159:
91:
269:
2902:
2134:
29:
320:
274:
812:. While traversing the colon, digestion-resistant maltodextrin is a substrate for producing short-chain fatty acids – the main energy source of cells lining the colon, thereby contributing to health of the gastrointestinal system. Consumption of foods containing digestion-resistant maltodextrin increases the frequency and volume of
273:
525:
non-digestible oligosaccharides of glucose molecules that are joined by digestible linkages and non-digestible α-1,2 and α-1,3 linkages." The chemical is of greater structural complexity than a digestible maltodextrin. The two families of maltodextrins have little in common chemically or nutritionally.
720:
Maltodextrin is easily digestible and can provide a quick source of food energy. Due to its rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise. It can be taken as a
763:
Digestion-resistant maltodextrins, as prebiotic dietary fiber, are additives used in processed foods primarily as bulking agents or with the intent to confer a health effect. The characteristics of digestion-resistant maltodextrins allow them to be added to diverse kinds of food products, such as
827:, a prebiotic dietary fiber having properties that may improve management of diabetes and other disorders of metabolic syndrome. Consumption of food or beverage products containing fermentable dietary fibers, such as digestion-resistant maltodextrin, may cause abdominal discomfort, bloating, and
653:
A 2023 review found that use of different starch sources and different manufacturing techniques may produce digestion-resistant maltodextrins with varied properties, concluding that manufacturing methods for digestion-resistant maltodextrin lacked standardization. Another 2023 review of methods
543:
The chemical family has had a history of changes in classification. As of 2023, a digestion-resistant maltodextrin is considered a resistant dextrin and a resistant starch of type 5. Another study contrasted resistant dextrins and resistant maltodextrins, finding them to differ chemically and
629:
Digestion-resistant maltodextrins are manufactured by a process superficially similar to that for digestible maltodextrins. A food starch is exposed to a combination of heat, acid and enzymes before purification. Part of the process deliberately resembles human digestion – thus, the result is
587:
After development of food ingredients from starch sources around 1950, digestible maltodextrins were first produced between 1967 and 1973. Digestion-resistant maltodextrins were developed in the 1990s from studies of starch nutrition, leading to the definition of resistant starch. This was
524:
Digestion-resistant maltodextrins are a chemical family much larger than the family of digestible maltodextrins. A definition of a digestion-resistant maltodextrin is: "Resistant maltodextrin/dextrin is a glucose oligosaccharide. Resistant maltodextrin and dextrin products are composed of
451:(DE), a number between 3 and 20 that corresponds to the number of free chain ends in a certain sample. A lower DE value means the polymer chains are longer (contain more glucose units) whereas a higher DE value means the chains are shorter. This is an inverse concept compared with the
641:
heating. Similar methods differed in detail, possibly because methods are optimized for the plant starch source. One study provided a detailed description of a laboratory method for producing digestion-resistant maltodextrins, combining several of the listed preparation methods.
272:
544:
functionally. In that study, the final maltodextrin product required further processing of the resistant dextrin. The chemical family is effectively defined by the food starch and the manufacturing process, both of which may vary according to manufacturing preferences.
428:. Digestion-resistant maltodextrins are also white solids resulting from the chemical processing of plant starches, but are processed using methods specifically to be resistant to digestion. They are used as ingredients in many consumer products, such as low-calorie
662:, digestion resistance (80-85%), thermal stabilities, solubility, and formation of pastes. The significance of such differences to the quality of processed foods and health is unknown. A third 2023 study showed maltodextrin digestion rates to be a function of
588:
accompanied by the detection of digestion-resistant components in food products and manufacturing methods. Some sources typically referred to digestible maltodextrin when describing maltodextrin without further definition of which maltodextrin was used.
547:
The digestion-resistant maltodextrin ingredient has several properties exploited in food or beverage manufacturing: it is a low-moisture (5% water), free-flowing, fine white powder that disperses readily in water; it is clear in solution with low
1824:
Rodrigues
Oliveira-Silva IG, Dos Santos MP, Learsi da Silva Santos Alves SK, Lima-Silva AE, Araujo GG, Ataide-Silva T (2023). "Effect of carbohydrate mouth rinse on muscle strength and muscular endurance: A systematic review with meta-analysis".
649:
the plant starch in acid conditions. The process breaks the starch molecules into small units, which then recombine with different, more digestion-resistant bonds. Enzymes can be used to break starches apart as an alternative to roasting.
443:
Digestible maltodextrins are well-defined chemically, understood, and documented. By contrast, digestion-resistant maltodextrins – being the newer and more complex chemical family – are less defined chemically, researched and documented.
928:
The difference in classification is of little chemical significance. It refers to the material source for manufacturing. Dextrin is a product of starch. Maltodextrin is a product of starch or dextrin, but is neither a starch nor a
767:
They are also relatively low-calorie, colorless, odorless and tasteless. They are nontoxic, chemically stable, and nonreactive with other food ingredients over the range of temperatures required for food preparation and storage.
1658:
Zhang X, Leemhuis H, van der Maarel MJ (2020-11-01). "Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes".
865:
In 2018, the United States FDA issued an industry guidance document stating that foods made with digestion-resistant maltodextrin could be advertised as providing a health benefit from fermentable dietary fiber.
658:) using identical manufacturing techniques. The resulting digestion-resistant maltodextrins were measured to have small physical and chemical differences, such as in formation of dextrin crystals and surface
2043:
491:(after the removal of α1,6- branching). Commercial maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long. Properties of maltodextrin, such as sweetness,
760:. Such properties may be advantageous to add digestion-resistant maltodextrin as a source of fermentable dietary fiber in food manufacturing, while maintaining the sensory qualities of processed foods.
