Maltodextrin is defined as a product of starch hydrolysis containing a unit of α-D-glucose that is largely bonded through a 1.4 glycosidic bond with a DE less than 20 [5]. The general formula of maltodextrin is [(C6H10O5) nH2O)]. Maltodextrin with water will form a gel that can melt or dissolve and resemble a fatty structure. Consistency, appearance and organoleptic properties are acceptable.
The use of maltodextrin in food production can also reduce calories by more than 70 percent [6]. The process of enzymatic starch hydrolysis showed in Figure 1. (α-amylase enzyme) (C6H10O5)n + nH2O (C6H10O5)m.H2O + (C6H10O5)2.H2O + C6H12O6 starch heat oligosaccharide maltose glucose Figure 1. Process of enzymatic starch hydrolysis
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Maltodextrin has about 4 calories per gram — the same number of calories as sucrose, or table sugar.
Like sugar, your body is able to digest maltodextrin quickly, so it’s useful if you need a quick calorie and energy boost. However, the GI of maltodextrin is higher than that of table sugar and ranges from 106 to 136. This means it can raise your blood sugar very quickly.
Maltodextrin is often used as a thickener or filler to increase the volume of processed foods. It is also a preservative that increases the shelf life of packaged foods.
It is inexpensive and easy to produce, which makes it useful for thickening products such as instant puddings and gelatins, dressings and salad dressings. It can also be combined with artificial sweeteners to sweeten products, such as canned fruit, desserts, and powdered beverages.
It is even used as a thickener in personal care items such as lotions and hair care products.
The United States Food and Drug Administration (FDA) has approved that Maltodextrin is a very safe food additive. It is also included the nutritional value of the food as part of the total carbohydrate count.
According to the Dietary Guidelines for Americans, carbohydrates should make up no more than 45–65 percent of your total calories. Ideally, most of those carbohydrates should be fiber-rich complex carbohydrates and not foods that spike your blood sugar quickly.
However, maltodextrin is usually only found in foods in small amounts. It won’t significantly affect your overall carbohydrate intake.
Maltodextrin also has a high glycemic index (GI), which means it can cause your blood sugar to spike. It is safe to consume in very small amounts, but people with diabetes should be especially careful.
A diet consisting mostly of low GI foods is beneficial for everyone, not just people with diabetes.
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