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Maltodextrin (Effects and Hazards)
2023/08/23
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Maltodextrin is a polysaccharide derived from the breakdown of starch. Its molecular structure is similar to maltose, but its relative molecular weight is larger. Maltodextrin is widely used in food, pharmaceutical, cosmetics and other fields.

First, efficacy and effect

1. Increase taste: maltodextrin is used as a thickening agent in food, which can increase the viscosity and taste of food and improve the texture of food.

2. Moisturizing and antibacterial: maltodextrin is often used as a moisturizing agent and antibacterial agent in cosmetics, which can enhance the skin's moisture and prevent the growth of bacteria.

3. Lowering blood sugar: maltodextrin can reduce blood sugar levels and help control blood sugar, which is suitable for diabetic patients.

Second, human harm

1. Excessive intake will cause diarrhea: maltodextrin has a certain permeability, and excessive intake will absorb a lot of water in the intestine, leading to diarrhea.

2. Not easy to digest: maltodextrin is a polysaccharide compound, the human body lacks decomposition enzymes, difficult to digest and absorb.

3. Possible carcinogens: Studies have shown that maltodextrin can produce carcinogenic acrylamide under heating or high temperature conditions, so high temperature processing should be avoided as much as possible.

Third, the difference with malt syrup

1. Different raw materials: maltodextrin is a polysaccharide compound obtained by enzymatic hydrolysis and polymerization of starch, while malt syrup is a mixture of monosaccharides such as glucose and maltose obtained by hydrolysis of starch.

2. Different sweetness: under the same quality, the sweetness of maltodextrin is lower than that of malt syrup.

3. Different uses: maltodextrin is mainly used as thickening agent, moisturizing agent and hypoglycemic agent; Malt syrup is mainly used as a sweetener and thickener in food processing.

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