Chemistry:Maltodextrin

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Short description: Polysaccharide of glucose
Maltodextrin
Maltodextrin.png
Identifiers
ChemSpider
  • None
EC Number
  • 232-940-4
UNII
Properties
C6nH(10n+2)O(5n+1)
Molar mass Variable
Appearance White powder
Free soluble or readily dispersible in water[1]
Solubility Slightly soluble to insoluble in anhydrous alcohol[1]
Hazards
NFPA 704 (fire diamond)
Flammability code 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilHealth code 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineReactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no codeNFPA 704 four-colored diamond
1
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is ☑Y☒N ?)
Infobox references

Maltodextrin is an oligosaccharide used as a food ingredient.[1][2] It is produced from grain starch by partial hydrolysis and is a white hygroscopic spray-dried powder.[1] Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerization).[2] It is an ingredient in various processed foods and sold as a carbohydrate supplement.[1][2]

A different manufacturing process[3] produces digestion-resistant maltodextrin (also called resistant maltodextrin) – a fermentable dietary fiber – which is resistant to digestive enzymes in humans, and is associated with potential improvement of biomarkers for diseases associated with metabolic syndrome.[4][5] Manufactured from various starch sources, digestion-resistant maltodextrin is produced worldwide for use in foods as a fiber additive.[1][3]

Definition

Maltodextrins are classified by a dextrose equivalent (DE) of between 3 and 20.[2][6] The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower the heat resistance. Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Digestible maltodextrin

Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching).[1][6][7] Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long. Properties of maltodextrin, such as sweetness, viscosity, and texture, can be manipulated during manufacturing by altering the extent of starch hydrolysis.[7]

Maltodextrin manufacturing produces a high-purity product with microbiological safety, making it applicable to varied food, beverage, sports, and baked products.[2] Maltodextrin has a food energy value of 4 calories per gram (or 16 kiloJoules per gram).[2]

Digestion-resistant maltodextrin

Digestion-resistant maltodextrin has the properties of low viscosity and high water solubility.[5] It is a soluble (fermentable) dietary fiber with numerous non-starch glycosidic bonds, allowing it to pass through the digestive tract unchanged in physical properties without undergoing digestion, supplying no food energy.[5] In the colon, it is a prebiotic fiber fermented by gut microbiota, resulting in the formation of short-chain fatty acids involved in gastrointestinal health.[5][8]

Manufacturing

Digestible maltodextrin

Maltodextrin can be enzymatically derived from any starch, such as corn, potato, rice or cassava.[1][6][7] In the United States, this starch is usually corn; in Europe, it is common to use wheat. 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.[9] 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 Food and Drug Administration policy.[2]

In the United States, maltodextrin is considered a safe ingredient (GRAS) for food manufacturing.[6]

Digestion-resistant maltodextrin

Because resistance to enzymatic digestion of maltodextrin is produced by enzymatic effects, starch dextrinization is completed specifically at the 1,2- and 1,3-glycosidic bonds.[10] Production occurs by control of temperature and acid catalysts on the starch source, forming new bonds to make dextrins less sensitive to digestion by reducing the number of targets within the dextrin molecule for potential enzyme action.[10]

Roasting the starch source in an acidic condition causes hydrolysis and transglucosidation of the glycosidic bonds, producing a soluble pyrodextrin with glucose equivalents of less than 20, resulting in the digestion-resistant maltodextrin.[3][10] To facilitate purification, the dextrin is further treated with alpha-amylase and glucoamylase enzymes.[3]

In the United States, industrial digestion-resistant maltodextrin is recognized as a safe ingredient for food manufacturing.[5]

Food uses

Digestible maltodextrin

Maltodextrin has varied applications for food and beverage processing, including medical food, baby food, hospital food, and sports supplement products.[2] It is also used as a substitute for lactose.[2]

Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.[2] It is an effective flavorant, bulking agent, and sugar substitute.[2]

Maltodextrin is easily digestible and can provide a quick source of food energy.[2] Due to its rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise.[11] It can be taken as a dietary supplement in powder form, gel packets, energy drinks[2] or oral rinse.[12][13] Maltodextrin has a high glycemic index, ranging from 85 to 119,[14][better source needed] higher than table sugar.[1]

Digestion-resistant maltodextrin

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.[5][10] 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.[3][5][10]

In 2017, Health Canada included digestion-resistant maltodextrin among manufactured sources of dietary fiber having desirable physiological effects eligible for product labeling.[15]

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.[2] As maltodextrin is quickly digested and absorbed, excessive consumption may contribute to weight gain, impaired insulin sensitivity, and elevated blood lipids, if not balanced with an appropriate lifestyle or diet.[2]

Digestion-resistant maltodextrin

Digestion-resistant maltodextrin is a fermentable dietary fiber under research for its potential to lower the risk of hypoglycemia, obesity, and associated disorders of metabolic syndrome.[5] While traversing the colon, digestion-resistant maltodextrin is a substrate for producing short-chain fatty acids, the main energy source of cells lining the colon, thereby contributing to health of the gastrointestinal system.[5][8][10][15]