1899:"Scientific Opinion on the substantiation of a health claim related to Nutriose®06 and a reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006"
882:
both in the field and in greenhouses. Having no biochemical action, its efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks insect
1326:
1283:
Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, et al. (2023). "Characterization, health benefits, and food applications of enzymatic digestion-resistant dextrin: A review".
510:
per gram). Maltodextrin manufacturing produces a high-purity product with microbiological safety, making it applicable to varied food, beverage, sports, and baked products.
397:(GRAS) for food and beverage manufacturing in numerous products. Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with
275:
1935:
2068:
2044:"Guidance for Industry: The Declaration of Certain Isolated or Synthetic Non-Digestible Carbohydrates as Dietary Fiber on Nutrition and Supplement Facts Labels"
1875:. Office of Patient Centered Care and Cultural Transformation, Veterans Administration, US Government and University of Wisconsin Integrative Health Program
679:
333:
567:
Digestion-resistant maltodextrin is a soluble (fermentable) dietary fiber with numerous non-starch glycosidic bonds, allowing it to pass through the
792:. As maltodextrin is quickly digested and absorbed, excessive consumption may contribute to weight gain, impaired insulin sensitivity, and elevated
771:
In Europe, the United States, and Canada, industrial digestion-resistant maltodextrin is recognized as a safe ingredient for food manufacturing.
297:
756:, low viscosity, high water solubility, and resistance to enzymatic activity allow digestion-resistant maltodextrin to avoid digestion in the
290:
1631:
Englyst HN, Kingman SM, Cummings JH (October 1992). "Classification and measurement of nutritionally important starch fractions".
2166:
1061:
709:
of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content. It is an effective
621:. A food starch is boiled. The resulting paste is treated with a combination of acid and enzymes to produce maltodextrins.
682:, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable FDA policy.
328:
2079:
1702:
1563:
804:
Digestion-resistant maltodextrin is a fermentable dietary fiber under research for its potential to lower the risk of
1130:
674:
In the
European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of
1896:
528:
Names used to identify digestion-resistant maltodextrin as an ingredient in foods for regulatory purposes include
340:
824:
283:
840:
571:
unchanged in physical properties without undergoing digestion, supplying no food energy. In the colon, it is a
455:
of the chain. A high-DE maltodextrin is sweeter, more soluble, and has lower heat resistance. Above DE 20, the
1869:
2138:
1777:"Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis"
1053:
Resistant maltodextrin overview: Chemical and physical properties; In: Dietary Fiber and Health, chapter 20
394:
116:
86:
1470:"A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches"
843:
concluded that manufactured foods containing a commercial digestion-resistant dextrin were eligible for a
2159:
137:
1823:
1327:"Review of the Scientific Evidence on the Physiological Effects of Certain Non-Digestible Carbohydrates"
858:
included digestion-resistant maltodextrin among manufactured sources of dietary fiber having desirable
675:
1133:. US Code of Federal Regulations, Title 21, Part 184, US Food and Drug Administration. 17 October 2023
2931:
2926:
1897:
European Food Safety
Authority Panel on Dietetic Products, Nutrition and Allergies (8 October 2014).
1585:
BeMiller JN (2009-09-23). "One
Hundred Years of Commercial Food Carbohydrates in the United States".
1086:
Moore GR, Canto LR, Amante ER, Soldi V (2005). "Cassava and corn starch in maltodextrin production".
784:
Due to its liberation of glucose molecules when digested, maltodextrin can cause a rapid increase in
654:
examined digestion-resistant maltodextrins from three different starch sources (potato, cassava, and
495:, and texture, can be manipulated during manufacturing by altering the extent of starch hydrolysis.
98:
2226:
452:
154:
874:
Maltodextrin is used to coat pills and tablets, and to formulate powders, in the manufacturing of
740:
In the United States, maltodextrin is considered a safe ingredient (GRAS) for food manufacturing.
2719:
2105:
752:, meaning its use in foods may provide improved function of the gastrointestinal system. The low
579:, resulting in the formation of short-chain fatty acids contributing to gastrointestinal health.
483:
units connected in chains of variable length. The glucose units are primarily linked with α(1→4)
425:
678:
No 1169/2011. In the United States, however, it is not exempt from allergen declaration per the
2905:
2713:
2152:
1537:. Micronutrient Information Center, Linus Pauling Institute, Oregon State University. June 2019
757:
421:
1051:
435:
Consumers may find the shared name for different maltodextrin food additives to be confusing.
2707:
1959:"Effects of resistant maltodextrin on bowel movements: a systematic review and meta-analysis"
883:
572:
460:
467:; at DE 10 or lower, the customs CN code nomenclature classifies maltodextrins as dextrins.
2846:
125:
52:
8:
2941:
957:
448:
42:
1534:
1504:
1469:
158:
90:
1985:
1958:
1850:
1801:
1776:
1752:
1725:
1428:
1403:
1402:
Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, et al. (November 2013).
