease should be aware that maltodextrin can contain traces of gluten when wheat is the source of the starch.
However, according to the Beyond Celiac charity, maltodextrin is gluten-free as long as the ingredients list does not include the word wheat.
In edible products, this powder can help by:
-thickening foods or liquids to help bind the ingredients together
-improving texture or flavor
-helping to preserve foods and increase their shelf life
-replacing sugar or fat in low-calorie, processed foods
Maltodextrin has no nutritional value.
However, Maltodextrin is a very easy-to-digest carbohydrate and can provide energy rapidly.
Due to this, manufacturers add this powder to many sports drinks and snacks.
Is maltodextrin the same as MSG?
No, Maltodextrin’s not the same thing.
In some people, the body breaks Maltodextrin down in a similar way, though.
As a result, those sensitive to MSG may have a similar reaction to high levels of this substance.
Why is maltodextrin used in energy gels?
Your body needs carbohydrates to function, they are like the fuel in the gas tank of your car – without it, you’re toast.
For most people, the body will burn carbs until they are no longer available and then switch to burning fat.
This can cause a lag in energy, which is uncomfortable to say the least (ever heard of ‘hitting the wall’?).
Eating carbohydrates earlier on in a long run will allow your body to start burning fat earlier, making that transition from burning carbs to burning fat much less painful.
What does maltodextrin do for your run?
Maltodextrin provides you with a steady release of energy so your body can begin to break down fat to use as fuel.
This essentially helps you avoid ‘bonking’ or ‘hitting the wall’ during your long run.
Maltodextrin is also practically flavorless, making Maltodextrin a good choice for exercise nutrition products.
Energy gels that include maltodextrin might taste a little less sweet than gels that don’t contain maltodextrin.
Because maltodextrin is a chain of easily-digested glucose molecules, Maltodextrin will result in a slightly slower release of energy compared to if you were to simply eat a spoonful of straight glucose.
Maltodextrins are easily digestible carbohydrates made from natural corn starch.
The starch is cooked, and then acid and/or enzymes are used to break the starch into smaller polymers (a process similar to that used by the body to digest carbohydrate).
Maltodextrins are generally sold as dried powders.
Maltodextrins are polymers of dextrose (sometimes labeled "glucose polymers").
Maltodextrins do not contain significant quantities of protein, fat or fiber.
Maltodextrins are not produced from and do not contain malt products.
Corn-based Maltodextrins are safe for patients with celiac disease since they do not contain proteins from wheat, barley, oats or rye.
Maltodextrins are not known to contain MSG.
Diabetics should follow the advice of their physicians.
maltodextrins glycemic index should be considered metabolically equivalent to glucose (dextrose).
The finished product
Is easily digestible
Is a convenient source of energy
Contains approximately 4 calories per gram
Is cold-water soluble
Has low or no sweetness
Helps in producing many liquid and dried nutritional products
Maltodextrins and corn syrup solids are each mixtures of glucose polymers produced by the controlled depolymerization of corn starch.
They are most often categorized by dextrose equivalence (DE).
DE is a measure of reducing power compared to a dextrose standard of 100.
The higher the DE, the greater the extent of starch depolymerization, resulting in a smaller average polymer size.
Maltodextrins are defined by the FDA as products having a DE less than 20.
They are generally recognized as safe (GRAS) food ingredients.
Maltodextrins are excellent solids builders for standard and low-fat products.
They are effective spray-drying aids for flavors, fruit juices, and other hard-to-dry products.
They also are easily digestible carbohydrates for nutritional beverages.
Corn syrup solids are defined by the FDA as dried glucose syrup with a DE of 20 or higher.
They are also considered a GRAS ingredient.
Corn syrup solids have moderate sweetness and low viscosity.
They are used to build solids in meat and dairy products, as a nutrition source in infant formulas, and as a drying aid for spray-dried fats.
Maltodextrin is a group of complex sugars, rather than one carbohydrate.
Maltodextrin ranges from more complex to less so and this depends on the method of production.
Maltodextrin is popular among bodybuilders as an aid to recovery after hard workouts, and there appears to be scientific evidence to support it's role in this regard.