Other uses

Maltodextrin is used to coat pills and tablets, and to formulate powders, in the manufacturing of prescription drugs and dietary supplement products.[2] It is also used as a horticultural insecticide both in the field and in greenhouses.[16] 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.[16]

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 "Maltodextrin". PubChem, US National Library of Medicine. 2024. https://pubchem.ncbi.nlm.nih.gov/compound/Maltodextrin. 
  2. ↑ 2.00 2.01 2.02 2.03 2.04 2.05 2.06 2.07 2.08 2.09 2.10 2.11 2.12 2.13 2.14 2.15 "Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins". Critical Reviews in Food Science and Nutrition 56 (12): 2091–100. September 2016. doi:10.1080/10408398.2014.940415. PMID 25674937. 
  3. ↑ 3.0 3.1 3.2 3.3 3.4 Buck AW (2012). Cho S, Almeida N. ed. Resistant maltodextrin overview: Chemical and physical properties; In: Dietary Fiber and Health, chapter 20 (1 ed.). Boca Raton, Florida: CRC Press. p. 279-290. ISBN 9781439899373. https://books.google.com/books?id=CWjNBQAAQBAJ&pg=PA279. 
  4. ↑ "Effects of resistant maltodextrin on bowel movements: a systematic review and meta-analysis". Clinical and Experimental Gastroenterology 11: 85–96. 2018. doi:10.2147/CEG.S153924. PMID 29535547. 
  5. ↑ 5.0 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 Li, Fei; Muhmood, Atif; Akhter, Muhammad et al. (2023). "Characterization, health benefits, and food applications of enzymatic digestion-resistant dextrin: A review". International Journal of Biological Macromolecules 253 (Pt 4): 126970. doi:10.1016/j.ijbiomac.2023.126970. PMID 37730002. https://www.sciencedirect.com/science/article/abs/pii/S0141813023038679. 
  6. ↑ 6.0 6.1 6.2 6.3 "Maltodextrin. Listing of Specific Substances Affirmed as GRAS". US Code of Federal Regulations, Title 21, Part 184, US Food and Drug Administration. 17 October 2023. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=184.1444. 
  7. ↑ 7.0 7.1 7.2 Moore, Geovana Rocha Plácido; Canto, Luciana Rodrigues do; Amante, Edna Regina; Soldi, Valdir (2005). "Cassava and corn starch in maltodextrin production". Química Nova (SciELO, Brazil) 28 (4): 596–600. doi:10.1590/s0100-40422005000400008. ISSN 0100-4042. https://www.scielo.br/j/qn/a/W4BYcH9TYmkzjqL7Gqh4Cdr/. 
  8. ↑ 8.0 8.1 "Questions and Answers on Dietary Fiber". US Food and Drug Administration. 17 December 2021. https://www.fda.gov/food/food-labeling-nutrition/questions-and-answers-dietary-fiber. 
  9. ↑ "Regulation (EU) No 1169/2011 of the European Parliament and of the Council". Annex II, Directive No. 1169/2011 of 25 October 2011. http://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32011R1169&from=en. Retrieved 4 Apr 2016. 
  10. ↑ 10.0 10.1 10.2 10.3 10.4 10.5 Chen, Xinyang; Hou, Yinchen; Wang, Zhen et al. (2023-11-27). "A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches". Polymers 15 (23): 4545. doi:10.3390/polym15234545. ISSN 2073-4360. PMID 38231993. 
  11. ↑ "Acute Effects of Carbohydrate Supplementation on Intermittent Sports Performance". Nutrients 7 (7): 5733–63. July 2015. doi:10.3390/nu7075249. PMID 26184303. 
  12. ↑ "Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis". Sports Medicine 52 (8): 1833–1862. August 2022. doi:10.1007/s40279-022-01658-3. PMID 35239154. 
  13. ↑ "Effect of carbohydrate mouth rinse on muscle strength and muscular endurance: A systematic review with meta-analysis". Critical Reviews in Food Science and Nutrition 63 (27): 8796–8807. 2023. doi:10.1080/10408398.2022.2057417. PMID 35373671. 
  14. ↑ "Maltodextrin: The Time and Place for High Glycemic Carbohydrates". 8 March 2020. https://www.onnit.com/academy/maltodextrin-time-place-high-glycemic-carbohydrates/. 
  15. ↑ 15.0 15.1 "Policy for Labelling and Advertising of Dietary Fibre-Containing Food Products". Health Canada, Government of Canada. May 2017. https://www.canada.ca/en/health-canada/services/publications/food-nutrition/labelling-advertising-dietary-fibre-food-products.html. 
  16. ↑ 16.0 16.1 "Majestik Label". https://www.dejex.co.uk/productpdfs/212_insecticides/CHEM-MAJ-005_Majestik_Label.pdf. 

External links



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