1308:
1213:
1188:
809:
789:
722:
663:
788:
levels when consumed in large quantities, especially for individuals with diabetes or
2025:
1990:
1854:
1842:
1806:
1757:
1684:
1676:
1640:
1610:
1602:
1509:
1491:
1433:
1381:
1312:
1300:
1218:
1103:
1057:
1011:
1003:
875:
698:, hospital food, and sports supplement products. It is also used as a substitute for
637:
A list of 14 preparation methods included three to four different methods, including
1099:
617:. In the United States, this starch is usually corn; in Europe, it is common to use
2299:
2017:
1980:
1970:
1910:
1834:
1796:
1788:
1747:
1737:
1668:
1594:
1499:
1481:
1423:
1415:
1371:
1296:
1292:
1208:
1200:
1095:
995:
753:
714:
519:
229:
176:
1838:
1726:"Acute Effects of Carbohydrate Supplementation on Intermittent Sports Performance"
1672:
2936:
2748:
2694:
2674:
2565:
1204:
690:
Maltodextrin has varied applications for food and beverage processing, including
631:
630:
digestion-resistant by design. Neither the food starch source nor the process is
568:
484:
417:
398:
1936:"Policy for Labelling and Advertising of Dietary Fibre-Containing Food Products"
986:
Whelan WJ (August 2008). "The wars of the carbohydrates, Part 6: What a name!".
823:
Reviews have concluded that digestion-resistant maltodextrin is classified as a
2735:
2532:
2289:
2266:
2246:
1792:
813:
734:
576:
557:
456:
311:
1376:
1359:
381:) are manufactured as white solids derived from chemical processing of plant
2920:
2841:
2758:
2646:
2537:
2029:
1915:
1898:
1680:
1606:
1495:
1385:
1107:
1007:
855:
848:
561:
553:
464:
386:
79:
2606:
2588:
2236:
2176:
1994:
1846:
1810:
1761:
1688:
1614:
1513:
1437:
1304:
1222:
1015:
887:
844:
817:
805:
730:
691:
655:
413:
355:
is a name shared by two different families of chemicals. Both families are
1703:
Regulation (EU) No 1169/2011 of the
European Parliament and of the Council
1644:
1486:
1419:
1357:
296:
2883:
2871:
2743:
2654:
2402:
2397:
2337:
2144:
1468:
Chen X, Hou Y, Wang Z, Liao A, Pan L, Zhang M, et al. (2023-11-27).
909:
879:
793:
785:
499:
390:
1975:
282:
2659:
2601:
2596:
2469:
2422:
1189:"Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins"
899:
859:
828:
645:
A step in one method of preparing digestion-resistant maltodextrins is
289:
240:
210:
99:
63:
2021:
1742:
1598:
540:. Names may include the food starch used to fabricate the ingredient.
412:) are defined as nutritional food additives due to their ability upon
2817:
2813:
2768:
2682:
2664:
2631:
2616:
2437:
2360:
2322:
710:
706:
695:
638:
552:; it is odorless, slightly acidic, and has a bland flavor; it is 90%
549:
492:
429:
999:
878:
and dietary supplement products. It is also used as a horticultural
748:
Digestion-resistant maltodextrin is included among other sources as
310:
Except where otherwise noted, data are given for materials in their
2834:
2795:
2780:
2753:
2702:
2636:
2509:
2504:
2489:
2474:
2390:
2385:
2205:
2200:
2008:
Lockyer S, Nugent AP (2017). "Health effects of resistant starch".
659:
646:
601:
Maltodextrin can be enzymatically derived from any starch, such as
488:
255:
2876:
2856:
2824:
2799:
2789:
2785:
2763:
2626:
2621:
2611:
2521:
2484:
2479:
2457:
2442:
2432:
2349:
2327:
2311:
1360:"Health benefits of resistant starch: A review of the literature"
1358:
Bojarczuk A, Skąpska S, Mousavi
Khaneghah A, Marszałek K (2022).
904:
699:
614:
503:
480:
359:
356:
2866:
2861:
2851:
2828:
2805:
2773:
2560:
2555:
2499:
2462:
2447:
2427:
2414:
2375:
2370:
2365:
2278:
2231:
2221:
2195:
2190:
2133:
1956:
1775:
Hartley C, Carr A, Bowe SJ, Bredie WL, Keast RS (August 2022).
1131:"Maltodextrin. Listing of Specific Substances Affirmed as GRAS"
1056:(1 ed.). Boca Raton, Florida: CRC Press. p. 279-290.
606:
382:
28:
624:
498:
Maltodextrins are digested into glucose units, contributing a
2452:
2255:
618:
602:
507:
142:
1657:
610:
560:
of the digestion-resistant maltodextrin molecule is 2,000
1723:
796:, if not balanced with an appropriate lifestyle or diet.
726:
1724:
Baker LB, Rollo I, Stein KW, Jeukendrup AE (July 2015).
1401:
737:
of 110, compared to glucose (100) and table sugar (80).
370:), but have little chemical or nutritional similarity.
1957:
Watanabe N, Suzuki M, Yamaguchi Y, Egashira Y (2018).
1630:
1404:"Resistant starch: promise for improving human health"
1774:
1085:
799:
743:
596:
1187:
Hofman DL, van Buul VJ, Brouns FJ (September 2016).
1186:
1566:. US Food and Drug Administration. 17 December 2021
513:
389:, which are digested rapidly, providing glucose as
245:Slightly soluble to insoluble in anhydrous alcohol
1285:International Journal of Biological Macromolecules
1282:
680:Food Allergen Labeling and Consumer Protection Act
1867:
2918:
1705:(Directive 1169/2011, Annex II). 25 October 2011
960:. PubChem, US National Library of Medicine. 2024
705:Maltodextrin is used to improve the texture and
1938:. Health Canada, Government of Canada. May 2017
1467:
271:
51:
1827:Critical Reviews in Food Science and Nutrition
1193:Critical Reviews in Food Science and Nutrition
487:, like those seen in the linear derivative of
2160:
2007:
235:Free soluble or readily dispersible in water
2046:. US Food and Drug Administration. June 2018
1817:
1768:
1717:
1332:. US Food and Drug Administration. June 2018
779:
685:
2106:"New, improved formulation of maltodextrin"
1892:
1890:
625:Digestion-resistant maltodextrin production
2174:
2167:
2153:
1963:Clinical and Experimental Gastroenterology
1587:Journal of Agricultural and Food Chemistry
834:
470:
157:
89:
2063:
2061:
2036:
1984:
1974:
1914:
1800:
1751:
1741:
1503:
1485:
1427:
1375:
1212:
1182:
1180:
1178:
1176:
1174:
1172:
1170:
1168:
952:
950:
948:
946:
764:beverages, dairy products, and desserts.
