Talk:Maltodextrin

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Calorific value?

Nowhere in this article or comments above do I see any mention of calorific value in foods. For all the scientific jargon, which a lay person would not understand, how about the value in calories or kilojoules? Ptilinopus (talk) 02:51, 31 March 2019 (UTC)[reply]

Maltodextrin has a food energy value of 4 calories per gram (or 16 kiloJoules per gram). Ref. Zefr (talk) 01:10, 31 January 2024 (UTC)[reply]

To add to article

To add to this article: does maltodextrin ever contain or produce processed free glutamic acid? 173.88.246.138 (talk) 17:46, 8 March 2021 (UTC)[reply]

Resistant maltodextrin

What is resistant maltodextrin? 176.5.150.126 (talk) 23:43, 10 June 2012 (UTC)[reply]

It's a term which no longer appears in the article. ;-) 92.25.15.35 (talk) 16:14, 10 October 2013 (UTC)[reply]

Which is unfortunate. Some products labels mentioning "maltodextrin" actually contain digestion-resistant maltodextrin which has few calories. This is of great concern to diabetics. 2603:8001:1E45:C981:9062:86B3:CD69:25D6 (talk) 18:58, 15 January 2024 (UTC)[reply]

While the article is reasonable, the subject is a mess. Maltodextrin is the title of two very different chemical families. One, described here, is calorie rich. The other is the primary ingredient of some "zero-calorie" sugar substitutes. A separate page about digestion-resistant maltodextrin seems the best solution.159.83.248.48 (talk) — Preceding undated comment added 00:16, 17 January 2024 (UTC)[reply]

My attempt at an edit was reverted based on WP:MEDRS. The reference I cited is a review - a secondary source. The other complaint is that the material doesn't belong in the lede. I await a constructive suggestion. The fact that a "maltodextrin" is not necessarily a maltodextrin should be mentioned early on the page.2603:8001:1E45:C981:596D:B705:231D:9FF7 (talk) comment added 28 January 2024 (UTC)

There should be a separate discussion of resistant maltodextrin in the article. I added this paragraph to the lede, and will expand the discussion shortly. There are no WP:MEDRS-quality reviews on the subject, owing to the absence of rigorous clinical trials, but rather reviews only of preliminary research. Consequently, decisive evidence for benefits in managing metabolic disorders is not present in the literature. Zefr (talk) 23:54, 28 January 2024 (UTC)[reply]

Your edits meet my requirements. Thank you. 2603:8001:1E45:C981:B958:432F:A256:2C87 (talk) 19:02, 29 January 2024 (UTC)[reply]

Reference of interest:^[1]

Well I botched that! Fix it if you can.159.83.248.44 (talk) — Preceding undated comment added 21:11, 2 February 2024 (UTC)[reply]

Duplicate reference

A reference by Hofman is cited in two styles. 2603:8001:1E45:C981:B958:432F:A256:2C87 (talk) 19:06, 29 January 2024 (UTC)[reply]

Fixed. Zefr (talk) 20:26, 29 January 2024 (UTC)[reply]

Revised version

This version of the article divides the two common forms of maltodextrin (digestible vs. non-digestible or resistant) for each of the categories. The format of presenting the two forms may be overly pedantic, and is open for discussion and revision.

There is a sizeable literature on maltodextrin, indicating more depth could be added, whereas the resistant maltodextrin literature is relatively much less with only a few reviews.

Requesting Smokefoot for a review of the chemistry content, with thanks. Zefr (talk) 20:39, 30 January 2024 (UTC)[reply]

I am working on a lengthy set of observations and suggestions. I am happy with the organization, but urge clarity for those without a degree in chem for pragmatic health reasons.2603:8001:1E45:C981:DB3D:F93A:167B:AED0 (talk) — Preceding undated comment added 18:00, 1 February 2024 (UTC)[reply]

Examples of confusion: Maltodextrin is on Wikipedia's list of food additives as a carbohydrate sweetener. DRM is a bulking agent, not a sweetener. I believe it to be a digestion resistant carb. I recently purchased a "zero calorie" artificial sweetener, a mix of maltodextrin and stevia. I suspect that the maltodextrin is a DRM, but the evidence is inconsistent. WebMD describes Maltodextrin as both good and bad for digestive health (because it does not distinguish between DM & DRM). None of this belongs on the page, but is does justify clarity. :-)2603:8001:1E45:C981:DB3D:F93A:167B:AED0 (talk) — Preceding undated comment added 18:26, 1 February 2024 (UTC)[reply]

I hope to dig into this theme soon, focusing on locating reviews that might illuminate the two kinds of maltodextrin, if that is what is going on. Presently, I am occupied with other projects for a few days.--Smokefoot (talk) 00:16, 2 February 2024 (UTC)[reply]

Add to lede: The existence of two different food additives termed maltodextrin is confusing to consumers. Ref: Hofman, first paragraph.159.83.248.44 (talk) — Preceding undated comment added 21:20, 2 February 2024 (UTC)[reply]

Add to Definition/DRM: DRM is a short-chain dextrin (glucose) polymer - conceptually a complex entanglement of DM chains glued together. The available literature does not provide a detailed definition. (No formula. No diagram.)159.83.248.44 (talk) — Preceding undated comment added 21:35, 2 February 2024 (UTC)[reply]

Add new history section: Both forms of maltodextrin are manufactured. DM was developed in the mid 20th century. DRM was developed at the end of that century, so DRM has been termed a novel (new) chemical. Older documents always refer to DM when saying maltodextrin without adjectives. References: Buck, Whelan, BeMillar ("One Hundred Year..."), Bakerpedia.com/ingredients/maltodextrins.159.83.248.44 (talk) — Preceding undated comment added 21:46, 2 February 2024 (UTC)[reply]

Add a legal or regulation section: Governments regulate food additives for reasons of public health. DM: Because DM is well defined chemically, the regulation of DM has had few complications. DRM: The regulation of DRMs has been complicated by the relatively weak definition of the product, the lack of standardization in manufacturing and by the evolving understanding of dietary fibers. As a consequence the FDA treats DRMs as a special case among dietary fibers. Existing statements regarding regulations can go here with their references.159.83.248.44 (talk) — Preceding undated comment added 22:00, 2 February 2024 (UTC)[reply]

Add to manufacturing,DRM: DRMs are typically manufactured by the application of heat, acid and enzymes to food starches followed by a purification process. Manufacturing materials and methods are not standardized. DRMs can be manufactured from DMs. (References - Whelan and Hofman, first paragraph)159.83.248.44 (talk)

Infobox

The chemical description applies only to digestible maltodextrin. I doubt that the digestion resistant version has a detailed chemical description. 159.83.248.47 (talk) 20:44, 30 January 2024 (UTC)[reply]

^ "A Comparative Study..."

[1] "A Comparative Study..."

[1]