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Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins.

Hofman DL, van Buul VJ, Brouns FJ - Crit Rev Food Sci Nutr (2016)

Bottom Line: However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health.Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed.Finally, this review reflects on regulatory aspects, which differ significantly in Europe and the United States, and, therefore, have implications for communication and marketing.

View Article: PubMed Central - PubMed

Affiliation: a Faculty of Health, Medicine and Life Sciences , Department of Human Biology, Maastricht University , Maastricht , The Netherlands.

ABSTRACT
Digestible maltodextrins are low-sweet saccharide polymers consisting of D-glucose units linked primarily linearly with alpha-1,4 bonds, but can also have a branched structure through alpha-1,6 bonds. Often, maltodextrins are classified by the amount of reducing sugars present relative to the total carbohydrate content; between 3 and 20 percent in the case of digestible maltodextrins. These relatively small polymers are used as food ingredients derived by hydrolysis from crops naturally rich in starch. Through advances in production technology, the application possibilities in food products have improved during the last 20 years. However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health. Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed. Exchanging unprocessed starch with maltodextrins may lead to an increased glycemic load and therefore post meal glycaemia, which are viewed as less desirable for health. Apart from beneficial food technological properties, its use should accordingly also be viewed in light of this. Finally, this review reflects on regulatory aspects, which differ significantly in Europe and the United States, and, therefore, have implications for communication and marketing.

No MeSH data available.


Physicochemical properties related to the level of dextrose equivalence (DE).
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Related In: Results  -  Collection


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f0001: Physicochemical properties related to the level of dextrose equivalence (DE).

Mentions: The applicability of MDs in food products is highly influenced by specific physicochemical and technological properties. Among these properties are viscosity, fermentability, solubility, hygroscopicity, freezing point depression, and osmolality. In turn, these properties of MDs strongly depend on their botanical source, production process, and therefore DE. An overview of the relationships between several important physicochemical properties and different DEs is depicted in Figure 1.Figure 1.


Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins.

Hofman DL, van Buul VJ, Brouns FJ - Crit Rev Food Sci Nutr (2016)

Physicochemical properties related to the level of dextrose equivalence (DE).
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4940893&req=5

f0001: Physicochemical properties related to the level of dextrose equivalence (DE).
Mentions: The applicability of MDs in food products is highly influenced by specific physicochemical and technological properties. Among these properties are viscosity, fermentability, solubility, hygroscopicity, freezing point depression, and osmolality. In turn, these properties of MDs strongly depend on their botanical source, production process, and therefore DE. An overview of the relationships between several important physicochemical properties and different DEs is depicted in Figure 1.Figure 1.

Bottom Line: However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health.Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed.Finally, this review reflects on regulatory aspects, which differ significantly in Europe and the United States, and, therefore, have implications for communication and marketing.

View Article: PubMed Central - PubMed

Affiliation: a Faculty of Health, Medicine and Life Sciences , Department of Human Biology, Maastricht University , Maastricht , The Netherlands.

ABSTRACT
Digestible maltodextrins are low-sweet saccharide polymers consisting of D-glucose units linked primarily linearly with alpha-1,4 bonds, but can also have a branched structure through alpha-1,6 bonds. Often, maltodextrins are classified by the amount of reducing sugars present relative to the total carbohydrate content; between 3 and 20 percent in the case of digestible maltodextrins. These relatively small polymers are used as food ingredients derived by hydrolysis from crops naturally rich in starch. Through advances in production technology, the application possibilities in food products have improved during the last 20 years. However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health. Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed. Exchanging unprocessed starch with maltodextrins may lead to an increased glycemic load and therefore post meal glycaemia, which are viewed as less desirable for health. Apart from beneficial food technological properties, its use should accordingly also be viewed in light of this. Finally, this review reflects on regulatory aspects, which differ significantly in Europe and the United States, and, therefore, have implications for communication and marketing.

No MeSH data available.