124:
1887:
1584:
1564:"Questions and Answers on Dietary Fiber"
1166:
1164:
1162:
1160:
1158:
1156:
1154:
1152:
1150:
1148:
1050:Buck AW (2012). Cho S, Almeida N (ed.).
981:
979:
977:
975:
1463:
1461:
1459:
1457:
1455:
1453:
1451:
1449:
1447:
1397:
1395:
1081:
1079:
1077:
1075:
1073:
1049:
1045:
862:effects eligible for product labeling.
808:, obesity, and associated disorders of
733:or oral rinse. Maltodextrin has a high
153:
2919:
2103:
2058:
1633:European Journal of Clinical Nutrition
1626:
1624:
1558:
1556:
1554:
1552:
1529:
1527:
1525:
1523:
1125:
1123:
1121:
1119:
1117:
1043:
1041:
1039:
1037:
1035:
1033:
1031:
1029:
1027:
1025:
985:
943:
80:
2148:
1950:
1930:
1928:
1926:
1353:
1351:
1349:
1347:
1278:
1276:
1274:
1272:
1270:
1268:
1266:
1264:
1262:
1260:
1258:
1256:
1254:
1252:
1145:
972:
2001:
1444:
1392:
1319:
1250:
1248:
1246:
1244:
1242:
1240:
1238:
1236:
1234:
1232:
1070:
839:In 2014, a scientific panel for the
1621:
1549:
1520:
1114:
1022:
13:
1923:
1578:
1344:
774:
597:Digestible maltodextrin production
447:Maltodextrins are classified by a
267:
14:
2953:
2126:
1229:
406:digestion-resistant maltodextrins
2901:
2900:
2132:
1868:Redmer J, Minichiello V (2020).
800:Digestion-resistant maltodextrin
744:Digestion-resistant maltodextrin
591:
514:Digestion-resistant maltodextrin
318:
27:
2097:
1861:
1695:
1651:
1100:10.1590/s0100-40422005000400008
922:
314:(at 25 °C , 100 kPa).
1297:10.1016/j.ijbiomac.2023.126970
841:European Food Safety Authority
1:
2076:Dejex: Supplying Horticulture
1839:10.1080/10408398.2022.2057417
1673:10.1016/j.carbpol.2020.116729
1088:Química Nova (SciELO, Brazil)
936:
869:
825:type 5 resistant starch (RS5)
438:
1205:10.1080/10408398.2014.940415
669:
395:generally recognized as safe
7:
1364:Journal of Functional Foods
893:
432:, and are considered GRAS.
10:
2958:
1870:"Understanding sweeteners"
1793:10.1007/s40279-022-01658-3
582:
517:
2896:
2734:
2691:
2673:
2645:
2587:
2580:
2548:
2520:
2413:
2348:
2310:
2277:
2254:
2245:
2214:
2183:
1377:10.1016/j.jff.2022.105094
475:Maltodextrins consist of
308:
249:
169:
35:
26:
16:Polysaccharide of glucose
2227:Cyclohexane conformation
1916:10.2903/j.efsa.2014.3839
915:
816:, potentially relieving
453:degree of polymerization
375:digestible maltodextrins
2720:Isomaltooligosaccharide
2104:Downey J (2022-09-12).
835:Health claim regulation
780:Digestible maltodextrin
686:Digestible maltodextrin
471:Digestible maltodextrin
426:gastrointestinal health
422:short-chain fatty acids
410:resistant maltodextrins
2714:Galactooligosaccharide
886:, and causes death by
847:of reducing post-meal
758:gastrointestinal tract
424:, which contribute to
278:
215:Variable
2708:Fructooligosaccharide
1661:Carbohydrate Polymers
1487:10.3390/polym15234545
1420:10.3945/an.113.004325
1408:Advances in Nutrition
713:, bulking agent, and
277:
2141:at Wikimedia Commons
260:(fire diamond)
1976:10.2147/CEG.S153924
1639:(Suppl 2): S33–50.
664:molecular structure
449:dextrose equivalent
385:. They are used as
230:Solubility in water
23:
2010:Nutrition Bulletin
876:prescription drugs
810:metabolic syndrome
790:insulin resistance
723:dietary supplement
341:Infobox references
279:
21:
2914:
2913:
2892:
2891:
2576:
2575:
2137:Media related to
2022:10.1111/nbu.12244
1833:(27): 8796–8807.
1743:10.3390/nu7075249
1599:10.1021/jf8039236
1593:(18): 8125–8129.
