M altodextrin: what is it and why is it used

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who doesn't love sweets? Everyone associates the holidays with a richly laid table, which, in turn, is not complete without dessert. You can buy store-bought cakeor candy, or you can make your own. Usually people try not to waste energy on making sweets and go to the nearest supermarket. Not everyone will look at the composition of the purchased sweets or cookies, but there, under incomprehensible names, components unknown to us, such as m altodextrin, are hidden. What is it, and why is it used in the production of not only sweets, but also baby food? He alth conscious people will definitely want to look into this.

Dietary supplement

This component looks like a white or cream-colored powder, has hygroscopic properties, that is, it absorbs liquids very quickly. In its pure form, it has no pronounced taste and smell, although sometimes it is moderately sweet. It is obtained by processing starches of various origins, as a rule, corn or rice is used. It is widely used in the production of products such asbaby food, all kinds of confectionery, buns, as well as sports nutrition. True, in each individual case, the different properties that m altodextrin possesses are valued. What it is - a baking powder or a sugar substitute - it is impossible to immediately understand. For example, it enters bakery products exclusively as a flour improver. Thanks to him, the buns do not spoil for a long time andlook lush and fresh even after a couple of days. Here is a list of problems that adding this ingredient solves:

• Improve consistency.
• Slowing down the oxidation of highly susceptible products.
• Leaving dough or ready mixes.
• In jelly products, it helps keep fit.
• Stimulation of intestinal microflora (in dietary supplements).
• Solubility acceleration.

As you can see, its importance in food production is very high. However, the question of its harm or benefit is still open.

Action

So how does the m altodextrin component behave when it enters our body? What are these split starches, we have already found out, but how does it differ from the same glucose? From the biology course, we know that the main source of energy for us is glucose, it accumulates in the muscles and liver and is consumed as needed. It comes to us in the body with foods containing carbohydrates. M altodextrin is just obtained by dividing such a complex carbohydrate as starch into smaller parts, dextrins. Thus, it turns out that thisfood supplement is nothing but glucose. The only difference is that the splitting of the component occurs only in the small intestine, which ensures a long and uniform process of glucose entering the bloodstream.

Harm and benefit

An inquisitive consumer will definitely have a question when he sees m altodextrin in a product: "What is it? A harmful component or a harmless food additive?" In fact, like any other product, it can be dangerous, but not for everyone. It is worth fearing for people with diabetes mellitus or those with a tendency to it. The problem is that, being a close relative of molasses and starch, m altodextrin has a very high glycemic index, which characterizes the release of sugar into the blood. But there is another side of the coin: for he althy people, taking foods containing it will become a kind of prevention of diabetes, since it will cause the production of insulin. It is very important to know from which initial product m altodextrin was produced. The composition of corn or rice does not cause concern, but wheat contains gluten, the intolerance of which occurs in many children. But allergy sufferers have absolutely nothing to fear, this supplement is not capable of causing allergies. In addition, m altodextrin has a property that is very important for a modern person, it cleanses the body of toxins, radionuclides and heavy metals, while acting as fiber, which is so lacking in our diet. Athletes appreciate its ability to restore energyafter a long workout.

Where used

You can often see m altodextrin in baby food, here it is needed to improve digestibility. Most often it is found in various confectionery products, but there is nothing to be afraid of, it is necessary to increase the shelf life and maintain the appropriate appearance. M altodextrin has found application even in the manufacture of sausages, here it acts as a substitute for fat, which, in principle, is good. As a sugar substitute, m altodextrin is added to sauces and drinks. Its use is very extensive, while it is not dangerous for the body, so you can safely buy products that have it in their composition.

Sports nutrition

This nutritional supplement occupies a special place in sports nutrition, because it is the best source of long-term carbohydrates. It restores glycogen stores in the muscles, while ensuring a uniform absorption of glucose. In a sports nutrition product such as a gainer, m altodextrin is especially important. Athletes' reviews also speak of better dissolution and absorption of proteins when this component is used together, and in fact protein is the main building material for muscles. Thus, we can conclude that m altodextrin is not only harmless, but in some situations even useful and beneficial.