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Maltodextrin - Its Nature, Application, and Potential Risks
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Thanks to scientific advancements, we can acquire modified products with superior characteristics and technological parameters than the original ones. An example of such products is maltodextrin, which is the result of the hydrolysis of gelatinized starch. What is this compound, where does it occur, and is it safe for the physique?
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Maltodextrin – Definition and Characteristic Features
Maltodextrin is a type of modified starch that results from the partial hydrolysis of starch from food of various origins (e.g., potatoes, corn, rice, oats). This starch is first subjected to a gelatinization process and then, under the influence of acids and/or enzymes (e.g., Α-amylase) used in the food industry, it undergoes hydrolysis to form maltodextrins. Maltodextrins are often referred to as hydrolyzed starch products, abbreviated as SHP (old hydrolytic products). The main parameter that describes maltodextrins is the glucose equivalent DE (dextrose), which determines the degree of saccharification of starch. This value is expressed as a percentage of reducing sugars in the dry hydrolysate substance in relation to glucose. Maltodextrins are classified as low-, medium-, and high-sweetened based on the DE value. Maltodextrin used in industry typically has the form of a white or slightly cream-colored, powdery powder that is fully soluble in water and has a mild sweet taste and characteristic odor.
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Application of maltodextrin in the food industry
Starch modifications aim to improve its existing properties or achieve new, specific ones for a given product. Maltodextrins are widely used in industry due to their desired biological and functional properties. On an industrial scale, maltodextrin is used as a neutral filler, as a gelling agent, emulsion stabilizer and coating material. They have the ability to inhibit the formation of ice crystals at low temperatures, prevent sugar crystallization, increase the viscosity and densities of liquid products, and to enhance the sensitivity of fats, dairy products and margarines. In particular, maltodextrins with DE < 5 form thermoreversible gels resembling the consistency and spreadability of edible fats, which is why they are often used in the production of cheeses and margarines, which are characterized by good spreadability even straight out of the refrigerator. Starch hydrolysates used as fat substitutes can replace up to 40-85% of the fat in a product. From the consumer's point of view, their use in food technology seems to be the most interesting. Due to their properties, they are often added to sauces, soups and creams. They are also used as emulsifiers, flavor and aroma enhancers, leavening agents, thickeners and preservatives. In the dairy industry, they are added to ice creams, margarines, milk desserts, yogurts and sauces.
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Significance of Maltodextrin
Thanks to its properties, maltodextrin is widely utilized as an industrial additive. It can be detected in products such as: - dietary concentrates, soups, sauces, seasonings; - baked goods and confectionery; - mayonnaise; - nutritional beverages (as a source of easily digestible carbohydrates); - carbonated beverages; - sweets; - ice creams and frozen desserts; - dietary products; - children's food (modified milk, infant nutrition, cereals).
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Maltodextrin in children's cereals
Due to easy digestibility by the digestive system, maltodextrins can be used even by the youngest children and infants. Their immature digestion and inability to produce certain enzymes make it difficult for them to digest starch. The addition of maltodextrins also improves the flavor values of foods for children and infants – increases water solubility and offers an appealing structure and consistency of the finished product. Significantly, maltodextrin can also serve as an alternative energy source in foods for lactose-intolerant children. It is also used in hypoallergenic products where milk protein has been hydrolyzed or replaced with soy protein.
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Maltodextrin as an Energy Source in Sports
Maltodextrin is gaining increasing significance as an energy source for muscles during strenuous physical activity. This complex carbohydrate compound of glucose is garnering ever-growing endorsement from athletes, especially those engaged in long-distance sports. Both scientific research and individual observations affirm the efficacy of maltodextrin in providing energy and its impact on performance and muscle recovery.
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Maltodextrin and Gluten
Maltodextrin is primarily produced from starch derived from gluten-free sources, such as corn, potatoes, rice, and tapioca, and should therefore be naturally gluten-free. However, it is sometimes produced from wheat, which means that people with celiac disease need to pay particular attention to the source of the maltodextrin. Obtaining this information can be difficult, as the manufacturer is not required to disclose the gluten content of the maltodextrin used. According to the Regulation of the Minister of Agriculture and Rural Development of 10 July 2007 on the labeling of food products, "the manufacturer is obliged to provide information on the origin of the starch and modified starch on the packaging if the starch contains gluten (...)". However, the manufacturer is not required to provide information on the gluten content of maltodextrin based on wheat, if the degree of processing does not increase the allergen level.
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Maltodextrin - Glycemic Value
The glycemic value (GV) is a measure of a product's ability to increase blood glucose levels compared to the effects of equivalent amounts of glucose or wheat bread. The higher the GV of a product, the faster the blood sugar level rises after consuming the product. Maltodextrin exhibits a high glycemic value (over 70), which means that its consumption should be controlled and minimized in cases of carbohydrate metabolism disorders such as diabetes or insulin resistance to avoid the risk of a rapid increase in blood sugar levels after consuming maltodextrin and the risk of hyperglycemia.
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Maltodextrin - potential risk
Maltodextrin is a key component in many processed food products. Although no direct associations between its consumption and negative health impacts have been documented, it has been proposed that large amounts of maltodextrin could contribute to an increased risk of chronic diseases. Specifically, regular consumption of high-energy, low-fiber and high-protein products with high levels of processed simple sugars (including maltodextrin) may lead to body fat gain, deterioration of insulin sensitivity, and dyslipidemia. Nevertheless, maltodextrin is widely considered a safe food additive and is used as a component of oral medical nutrition preparations to improve the nutritional status of hospitalized patients. However, it is recommended to consume maltodextrin in moderation and consider the use of maltodextrin supplementation on a case-by-case basis (e.g., athletes).
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Cost of Maltodextrin
Maltodextrin is not a high-priced product, and we pay an average of several dollars per kilogram. However, it is important to note that if the suggested serving is around 50 grams, there are 20 servings of maltodextrin in a kilogram pack, and the price per serving is not as low as one might think.
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Overview
Maltodextrin, due to its technological benefits, is extensively utilized in the food industry. It indisputably improves the organoleptic attributes of the products to which it is added. Furthermore, it is employed in sports and in the nutrition of children and hospital patients. Maltodextrin is considered a safe substance, however, individuals with glucose-tolerance disorders, diabetics, and those with insulin resistance should restrict their consumption due to its high glycemic index. People with gluten sensitivities, such as celiac disease, should also exercise caution as maltodextrin can be produced from cereal raw materials, including wheat.
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