Maltodextrin

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Maltodextrin

Identifiers
CAS number	[9050-36-6]
Properties
Molecular formula	(C₆H₁₀O₅)_n
Molar mass	variable
Appearance	white powder
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references

Maltodextrin is a polysaccharide that is used as a food additive. It is hydrolysate produced from starch and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.

[edit] Structure

Maltodextrin consists of D-glucose (dextrin) units connected in chains of variable length. The glucose units are linked with α(1→4) bonds. Maltodextrin is typically composed of mixtures of chains that vary from three to nineteen glucose units long.^[1] Maltodextrins are classified by DE (dextrose equivalent) and have a DE of 20 or higher, mostly between 5 to 20. Above DE 20, the European Union's CN code calls it glucose syrup.

[edit] Production

Maltodextrin is enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. This is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. There have been recent reports of coeliac reaction to maltodextrin in the United States.^{[citation needed]} This might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation.

Other authorities on gluten maintain the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.^[2]

The nutritional supplement industry and the food industry frequently make claims concerning ingredients derived from common allergens (such as soy,corn and sometimes wheat, which are ubiquitous) stating that the substance in question is so highly and completely processed that none of the original material remains, however, when tested in human blood of allergic individuals these substances do elicit reactions.

[edit] MSG

Maltodextrin is not "MSG". Maltodextrin does not contain nutritionally significant or taste-significant quantities of MSG or free glutamate. Hydrolyzing creates amino acids (including glutamate) in trace quantities. Rumor among those suspicious of food additives erroneously claims that maltodextrin "is MSG", or claims that maltodextrin contains enough MSG to trigger reactions in some people, though no medical evidence or opinion has been presented to support this assertion.^[3]