What is Maltodextrin?
Maltodextrin is a polymer of glucose. It can vary in length of glucose molecules typically ranging between three to 17 glucose molecules in length. Depending on the number of glucose units in a maltodextrin molecule, a dextrose equivalent or DE can be given. The DE of maltodextrins can range between three and 20 and is meant to signify the number of reducing sugars present. DE can range from 0 to 100 with dextrose (glucose) being 100% and a starch being 0. The greater the DE, the sweeter the maltodextrin will be and the longer the maltodextrin molecule is. High DE maltodextrins will also dissolve more rapidly in solution and typically appear clear in solution while causing less thickening of the solution. The lower the DE, the less sweet a maltodextrin will be and the shorter the maltodextrin molecule is. Low DE maltodextrins will dissolve much more slowly in solution and typically appear more cloudy in solution while making the solution more thick in texture.
Sources and Manufacturing
Maltodextrin can be created from various starch sources. These sources include corn, potato, rice, tapioca, wheat, etc. Maltodextrins are created from these sources through the use of enzymes that will break down the starches to the desired chain lengths. Depending on the individual and any related sensitivities or allergies, the source of maltodextrin should be considered or avoided to reduce GI distress or discomfort. There is occasionally a misconception among certain athletes that all maltodextrin causes them GI discomfort. The reality is that the source from which the maltodextrin is derived is the likely culprit. With this in mind, if an individual has a wheat sensitivity, a corn or rice based maltodextrin may be a preferred choice over a wheat-based maltodextrin so that GI distress is not experienced. If the maltodextrin source is not listed, it is best to confirm with the company or manufacturer to see if the source is compatible with any sensitivities or allergies. Furthermore, due to the processing procedures related to creating maltodextrin powders, the quality and purity of the powder can vary. Depending on the manufacturing processes, trace amounts of fats, proteins, salts (sodium, calcium ,etc.), and ash can be found in maltodextrin powders. The source of the maltodextrin and the byproducts in the resulting powder may also result in discomfort or have a greater likelihood of GI distress.
Qualities
Maltodextrin is a favorable carbohydrate source in sports nutrition products because it can provide the same amount of energy as other carbohydrates such as dextrose, sucrose, and fructose while being less sweet and having a lower osmolality, which reduces the risk of GI distress. This allows it to be more palatable compared to using dextrose, sucrose, or fructose alone. It also has a similar or higher glycemic index compared to glucose meaning it is quickly absorbed by the gut and transported in the blood where it can be quickly absorbed by the muscle for use as energy.
Variants of Maltodextrin
More recently, new variants or cousins of maltodextrin have been created to improve on the properties of existing maltodextrin products. A common cousin of maltodextrin being more widely used in sports nutrition products is called Cluster Dextrin or Highly Branched Cyclic Dextrin (HBCD) manufactured by Glico. HBCD has the advantage of being less sweet than typical maltodextrins and also containing more glucose units per molecule of HBCD. This allows HBCD to have much lower osmolality compared to maltodextrin. However, HBCD can be more difficult to dissolve in solution compared to a maltodextrin with low DE. HBCD also has a lower glycemic index compared to maltodextrin meaning that it is more slowly absorbed into the blood from the GI tract. There is a new variant of maltodextrin called Agenanova that is being used in a limited number of sports nutrition products. Agenanova was created and developed by Agrana and has a unique combination of qualities such as dissolving clearly and rapidly in solution while still having little to no sweetness (a DE <1) and has a lower glycemic index compared to standard maltodextrins.
Other Uses
In other food products, maltodextrin is used to enhance the texture and palatability of a solid food or drink. Because of the natural thickening quality of maltodextrin, it can be added to spreads, for example, to create the desired texture and mouthfeel. Other more unique uses are in farming or gardening to help manage invasive weeds or bugs. By spraying a maltodextrin solution, the weed can effectively be suffocated thus allowing for weed management without needing the use of pesticides.
Maltodextrin in Carbs Fuel Products
We believe in mindfully choosing the best ingredients possible when creating any of our nutrition products. During the development of our original energy gel and sport drink mix, we tested countless types of maltodextrin. We carefully selected specific types of maltodextrins with the highest quality that imparted the properties we were seeking in each of our products. We believe that this careful curation of ingredients will be favorable to as many people as possible and be a significant competitive advantage over other products’ formulations. So, next time you’re looking at ingredient lists, keep in mind that not all maltodextrins are created equal.