Care needs to be taken, however, regarding quantities used as it has a high glycemic index.
Excessive consumption may create a load on the blood sugar regulatory mechanism.
Maltodextrin is enzymatically produced from starch.
The enzymes break the glucose chains in the starch molecules into shorter units, similar to the process of digestion in the human body.
Depending of how far this process is taken the product can vary from a non sweet starch to a sweet sugar composed of glucose molecules in short chains.
Maltodextrin is not really useful as a sweetener, as Maltodextrin not sweet enough.
Maltodextrin has a high glycemic index ranging from 85 to 105 so Maltodextrin should not be considered suitable for diabetics.
USES OF CORN SYRUp
SWEETENER
HUMECTANT
BODYING AGENT
pARTICIpANT IN brOWNING
INHIBITOR OF SUGAR CRYSTALliZATION
SOURCE OF FERMENTABLE CARBOHYDRATES
SOURCE OF COMpLEX CARBOHYDRATES
CALORIE REDUCTION (HFCS)
Malt-dextrin has many applications, including in the:
1) Confectionary industry: used to increase flexibility, prevent granulation and melting, lower sweetness, change taste, improve institutional framework and prolong storage life of sweets.
Maltodextrin reduces the incidence of toothache, obesity, blood pressure, diabetes etc.
2) Beverage industry: used as a raw material, after reasonable mixing, maltodextrin will increase natural smell, reduce nutritional loss, improve dissolubility, lower sweetness, reduce costs and further increase economic profits.
3) papermaking industry: with high fluidity and good cohesive force, maltodextrin can be used as a surface glue and bonding agent for paint and coatings.
Maltodextrins good fluidity and transparency not only attach on the surface but also penetrate the paper, raising the fibers' cohesive force, meanwhile improving appearances and physical properties.
4) Other industries: maltodextrin has good stability on emulsification, so can be used as a coverer and absorbent in cosmetics for increasing luster and skin elasticity.
Maltodextrin can also be used in the production of solvents and powdered insecticides.
Sports and nutrition
For sports, infant and medical beverages - such as oral rehydration and low-residue liquid feeding products - maltodextrins provide complex carbohydrates, and allow the formulation of a product that matches the osmolality of bodily fluids (280 to 300 mOsm/Kg).
This can eliminate cramping and other undesirable side effects caused by rehydration with water.
To provide a balance of caloric concentration and osmolality, maltodextrins can be used as part of the carbohydrate source.
The lower DE/higher molecular weight products provide lower osmolality on a weight basis than sugars, such as dextrose, fructose or glucose.
If the goal is to deliver a certain level of calories, much higher levels of maltodextrins can be used, while still maintaining the body's osmotic balance.
Because maltodextrins do not contribute sweetness, they are typically combined with sugars for flavor.
"In most sports beverages, you balance the sweeteners, such as fructose, sucrose and dextrose, with maltodextrins to try and optimize the carbohydrate profile and osmolality," Armstrong says.
"If you just added maltodextrins, even an 18 DE, Maltodextrin would only be slightly sweet, but not as sweet as you'd want Maltodextrin to be.
If you used only other sweeteners, such as fructose or sucrose, at the same level as the maltodextrins, Maltodextrin would probably be too sweet and the osmolality would be too high."
Maltodextrins can help out in the process, too.
"For liquid beverages, you normally want to preblend some of the gums and other hard-to-disperse ingredients, such as vitamins, with maltodextrin," Armstrong recommends.
Maltodextrin is also worth mentioning that those with Celiac Disease should check the source of this carb.
When the source is potatoes, for example, Maltodextrin shouldn’t cause a reaction.
If Maltodextrin is extracted from wheat, though, Maltodextrin will contain gluten.
Does maltodextrin give you energy?
Companies use Maltodextrin in relatively large quantities in sports drinks and energy drinks.
They bill Maltodextrin as a constant source of energy for athletes.
Maltodextrin can provide fuel for your muscles and help you get a better workout.
Maltodextrin wll also give you a quick boost in energy straight away.
