Maltodextrin
Maltodextrin
Maltodextrin (/mɔːltoʊˈdɛkstrɪn/) is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.
Etymology
The term "maltodextrin" comes from "maltose" and "dextrin". Maltose is a sugar derived from malted grain, while dextrin is a low molecular weight carbohydrate.
Production
Maltodextrin is produced from starch by partial hydrolysis, a process that involves breaking down the starch molecule by introducing water. The starch can be derived from any starch-rich source like corn, wheat, potato, or rice.
Uses
Maltodextrin is used for various purposes in food and beverages. It is used as a thickening agent, a filler, or a preservative in many processed foods. It is also used in pharmaceuticals as a binding agent in pills and tablets.
Health Effects
While maltodextrin is safe for consumption in moderate amounts, excessive intake can lead to weight gain and high blood sugar levels. It is also not suitable for people with celiac disease or gluten intolerance, as it is often made from wheat.
Related Terms
External links
- Medical encyclopedia article on Maltodextrin
- Wikipedia's article - Maltodextrin
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski