M altodextrin is a product of the enzymatic breakdown of starch, which is a very popular ingredient added to foods, including those intended for infants and children. It does not taste sweet, but is very caloric and has a high glycemic index. For this reason, m altodextrin products should be avoided by people who are slimming or diabetic.
Properties and nutritional values of m altodextrin
M altodextrinis a polysaccharide consisting mainly of glucose molecules, but has no sweet taste or is very faint aftertaste. It is obtained by enzymatic hydrolysis of starch (most often corn, potato, tapioca and oat) with the use of α-amylase enzyme preparations. Enzymes break down long chains of starch that has previously been glued. After drying, the m altodextrin is obtained in the form of a white powder, which dissolves well in water, forms stable gels and emulsions, gives the desired texture to products, and also easily mixes with fat. It also inhibits crystal precipitation and is great for encapsulation. All this means that m altodextrin is very willingly and often used in food production processes, as well as in the pharmaceutical industry. M altodextrins were introduced to the food industry in the late 1950s and since then their use has continued to expand.
The glycemic index of m altodextrin is very high at 105.
M altodextrin is a complex carbohydrate. Nevertheless, it is very easily digestible and in the human digestive tract it is digested instantly. It is therefore an easy and quick source of energy. Depending on the individual's needs, this can be both a downside and an advantage. The glycemic index of m altodextrin is very high and amounts to 105. Therefore, diabetics and people with excess body weight should be especially careful about it.
Nutritional value of m altodextrin (per 100 g):
- energy value - 382 kcal
- fat - 0 g
- carbohydrates - 95.5 g, including sugars - 6.6 g
- fiber - 0 g
- protein - 0 g
- s alt - 0.04 g
Role of m altodextrin in processed foods
M altodextrin is fully found in foodsWith so many different functions, it can be found in the ingredients list of almost any type of processed food. M altodextrins are used as an ingredient: binding, stabilizing, filling, thickening, fluffing, giving the desired texture, auxiliary in spray drying, enhancing taste and aroma, carrier for flavors, dyes and fats, for encapsulating flavors, regulating moisture, emulsifying, preventing crystallization, extending durability.
Where can you find the m altodextrins?
Due to its wide and diverse properties, m altodextrin can be found almost everywhere, but most often they contain them:
- Nutrients and ready meals for children and infants- m altodextrins are used in them as a substitute for starch, which is easier to absorb and digest by the digestive tract of a small child. They are an important source of carbohydrates and energy in formula milk and nutritional meals. It is worth noting that m altodextrins are not added to food as a sugar substitute and are not an artificial sweetener intended to make a young child addicted to sweet taste. This opinion can often be found on internet forums, especially among young mothers who find m altodextrins in their meals for babies and toddlers.
- Confectionery products- m altodextrins improve the consistency of the dough, regulate its viscosity, brittleness and porosity. They prevent excessive drying of the finished product and extend its shelf life as well as reduce the formation of large sugar crystals. M altodextrins are found in yeast cakes, biscuits, wafers, biscuits and rusks. They are also an ingredient of fillings and cake creams.
- Instant powdered products- in sauces, soups, creams and powdered desserts, m altodextrins facilitate dissolution, they are emulsifiers and stabilizers.
- Nutritional and strengthening drinks- m altodextrins are added to regenerative and isotonic drinks intended for athletes. They are designed to provide a large dose of energy, and at the same time reduce the sweetness of the product.
- Meat products- m altodextrins are a component of nitrate brines, in which they are a breeding ground for bacteria responsible for the maturation of meat.
- Dairy products- M altodextrins are used in the production of sauces, ice cream, cream butter, margarines, dairy desserts, yoghurts and cheeses. They are used as a fat substitute in cheeses and light margarines, which also ensure good spreading even after being removed from the refrigerator. In ice cream creams and desserts, m altodextrin is responsible forincreasing the freezing temperature prevents the formation of large ice crystals during freezing and enhances the controlled melting effect.
- Low-calorie foods- thanks to the ability to replace fat in products (without deteriorating their taste), m altodextrin is used as a fat substitute to reduce the caloric content of dishes. Vegetable oil is replaced with an aqueous solution of m altodextrin, which, for example, in mayonnaises allows you to reduce the amount of fat from 68-83% to 20-25%.
M altodextrins do not give food a sweet taste, but due to the high glycemic index they trigger the same body reactions as the consumption of simple sugars.
To sum up, m altodextrins can be found in instant products (soups, sauces, puddings, jelly powders), ice cream, sweets, confectionery, margarines, light foods, cold cuts, cheeses, baby food, sports products .
M altodextrin and he alth
M altodextrin is a safe food additive that does not cause negative effects when consumed in reasonable amounts. However, it must be remembered that it is very calorific and has a high glycemic index. For this reason, it should be avoided by people who are slimming and diabetics. The use of m altodextrins in formula milk is justified because these products are intended to provide infants with an easily digestible source of energy. In the case of older children who consume normal foods, it is worth considering replacing ready-made porridges with sugar and m altodextrin with those made by yourself. For physically very active people, a carbohydrate or carbohydrate-protein supplement with m altodextrin will be a good solution, because in a small volume it will provide a lot of energy necessary for regeneration after training.
Sources:
1. Leszczyński W., The use of modified starches in the food industry, Przegląd Piekarski i Cukierniczy, 2006, 5, 54-562. Przetaczek-Rożnowska I., Versatile m altodextrins. Characteristics and use in the dairy industry, Agro Przemysł, 2014, 1 3. Zychnowska M. et al., Properties and possibilities of using fat substitutes available on the market, Probl Hig Epidemiol, 2015, 96 (1), 42-50 4. M altodextrin - product description of PEPEES S.A. company