So, Maltodextrin can be useful for athletes. But here we want to stress the word “athletes.”
That is people who are training hard.
Unless you’re exercising for an hour at a time, there’s usually no physical need for this much energy.
What is the difference between dextrose and maltodextrin?
Dextrose is composed of one sugar, while maltodextrin is a polysaccharide.
In other words, the latter is a more complex form of sugar.
If you’re looking for a quick boost of energy during your workout, dextrose is converted to glucose faster in the body.
Maltodextrin is a plant-based sugar derived from corn, rice or potato that is used in cosmetics and personal care products as a moisturizer, filler, binding agent, and film-forming agent.
Maltodextrin provides body to creams and lotions, and is very mild and non-irritating, making Maltodextrin ideal for use in products for sensitive skin.
Applications
-Facial Care
-Body Care
-Hair Care
In the vast world of bodybuilding supplements, there are several powders that have several functions.
Creatine monohydrate, whey protein, pre-workout, post-workout, etc. – are all common supplements.
Two common supplements with a hot bit of debate between them are maltodextrin and dextrose.
Although maltodextrin and dextrose are extremely similar, there are a few key differences that could weigh into your decision on taking one over the other.
Commonly found in:
-pudding and gelatins
-salad dressings
-canned fruits
-various desserts
-powdered drinks lotion
-hair care products
-post-workout supplements
corn syrup solids
modified corn starch
modified rice starch
modified tapioca starch
modified wheat starch
Maltodextrin vs. Resistant Maltodextrin
Note: For simplicity, we’ll refer to the regular, digestible maltodextrin simply as “maltodextrin” in the rest of this article while digestion-resistant maltodextrin will be referred to as “resistant maltodextrin”.
Maltodextrin is clear that maltodextrin and resistant maltodextrin only sound similar.
However, these two sugars are completely different when it comes to their benefits and risks.
What’s the Final Verdict?
We don’t advise mainlining any sugar.
This one is relatively harmless in small quantities.
The quantities that you get from food won’t make a noticeable difference to your sugar.
If your diet is otherwise healthy, Maltodextrin shouldn’t do you any harm to have it occasionally.
Maltodextrin is a polysaccharide that is used primarily in foods and beverages as a thickener, sweetener, and/or stabilizer.
Maltodextrin is a relatively short-chain polymer (some would call it an oligomer); commercial products contain an average of ≈3 to ≈17 glucose units per chain.
Maltodextrin is manufactured by partially hydrolyzing grain starches, usually corn or wheat.
Allergies or intolerances:
Many food additives can cause allergies or intolerances.
Side effects may include allergic reactions, weight gain, gas, flatulence, and bloating.
Maltodextrin may also cause a rash or skin irritation, asthma, cramping, or difficulty breathing.
The primary sources of maltodextrin will be corn, rice, and potato, but manufacturers may sometimes use wheat.
People with celiac disease or gluten intolerance should be aware that, although the production process will remove most of the protein components, maltodextrin derived from wheat may still contain some gluten.
Genetically modified (GM) ingredients:
GM corn, which is a genetically modified organism (GMO), is a common source of maltodextrin.
The World Health Organization (WHO) state that GMOs are safe to consume.
However, GMOs may be harmful to the environment or people's health because of the increased use of herbicides and pesticides on GMO crops.
There is also a chance that the genetically modified material can get into wild plants and animals, or into the human body through the diet.
Many people believe that there is a link between GMOs and various health conditions, including cancer, kidney problems, Alzheimer's disease, antibiotic resistance, allergies, and reproductive issues.
There is little evidence that this is true, though some believe that the lack of evidence could be partly due to the censorship of GMO research.
The Environmental Sciences Europe journal published an article in support of this theory.
Digestible maltodextrins are low-sweet saccharide polymers consisting of D-glucose units linked primarily linearly with alpha-1,4 bonds, but can also have a branched structure through alpha-1,6 bonds.
Often, maltodextrins are classified by the amount of reducing sugars present relative to the total carbohydrate content; between 3 and 20 percent in the case of digestible maltodextrins.
