Maltodextrin
Fixed
240 ° C ( decomposition)
Maltodextrin ( Maltrin trademark ) is a water-soluble carbohydrate mixture, which is prepared by hydrolysis of starch (poly - α -glucose) (see modified starch ). The hydrolysis is carried out partly by acid, partly by enzymatic methods. It is a mixture of monomers, dimers, oligomers and polymers of glucose. Depending on the degree of hydrolysis, the percentage composition is different. This is described by the dextrose equivalent, which is maltodextrin 3-20. For this purpose, ME units are used. ME 1 has the Sweetness of strength and the theoretical ME 100 has the sweetness of pure glucose.
The word maltodextrin is derived from maltose and dextrose: maltose ( malt sugar = ) is the dimer of two glucose molecules, while dextrose ( = glucose = dextrose) is a monomer.
Maltodextrin is hardly sweet and almost tasteless. Since it is just water, it is used in dietetics to enrich meals with carbohydrates. In water it forms a sticky, turbid and viscous mass.
Resistant maltodextrin, however, is largely indigestible.
Use
Maltodextrin is used as a source of energy and due to its secondary properties such as foam stability, as a stabilizer, filler, preservative, as well as an ingredient in the food production.
It is there mainly
- As a filler and thickener in a variety of products such as: soups, meat and sausages, sweets and children's nutrition,
- As fat substitute in low calorie foods,
- As the main energy carrier in medical drinking and tube feeding ( enteral nutrition),
- As readily available carbohydrates part of sports food and drinks,
- As extenders in different coffee roasters
- To avoid undesirable Beigeschmäcke (so-called false - flavors, off-flavors ),
- As a carrier for sensitive or volatile substances such as flavors, vitamins or herbs,
- As a nutrient for bacteria in fermentation processes in biotechnology.
Maltodextrin in endurance sports
Maltodextrin is commonly used due to its advantageous for the sports nutritional properties for the preparation of isotonic drinks or high calorie gel, usually in combination with fructose.
Although the polysaccharide maltodextrin has a high glycemic index, but offers in comparison to shorter chain carbohydrates such as sucrose, dextrose or malt the following advantages:
- Maltodextrin has at the same energy intake ( calories ), a much lower osmolarity, ie binds less water per se. Thus, it can also be in a state of physical dehydration easier to drink ( " it does not stick so "). In the intestine, however, the lower osmolarity plays no essential role more as long-chain carbohydrates cleaved to absorption in the digestive tract and are thus shorter.
- Maltodextrin is tasteless. Shorter chain carbohydrates are usually felt sweet of relatively large amounts as unpleasant.
- Because of these two points, a higher number of calories to be supplied by a short-chain carbohydrates by maltodextrin.