1063:978-1-4398-9937-3
534:resistant dextrin
478:
349:Chemical compound
347:
346:
138:CompTox Dashboard
2949:
2932:Sports nutrition
2927:Oligosaccharides
2904:
2903:
2695:oligosaccharides
2675:Tetrasaccharides
2585:
2584:
2300:Dihydroxyacetone
2252:
2251:
2169:
2162:
2155:
2146:
2145:
2136:
2120:
2119:
2117:
2116:
2101:
2095:
2094:
2092:
2090:
2085:on 17 March 2020
2084:
2078:. Archived from
2073:
2069:"Majestik Label"
2065:
2056:
2055:
2053:
2051:
2040:
2034:
2033:
2005:
1999:
1998:
1988:
1978:
1954:
1948:
1947:
1945:
1943:
1932:
1921:
1920:
1918:
1894:
1885:
1884:
1882:
1880:
1874:
1865:
1859:
1858:
1821:
1815:
1814:
1804:
1787:(8): 1833–1862.
1772:
1766:
1765:
1755:
1745:
1721:
1715:
1714:
1712:
1710:
1699:
1693:
1692:
1655:
1649:
1648:
1628:
1619:
1618:
1582:
1576:
1575:
1573:
1571:
1560:
1547:
1546:
1544:
1542:
1531:
1518:
1517:
1507:
1489:
1465:
1442:
1441:
1431:
1399:
1390:
1389:
1379:
1355:
1342:
1341:
1339:
1337:
1331:
1323:
1317:
1316:
1291:(Pt 4): 126970.
1280:
1227:
1226:
1216:
1199:(12): 2091–100.
1184:
1143:
1142:
1140:
1138:
1127:
1112:
1111:
1083:
1068:
1067:
1047:
1020:
1019:
983:
970:
969:
967:
965:
954:
930:
926:
754:molecular weight
750:functional fiber
725:in powder form,
715:sugar substitute
520:Resistant starch
506:per gram (or 16
485:glycosidic bonds
476:
331:
325:
322:
321:
299:
292:
285:
270:
177:Chemical formula
162:
161:
146:
144:
128:
101:
93:
82:
55:
31:
24:
20:
2957:
2956:
2952:
2951:
2950:
2948:
2947:
2946:
2917:
2916:
2915:
2910:
2888:
2749:Oat beta-glucan
2736:Polysaccharides
2730:
2693:
2687:
2669:
2641:
2572:
2566:Neuraminic acid
2544:
2516:
2409:
2344:
2306:
2273:
2247:Monosaccharides
2241:
2210:
2179:
2173:
2129:
2124:
2123:
2114:
2112:
2102:
2098:
2088:
2086:
2082:
2071:
2067:
2066:
2059:
2049:
2047:
2042:
2041:
2037:
2006:
2002:
1955:
1951:
1941:
1939:
1934:
1933:
1924:
1895:
1888:
1878:
1876:
1872:
1866:
1862:
1822:
1818:
1781:Sports Medicine
1773:
1769:
1722:
1718:
1708:
1706:
1701:
1700:
1696:
1656:
1652:
1629:
1622:
1583:
1579:
1569:
1567:
1562:
1561:
1550:
1540:
1538:
1533:
1532:
1521:
1466:
1445:
1400:
1393:
1356:
1345:
1335:
1333:
1329:
1325:
1324:
1320:
1281:
1230:
1185:
1146:
1136:
1134:
1129:
1128:
1115:
1084:
1071:
1064:
1048:
1023:
1000:10.1002/iub.107
984:
973:
963:
961:
956:
955:
944:
939:
934:
933:
927:
923:
918:
896:
872:
837:
814:bowel movements
802:
782:
777:
775:Health research
746:
688:
672:
627:
599:
594:
585:
573:prebiotic fiber
569:digestive tract
522:
516:
473:
441:
350:
343:
338:
337:
336: ?)
327:
323:
319:
315:
304:
303:
302:
301:
294:
287:
280:
276:
268:
232:
204:
196:
188:
179:
165:
147:
140:
131:
111:
74:
58:
45:
17:
12:
11:
5:
2955:
2945:
2944:
2939:
2934:
2929:
2912:
2911:
2909:
2908:
2897:
2894:
2893:
2890:
2889:
2887:
2886:
2881:
2880:
2879:
2874:
2864:
2859:
2854:
2849:
2847:Levan beta 2→6
2844:
2839:
2838:
2837:
2821:
2810:
2809:
2808:
2792:
2783:
2778:
2777:
2776:
2771:
2766:
2761:
2756:
2751:
2740:
2738:
2732:
2731:
2729:
2728:
2723:
2717:
2711:
2705:
2699:
2697:
2689:
2688:
2686:
2685:
2679:
2677:
2671:
2670:
2668:
2667:
2662:
2657:
2651:
2649:
2647:Trisaccharides
2643:
2642:
2640:
2639:
2634:
2629:
2624:
2619:
2614:
2609:
2604:
2599:
2593:
2591:
2582:
2578:
2577:
2574:
2573:
2571:
2570:
2569:
2568:
2558:
2552:
2550:
2546:
2545:
2543:
2542:
2541:
2540:
2535:
2533:Mannoheptulose
2526:
2524:
2518:
2517:
2515:
2514:
2513:
2512:
2507:
2502:
2494:
2493:
2492:
2487:
2482:
2477:
2467:
2466:
2465:
2460:
2455:
2450:
2445:
2440:
2435:
2430:
2419:
2417:
2411:
2410:
2408:
2407:
2406:
2405:
2395:
2394:
2393:
2388:
2380:
2379:
2378:
2373:
2368:
2363:
2354:
2352:
2346:
2345:
2343:
2342:
2341:
2340:
2332:
2331:
2330:
2325:
2316:
2314:
2308:
2307:
2305:
2304:
2303:
2302:
2294:
2293:
2292:
2290:Glyceraldehyde
2283:
2281:
2275:
2274:
2272:
2271:
2270:
2269:
2267:Glycolaldehyde
2260:
2258:
2249:
2243:
2242:
2240:
2239:
2234:
2229:
2224:
2218:
2216:
2212:
2211:
2209:
2208:
2203:
2198:
2193:
2187:
2185:
2181:
2180:
2172:
2171:
2164:
2157:
2149:
2143:
2142:
2128:
2127:External links
2125:
2122:
2121:
2096:
2057:
2035:
2000:
1949:
1922:
1886:
1860:
1816:
1767:
1736:(7): 5733–63.
