From the Guidelines
Maltodextrin is a food additive derived from starch that serves as a thickener, filler, and preservative in many processed foods, and its source must be known to ensure gluten-free status, as it can be made from wheat, corn, rice, or potato starch 1.
Definition and Uses
Maltodextrin is created through partial hydrolysis of starches, resulting in a white powder with a neutral taste and varying sweetness levels depending on its dextrose equivalent (DE) value. It is easily digestible, providing 4 calories per gram, and rapidly converts to glucose in the body, causing potential blood sugar spikes.
Classification and Glycemic Index
According to the classification of carbohydrates, maltodextrin is an oligosaccharide, specifically a malto-oligosaccharide 1. Its high glycemic index makes it a concern for people with diabetes, who should monitor their consumption.
Preoperative Carbohydrate Loading
Maltodextrin is used in preoperative carbohydrate loading to reduce preoperative thirst, hunger, and anxiety, as well as postoperative insulin resistance 1. However, its use in diabetic patients is still a topic of debate, with some studies suggesting that it may elevate plasma glucose levels 1.
Key Points
- Maltodextrin is a processed ingredient with minimal nutritional value beyond its caloric content.
- It is primarily used for its functional properties in food manufacturing.
- People with diabetes should monitor their consumption due to its high glycemic index.
- Those with gluten sensitivities should verify the source if concerned about wheat-derived maltodextrin.
- Maltodextrin can be used in preoperative carbohydrate loading, but its use in diabetic patients requires careful consideration.
From the Research
Definition and Composition of Maltodextrin
- Maltodextrins are not sweeteners but are added to a wide variety of food and drink products for their physical and chemical properties 2.
- Digestible maltodextrins are low-sweet saccharide polymers consisting of D-glucose units linked primarily linearly with alpha-1,4 bonds, but can also have a branched structure through alpha-1,6 bonds 3.
- Maltodextrins are classified by the amount of reducing sugars present relative to the total carbohydrate content, typically between 3 and 20 percent in the case of digestible maltodextrins 3.
Health Effects and Applications of Maltodextrin
- The use of maltodextrins may lead to an increased glycemic load and therefore post-meal glycaemia, which are viewed as less desirable for health 3.
- Resistant maltodextrin (RMD) is a soluble dietary fiber that has been shown to reduce visceral fat in long-term clinical trials when continuously administered 4.
- A short-clustered maltodextrin (SCMD) has been developed as a dietary starch substitute to improve postprandial glucose homeostasis, showing a 22.3% decrease in glycemic peak in ICR mice 5.
- Tapioca resistant maltodextrin (TRM) has been found to attenuate glycaemic and insulin responses in healthy subjects, with reduced incremental plasma glucose and serum insulin 6.
Regulatory Aspects and Safety
- Regulatory aspects of maltodextrins differ significantly in Europe and the United States, with implications for communication and marketing 3.
- Continuous consumption of RMD-containing beverages has been found to be safe, with no serious adverse events or adverse clinical findings observed in blood or urine tests 4.
- However, a single high dose of TRM (50 g) has been found to cause flatulence, highlighting the need for consideration of gastrointestinal tolerability when consumed in high doses 6.