Maltodextrin

Maltodextrin (trademark Maltrin) is a water-soluble carbohydrate that is produced enzymatically from starch. Compared to glucose, maltodextrin has a longer chain and is therefore hardly sweet, but practically tasteless. As maltodextrin is only just soluble in water, it is used in clinical nutrition to enrich meals with carbohydrates. In water it forms a sticky, cloudy and viscous mass.

Uses

Due to its properties such as foam stability, maltodextrin is used as a stabilizer, filler, preservative and as an ingredient in food production. It is mainly used there

• as a filler and thickener in a variety of products such as: Ready-made soups, meat and sausage products, confectionery and baby food
• as a fat substitute in calorie-reduced foods
• to avoid so-called off-flavors
• as a carrier for sensitive or volatile substances such as flavors, vitamins or spices

Athletes also appreciate maltodextrin, which they use to make drinks. The main advantage is that you can add significantly more carbohydrates when using maltodextrin than you could when using shorter-chain sugars. This leads to a faster absorption of the liquid, in addition to the advantage of being able to absorb more energy when drinking, which is particularly important for endurance sports. Taking it before training ensures an increase in energy reserves and thus delays the onset of fatigue.

References

1. Eur J Appl Physiol. 2003 Jan;88(4-5):431-7. Epub 2002 Nov 19. Metabolic profile of 4 h cycling in the field with varying amounts of carbohydrate supply. Meyer T, Gabriel HH, Auracher M, Scharhag J, Kindermann W.
2. Am J Physiol Endocrinol Metab. 2002 Sep;283(3):E573-7. plasma glucose kinetics during prolonged exercise in trained humans when fed carbohydrate. Angus DJ, Febbraio MA, Hargreaves M.
3. J Appl Physiol. 2000 Dec;89(6):2220-6. Effects of carbohydrate ingestion before and during exercise on glucose kinetics and performance. Febbraio MA, Chiu A, Angus DJ, Arkinstall MJ, Hawley JA.