1716:
1694:
1650:
1620:
1577:
1548:
1519:
1443:
1414:(6): 587–601.
1391:
1343:
1318:
1228:
1144:
1113:
1094:(4): 596–600.
1069:
1062:
1021:
994:(8): 555–556.
971:
958:"Maltodextrin"
941:
940:
938:
935:
932:
931:
920:
919:
917:
914:
913:
912:
907:
902:
895:
892:
871:
868:
836:
833:
801:
798:
781:
778:
776:
773:
745:
742:
735:glycemic index
687:
684:
671:
668:
626:
623:
598:
595:
593:
590:
584:
581:
577:gut microbiota
558:molecular mass
556:. The average
515:
512:
472:
469:
457:European Union
440:
437:
387:food additives
348:
345:
344:
339:
317:
316:
312:standard state
309:
306:
305:
295:
288:
281:
266:
265:
264:
263:
261:
252:
251:
247:
246:
243:
237:
236:
233:
228:
225:
224:
221:
217:
216:
213:
207:
206:
198:
190:
183:
180:
175:
172:
171:
167:
166:
164:
163:
150:
148:
136:
133:
132:
130:
129:
121:
119:
113:
112:
110:
109:
105:
103:
95:
94:
84:
76:
75:
73:
72:
68:
66:
60:
59:
57:
56:
48:
46:
41:
38:
37:
33:
32:
15:
9:
6:
4:
3:
2:
2954:
2943:
2940:
2938:
2935:
2933:
2930:
2928:
2925:
2924:
2922:
2907:
2899:
2898:
2895:
2885:
2882:
2878:
2875:
2873:
2870:
2869:
2868:
2865:
2863:
2860:
2858:
2855:
2853:
2850:
2848:
2845:
2843:
2842:Hemicellulose
2840:
2836:
2833:
2832:
2831:
2830:
2826:
2822:
2820:
2819:
2815:
2811:
2807:
2804:
2803:
2802:
2801:
2797:
2793:
2791:
2787:
2784:
2782:
2779:
2775:
2772:
2770:
2767:
2765:
2762:
2760:
2757:
2755:
2752:
2750:
2747:
2746:
2745:
2742:
2741:
2739:
2737:
2733:
2727:
2724:
2721:
2718:
2715:
2712:
2709:
2706:
2704:
2701:
2700:
2698:
2696:
2690:
2684:
2681:
2680:
2678:
2676:
2672:
2666:
2663:
2661:
2658:
2656:
2653:
2652:
2650:
2648:
2644:
2638:
2635:
2633:
2630:
2628:
2625:
2623:
2620:
2618:
2615:
2613:
2610:
2608:
2605:
2603:
2600:
2598:
2595:
2594:
2592:
2590:
2589:Disaccharides
2586:
2583:
2579:
2567:
2564:
2563:
2562:
2559:
2557:
2554:
2553:
2551:
2547:
2539:
2538:Sedoheptulose
2536:
2534:
2531:
2530:
2529:Ketoheptoses
2528:
2527:
2525:
2523:
2519:
2511:
2508:
2506:
2503:
2501:
2498:
2497:
2496:Deoxy sugars
2495:
2491:
2488:
2486:
2483:
2481:
2478:
2476:
2473:
2472:
2471:
2468:
2464:
2461:
2459:
2456:
2454:
2451:
2449:
2446:
2444:
2441:
2439:
2436:
2434:
2431:
2429:
2426:
2425:
2424:
2421:
2420:
2418:
2416:
2412:
2404:
2401:
2400:
2399:
2396:
2392:
2389:
2387:
2384:
2383:
2382:Ketopentoses
2381:
2377:
2374:
2372:
2369:
2367:
2364:
2362:
2359:
2358:
2357:Aldopentoses
2356:
2355:
2353:
2351:
2347:
2339:
2336:
2335:
2333:
2329:
2326:
2324:
2321:
2320:
2319:Aldotetroses
2318:
2317:
2315:
2313:
2309:
2301:
2298:
2297:
2295:
2291:
2288:
2287:
2285:
2284:
2282:
2280:
2276:
2268:
2265:
2264:
2262:
2261:
2259:
2257:
2253:
2250:
2248:
2244:
2238:
2235:
2233:
2230:
2228:
2225:
2223:
2220:
2219:
2217:
2213:
2207:
2204:
2202:
2199:
2197:
2194:
2192:
2189:
2188:
2186:
2182:
2178:
2177:carbohydrates
2170:
2165:
2163:
2158:
2156:
2151:
2150:
2147:
2140:
2135:
2131:
2130:
2111:
2107:
2100:
2081:
2077:
2070:
2064:
2062:
2045:
2039:
2031:
2027:
2023:
2019:
2015:
2011:
2004:
1996:
1992:
1987:
1982:
1977:
1972:
1968:
1964:
1960:
1953:
1937:
1931:
1929:
1927:
1917:
1912:
1908:
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1812:
1808:
1803:
1798:
1794:
1790:
1786:
1782:
1778:
1771:
1763:
1759:
1754:
1749:
1744:
1739:
1735:
1731:
1727:
1720:
1704:
1698:
1690:
1686:
1682:
1678:
1674:
1670:
1666:
1662:
1654:
1646:
1642:
1638:
1634:
1627:
1625:
1616:
1612:
1608:
1604:
1600:
1596:
1592:
1588:
1581:
1565:
1559:
1557:
1555:
1553:
1536:
1530:
1528:
1526:
1524:
1515:
1511:
1506:
1501:
1497:
1493:
1488:
1483:
1479:
1475:
1471:
1464:
1462:
1460:
1458:
1456:
1454:
1452:
1450:
1448:
1439:
1435:
1430:
1425:
1421:
1417:
1413:
1409:
1405:
1398:
1396:
1387:
1383:
1378:
1373:
1369:
1365:
