Maltodextrin

Also Known As : Hydrolysed cereal solids, maltodextrin solids

Descriptions
details

Vegetarian

Taste Profile

It is neutral in taste with very little or no sweetness. It has no smell.

Usage Tips

Maltodextrin is used in artificial sweeteners as a binding agent, it creates crystal-like sugars that are then packaged and sold.
It has a drying effect on food, hence are added to substances like instant pudding to turn into dry crystals which can be made into a thickened mixture by adding a liquid.
It is a quick source of energy in sports drinks and is used in weight gain supplements. It preserves packaged and canned foods.
It prevents ice growth in frozen foods. It is also used to replace sugar or fat in low-calorie foods like low-fat peanut butter, low-fat mayo.
Sometimes it is combined with artificial sweeteners to sweeten products such as canned fruits, desserts, and powdered drinks.
A common use of maltodextrin as a thickener or filler is to increase the volume of processed foods, like gelatins, sauces, salad dressings, baked goods, potato chips, yogurts, nutrition bars, and meal replacement shakes.
For people with hypoglycemia condition (low blood sugar levels), maltodextrin is given to them as part of their treatment as it quickly increases the blood sugar levels.

Common names and forms

Corn Maltodextrin
Maltodextrin powder
Maltodextrin Solids

Description

Maltodextrin alternatively known as “hydrolyzed cereal solids”, is usually starch-conversion products that considerably have a small amount of maltose and dextrose. These maltodextrins are produced from starch, which usually happens to be corn. Under the very process of its production, the ones that are picked happens to be the purest form of carbohydrate, henceforth they are cooked or pasted to open up into a granule and then they are hydrolyzed. Moreover, products can also be made by hydrolyzing with acid or enzymes or with the amalgamation of both acid and enzymes. They are available in white powdered form. Albeit, maltodextrins are usually used in chewable-tablet formation, while their modified forms are also in tablet-coating formulations. They are highly used in the food industry as a moisture conditioner, a crystallization inhibitor, a food plasticizer, a stabilizer, carrier, and a bulking agent. Maltodextrin is gluten-free, since its production process completely removes the gluten part of wheat or barley, resulting in gluten-free maltodextrin. They have a calorific value of 4 kcal/g. However, it has no nutritive value.

Note

Maltodextrin is high in glycemic index (GI), hence it can cause a spike in the blood sugar levels. It’s best to consume it in very small amounts, while it should be avoided by diabetics.⁽¹⁾ Maltodextrin may cause allergic reactions like rash or skin irritation, asthma, cramping, or difficulty in breathing.⁽²⁾ Maltodextrin tends to suppress probiotics which adversely affect the gut health and may lead to intestinal damage. Studies suggest that maltodextrin increases the activity of Escherichia coli bacteria, which causes inflammatory bowel diseases like Crohn's disease. It also aids the survival of Salmonella bacteria, which may result in gastroenteritis. Maltodextrin may also reduce the ability of cells to respond to bacteria, thus suppressing the intestine's defense mechanisms, leading to intestinal disorders.⁽³⁾

Resource & Links

(1) https://www.healthline.com/health/food-nutrition/is-maltodextrin-bad-for-me#is-it-safe

(2) https://www.medicalnewstoday.com/articles/322426.php

(3) https://draxe.com/nutrition/maltodextrin/

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