These relatively small polymers are used as food ingredients derived by hydrolysis from crops naturally rich in starch.
Through advances in production technology, the application possibilities in food products have improved during the last 20 years.
However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health.
Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed.
Exchanging unprocessed starch with maltodextrins may lead to an increased glycemic load and therefore post meal glycaemia, which are viewed as less desirable for health.
Apart from beneficial food technological properties, Maltodextrins use should accordingly also be viewed in light of this.
Finally, this review reflects on regulatory aspects, which differ significantly in Europe and the United States, and, therefore, have implications for communication and marketing.
Maltodextrin is a type of carbohydrate synthesized from grain starch, corn, potatoes or rice that is commonly added to food to enhance sweetness and texture.
As one of the main components of ‘weight gainer’ used by bodybuilders, maltodextrin has a thick, sweet taste that matches its dense caloric content.
Despite Maltodextrins classification as a complex carbohydrate, maltodextrin is quickly absorbed by the gut and can elevate blood sugar faster than glucose.
On the glycemic index, a relative scale of how quickly a ingested carbohydrate affects blood sugar, maltodextrin ranges between 85-105, where the standard glucose is set at 100.
Sugars that induce a rapid rise in blood glucose content are typically considered poor sources of energy and nutritionally deficient.
Though Maltodextrin is generally true that a diet comprised of mostly high glycemic carbohydrates would be unsatisfactory, they do have an important role in athletic performance and recovery.
What is maltodextrin?
Maltodextrin is a polysaccharide that is used as a food additive.
Maltodextrin is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
Maltodextrin is commonly used for the production of soft drinks and candy.
Maltodextrin can also be found as an ingredient in a variety of other processed foods.
Used as a thickener in infant formula, milk thickeners, and commercial baby food, maltodextrin has a glycemic index ranging from 85 to 105.
When we consider that pure glucose has a glycemic order of 100 and the side effects of this are obesity, an increased risk of heart disease, type 2 diabeties and cancer, one has to ask, why oh why is this being put into baby formula and commercial baby food?
What do the experts say about maltodextrin?
For further information on this I suggest you start by reading the research from Harvard Medical School2 where they studied the effects of ‘maltodextrin-dominant human infant formula’ on neonatal mice.
Maltodextrin states that, ‘mice in all M groups demonstrated reduced body weight, increased small intestinal dilatation and increased intestinal injury scores.
Maltodextrin-dominant infant formula with hypoxia (reduced oxygen levels) led to intestinal injury in neonatal mice accompanied by loss of villi, increased MUC2 production, altered expression of tight junction proteins, enhanced intestinal permeability, increased cell death and higher levels of intestinal inflammatory mediators.
This robust and highly reproducible model allows for further interrogation of the effects of nutrients on pathogenic factors leading to intestinal injury, and what is known as Necrotizing Enterocolitis (NEC) in preterm infants.”
In regards to maltodextrin increasing MUC2 production, a family of high molecular weight, heavily glycosylated proteins (glycoconjugates) produced by epithelial tissues in most animals, research shows a critical link between imbalance causing many cancers.
The National Institute of Child Health and Human Development defines NEC as “infection and inflammation in the child’s gut, which may stem from the growth of dangerous bacteria or the growth of bacteria in parts of the intestine where they do not usually live.”
A recent NICHD-supported study found that a common type of medication, sometimes given to infants for acid reflux and called “H2-blockers,” (e.g. Ranitidine) was associated with a slight increase in the risk of NEC in preterm infants.
Another study “determined that maltodextrin impairs cellular anti-bacterial responses and suppresses intestinal anti-microbial defense mechanisms.”
Chemical formula: C6nH(10n+2)O(5n+1)
Molar mass: Variable
Appearance: White powder
Solubility in water: Free soluble or readily dispersible in water
Solubility: Slightly soluble to insoluble in anhydrous alcohol
CAS Number: 9050-36-6 check
ChemSpider: None
ECHA InfoCard: 100.029.934
PubChem CID: 62698
UNII: 7CVR7L4A2D check
CompTox Dashboard (EPA): DTXSID5027720