1361:
1354:
1352:
1350:
1348:
1328:
1322:
1314:
1310:
1306:
1302:
1298:
1294:
1290:
1286:
1279:
1277:
1275:
1273:
1271:
1269:
1267:
1265:
1263:
1261:
1259:
1257:
1255:
1253:
1251:
1249:
1247:
1245:
1243:
1241:
1239:
1237:
1235:
1233:
1224:
1220:
1215:
1210:
1206:
1202:
1198:
1194:
1190:
1183:
1181:
1179:
1177:
1175:
1173:
1171:
1169:
1167:
1165:
1163:
1161:
1159:
1157:
1155:
1153:
1151:
1149:
1132:
1126:
1124:
1122:
1120:
1118:
1109:
1105:
1101:
1097:
1093:
1089:
1082:
1080:
1078:
1076:
1074:
1065:
1059:
1055:
1054:
1046:
1044:
1042:
1040:
1038:
1036:
1034:
1032:
1030:
1028:
1026:
1017:
1013:
1009:
1005:
1001:
997:
993:
989:
982:
980:
978:
976:
959:
953:
951:
949:
947:
942:
925:
921:
911:
908:
906:
903:
901:
898:
897:
891:
889:
885:
881:
877:
867:
863:
861:
860:physiological
857:
856:Health Canada
852:
850:
849:blood glucose
846:
842:
832:
830:
826:
821:
819:
815:
811:
807:
797:
795:
791:
787:
772:
769:
765:
761:
759:
755:
751:
741:
738:
736:
732:
731:energy drinks
728:
724:
718:
716:
712:
708:
703:
701:
697:
693:
683:
681:
677:
676:EC Regulation
667:
665:
661:
657:
651:
648:
643:
640:
635:
633:
622:
620:
616:
612:
608:
604:
592:Manufacturing
589:
580:
578:
575:fermented by
574:
570:
565:
563:
559:
555:
554:dietary fiber
551:
545:
541:
539:
535:
531:
530:soluble fiber
526:
521:
511:
509:
505:
501:
496:
494:
490:
486:
482:
468:
466:
465:glucose syrup
462:
458:
454:
450:
445:
436:
433:
431:
427:
423:
419:
415:
411:
408:(also called
407:
402:
400:
396:
392:
388:
384:
380:
379:maltodextrins
376:
371:
369:
365:
361:
358:
354:
342:
335:
330:
313:
307:
300:
293:
286:
262:
259:
258:
254:
253:
248:
244:
242:
239:
238:
234:
231:
227:
226:
223:White powder
222:
219:
218:
214:
212:
209:
208:
202:
194:
187:
181:
178:
174:
173:
168:
160:
156:
155:DTXSID5027720
152:
151:
149:
139:
135:
134:
127:
123:
122:
120:
118:
115:
114:
107:
106:
104:
102:
97:
96:
92:
88:
85:
83:
81:ECHA InfoCard
78:
77:
70:
69:
67:
65:
62:
61:
54:
50:
49:
47:
44:
40:
39:
34:
30:
25:
22:Maltodextrin
19:
2823:
2812:
2794:
2726:Maltodextrin
2725:
2607:Isomaltulose
2398:Deoxy sugars
2334:Ketotetrose
2237:Mutarotation
2139:Maltodextrin
2113:. Retrieved
2109:
2099:
2087:. Retrieved
2080:the original
2075:
2048:. Retrieved
2038:
2016:(1): 10–41.
2013:
2009:
2003:
1966:
1962:
1952:
1940:. Retrieved
1909:(10): 3839.
1906:
1903:EFSA Journal
1902:
1877:. Retrieved
1863:
1830:
1826:
1819:
1784:
1780:
1770:
1733:
1729:
1719:
1707:. Retrieved
1697:
1664:
1660:
1653:
1636:
1632:
1590:
1586:
1580:
1568:. Retrieved
1539:. Retrieved
1480:(23): 4545.
1477:
1473:
1411:
1407:
1367:
1363:
1334:. Retrieved
1321:
1288:
1284:
1196:
1192:
1135:. Retrieved
1091:
1087:
1052:
991:
987:
962:. Retrieved
924:
888:asphyxiation
873:
864:
853:
845:health claim
838:
822:
818:constipation
806:hypoglycemia
803:
794:blood lipids
783:
770:
766:
762:
749:
747:
739:
719:
704:
692:medical food
689:
673:
656:sweet potato
652:
644:
636:
632:standardized
628:
600:
586:
566:
546:
542:
537:
533:
529:
527:
523:
497:
474:
446:
442:
434:
414:fermentation
409:
405:
403:
378:
374:
372:
367:
363:
353:Maltodextrin
352:
351:
256:
200:
192:
185:
36:Identifiers
18:
2884:Xanthan gum
2872:Amylopectin
2744:Beta-glucan
2655:Maltotriose
2470:Ketohexoses
2423:Aldohexoses
2403:Deoxyribose
2338:Erythrulose
2296:Ketotriose
2286:Aldotriose
1879:24 February
1336:February 9,
910:Maltotriose
880:insecticide
786:blood sugar
502:value of 4
500:food energy
393:. They are
391:food energy
377:(or simply
220:Appearance
170:Properties
87:100.029.934
2942:Sweeteners
2921:Categories
2660:Melezitose
2602:Isomaltose
2597:Cellobiose
2263:Aldodiose
2115:2024-02-23
2050:2 February
1942:30 January
1667:: 116729.
