Maltodextrin

Digestible maltodextrins are well-defined chemically, understood, and documented. The chemical is of greater structural complexity than a digestible maltodextrin. The two families of maltodextrins have little in common chemically or nutritionally. Names used to identify digestion-resistant maltodextrin as an ingredient in foods for regulatory purposes include soluble fiber, resistant dextrin, or dextrin. In that study, the final maltodextrin product required further processing of the resistant dextrin. The chemical family is effectively defined by the food starch and the manufacturing process, both of which may vary according to manufacturing preferences. == History ==

After development of food ingredients from starch sources around 1950, digestible maltodextrins were first produced between 1967 and 1973. Digestion-resistant maltodextrins were developed in the 1990s from studies of starch nutrition, leading to the definition of resistant starch. Some sources typically referred to digestible maltodextrin when describing maltodextrin without further definition of which maltodextrin was used. ==Manufacturing==

Digestible maltodextrin production Maltodextrin can be enzymatically derived from any starch, such as corn, potato, rice or cassava. In the United States, this starch is usually corn; in Europe, it is common to use wheat. A food starch is boiled. The resulting paste is treated with a combination of acid and enzymes to produce maltodextrins. Enzymes can be used to break starches apart as an alternative to roasting. This type is known as "resistant dextrin" in the GRAS notice. ==Food uses==

In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011. In the United States, however, it 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 FDA policy. It can be taken as a dietary supplement in powder form, gel packets, energy drinks Maltodextrin has a high glycemic index of 110, compared to glucose (100) and table sugar (80). Maltodextrin can be used to microencapsulate oil, fats, and other liquid flavorings into a free-flowing powder. This protects the insides from oxidation while also allowing instant food powders to be made out of these ingredients. Maltodextrin is water-soluble, so it dissolves away to release the contents when water is added. The same principle is used to make alcohol powder, which turns into an alcoholic drink when water is added. In the United States, maltodextrin is considered a safe ingredient (GRAS) for food manufacturing. The low molecular weight, low viscosity, high water solubility, and resistance to enzymatic activity allow digestion-resistant maltodextrin to avoid digestion in the gastrointestinal tract. Such properties may be advantageous to add digestion-resistant maltodextrin as a source of fermentable dietary fiber in food manufacturing, while maintaining the sensory qualities of processed foods. Digestion-resistant maltodextrins, as prebiotic dietary fiber, are additives used in processed foods primarily as bulking agents or with the intent to confer a health effect. The characteristics of digestion-resistant maltodextrins allow them to be added to diverse kinds of food products, such as beverages, dairy products, and desserts. They are also relatively low-calorie, colorless, odorless and tasteless. They are nontoxic, chemically stable, and nonreactive with other food ingredients over the range of temperatures required for food preparation and storage. In Europe, the United States, and Canada, industrial digestion-resistant maltodextrin is recognized as a safe ingredient for food manufacturing. ==Health research==

Digestible maltodextrin Due to its liberation of glucose molecules when digested, maltodextrin can cause a rapid increase in blood sugar levels when consumed in large quantities, especially for individuals with diabetes or insulin resistance. Reviews have concluded that digestion-resistant maltodextrin is classified as a type 5 resistant starch (RS5), a prebiotic dietary fiber having properties that may improve management of diabetes and other disorders of metabolic syndrome. Consumption of food or beverage products containing fermentable dietary fibers, such as digestion-resistant maltodextrin, may cause abdominal discomfort, bloating, and flatulence. In 2017, Health Canada included digestion-resistant maltodextrin among manufactured sources of dietary fiber having desirable physiological effects eligible for product labeling. In 2018, the United States FDA issued an industry guidance document stating that foods made with digestion-resistant maltodextrin could be advertised as providing a health benefit from fermentable dietary fiber. ==Other uses==

Maltodextrin is used to coat pills and tablets, and to formulate powders, in the manufacturing of prescription drugs and dietary supplement products. Having no biochemical action, its efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks insect spiracles, and causes death by asphyxiation. ==See also==