1570:30 January
1541:2 February
1370:: 105094.
1137:29 January
988:IUBMB Life
964:28 January
937:References
900:Icodextrin
870:Other uses
829:flatulence
518:See also:
508:kiloJoules
439:Definition
430:sweeteners
241:Solubility
211:Molar mass
126:7CVR7L4A2D
64:ChemSpider
43:CAS Number
2814:Galactose
2769:Cellulose
2759:Sizofiran
2683:Stachyose
2665:Raffinose
2632:Trehalose
2617:Lactulose
2438:Galactose
2361:Arabinose
2323:Erythrose
2175:Types of
2110:Hort News
2030:1471-9827
1969:: 85–96.
1855:247938929
1730:Nutrients
1681:0144-8617
1607:0021-8561
1496:2073-4360
1386:1756-4646
1313:262085620
1108:0100-4042
1008:1521-6543
884:spiracles
854:In 2017,
729:packets,
711:flavorant
707:mouthfeel
696:baby food
670:Food uses
639:microwave
550:viscosity
493:viscosity
463:calls it
420:to yield
108:232-940-4
100:EC Number
53:9050-36-6
2906:Category
2835:Glycogen
2818:Galactan
2796:Fructose
2781:Chitosan
2754:Lentinan
2703:Acarbose
2637:Turanose
2581:Multiple
2522:Heptoses
2510:Rhamnose
2505:Fuculose
2490:Tagatose
2475:Fructose
2391:Xylulose
2386:Ribulose
2350:Pentoses
2312:Tetroses
2215:Geometry
2206:Pyranose
2201:Furanose
2089:17 March
1995:29535547
1847:35373671
1811:35239154
1762:26184303
1689:32829851
1615:19719134
1514:38231993
1505:10708145
1474:Polymers
1438:24228189
1305:37730002
1223:25674937
1016:18543287
929:dextrin.
894:See also
851:levels.
660:porosity
647:roasting
504:calories
489:glycogen
399:diabetes
383:starches
368:dextrins
364:dextrose
362:(called
360:polymers
257:NFPA 704
250:Hazards
2877:Amylose
2825:Glucose
2800:Fructan
2790:Dextran
2786:Dextrin
2764:Zymosan
2627:Sucrose
2622:Maltose
2612:Lactose
2561:Nonoses
2556:Octoses
2549:Above 7
2485:Sorbose
2480:Psicose
2458:Mannose
2443:Glucose
2433:Altrose
2415:Hexoses
2328:Threose
2279:Trioses
2184:General
1986:5836649
1802:9325805
1753:4517026
1645:1330528
1535:"Fiber"
1429:3823506
1214:4940893
905:Maltose
700:lactose
615:cassava
583:History
562:daltons
538:dextrin
481:glucose
461:CN code
416:in the
357:glucose
334:what is
332: (
205:
2937:Starch
2867:Starch
2862:Pectin
2857:Mannan
2852:Lignin
2829:Glucan
2806:Inulin
2774:Chitin
2500:Fucose
2463:Talose
2448:Gulose
2428:Allose
2376:Xylose
2371:Ribose
2366:Lyxose
2256:Dioses
2232:Epimer
2222:Anomer
2196:Ketose
2191:Aldose
2028:
1993:
1983:
1853:
1845:
1809:
1799:
1760:
1750:
1687:
1679:
1643:
1613:
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1494:
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1303:
1221:
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1106:
1060:
1014:
1006:
607:potato
329:verify
326:
2722:(IMO)
2716:(GOS)
2710:(FOS)
2692:Other
2453:Idose
2083:(PDF)
2072:(PDF)
1873:(PDF)
1851:S2CID
1709:4 Apr
1330:(PDF)
1309:S2CID
916:Notes
619:wheat
536:, or
418:colon
2091:2020
2052:2024
2026:ISSN
1991:PMID
1944:2024
1881:2024
1843:PMID
1807:PMID
1758:PMID
1711:2016
1685:PMID
1677:ISSN
1641:PMID
1611:PMID
1603:ISSN
1572:2024
1543:2024
1510:PMID
1492:ISSN
1434:PMID
1382:ISSN
1338:2024
1301:PMID
1219:PMID
1139:2024
1104:ISSN
1058:ISBN
1012:PMID
1004:ISSN
966:2024
611:rice
603:corn
404:The
373:The
117:UNII
71:None
2018:doi
1981:PMC
1971:doi
1911:doi
1835:doi
1797:PMC
1789:doi
1748:PMC
1738:doi
1669:doi
1665:247
1595:doi
1500:PMC
1482:doi
1424:PMC
1416:doi
1372:doi
1293:doi
1289:253
1209:PMC
1201:doi
1096:doi
996:doi
727:gel
613:or
459:'s
366:or
203:+1)
195:+2)
191:(10
143:EPA
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197:O
193:n
189:H
186:n
184:6
182:C
145:)
141:(
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