Editing Maltodextrin (section)

{{Short description|Polysaccharide of glucose}}
{{cs1 config|name-list-style=vanc|display-authors=6}}
{{Chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 443933398
| ImageFile = Maltodextrin.png
| IUPACName =
| OtherNames =
|Section1={{Chembox Identifiers
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
| ChemSpiderID = None
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 9050-36-6
| EINECS =  232-940-4
| PubChem =
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 7CVR7L4A2D
}}
|Section2={{Chembox Properties
| Formula = C<sub>6''n''</sub>H<sub>(10''n''+2)</sub>O<sub>(5''n''+1)</sub>
| MolarMass = Variable
| Appearance = White powder
| Density =
| MeltingPt =
| BoilingPt =
| Solubility = Free soluble or readily dispersible in water<ref name=pubchem/>
| SolubleOther= Slightly soluble to insoluble in anhydrous alcohol<ref name=pubchem/>}}
|Section3={{Chembox Hazards
| MainHazards =
| FlashPt =
| AutoignitionPt =
| NFPA-H = 1
| NFPA-F = 1
| NFPA-R = 0
}}
}}
'''Maltodextrin''' is a name shared by two different families of chemicals. Both families are [[glucose]] [[polymer]]s (also called ''dextrose polymers'' or ''[[Dextrin|dextrins]]''), but have little chemical or nutritional similarity.<ref name="whelan">{{Cite journal |last=Whelan |first=William J. |date=August 2008 |title=The wars of the carbohydrates, Part 6: What a name! |journal=IUBMB Life |language=en |volume=60 |issue=8 |pages=555–556 |doi=10.1002/iub.107 |pmid=18543287 |issn=1521-6543}}</ref>

The '''digestible maltodextrins''' (or simply ''maltodextrins'') are  manufactured as white solids derived from chemical processing of plant [[starch]]es.<ref name=buck/><ref name=moore/> They are used as [[food additive]]s, which are digested rapidly, providing glucose as [[food energy]]. They are [[generally recognized as safe]] (GRAS) for food and beverage manufacturing in numerous products.<ref name=gras/> Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with [[Type 2 diabetes|diabetes]].<ref name="hofman">{{cite journal |vauthors=Hofman DL, van Buul VJ, Brouns FJ |date=September 2016 |title=Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins |journal=Critical Reviews in Food Science and Nutrition |volume=56 |issue=12 |pages=2091–100 |doi=10.1080/10408398.2014.940415 |pmc=4940893 |pmid=25674937}}</ref>

The '''digestion-resistant maltodextrins''' (also called '''resistant maltodextrins''') are defined as nutritional food additives due to their ability upon [[fermentation]] in the [[colon (anatomy)|colon]] to yield [[short-chain fatty acid]]s, which contribute to [[gastrointestinal system|gastrointestinal health]].<ref name=buck/><ref name="Li">{{cite journal |last1=Li |first1=Fei |last2=Muhmood |first2=Atif |last3=Akhter |first3=Muhammad |last4=Gao |first4=Xiang |last5=Sun |first5=Jie |last6=Du |first6=Zubo |last7=Wei |first7=Yuxi |last8=Zhang |first8=Ting |last9=Wei |first9=Yunlu |date=2023 |title=Characterization, health benefits, and food applications of enzymatic digestion-resistant dextrin: A review |journal=International Journal of Biological Macromolecules |volume=253 |issue=Pt 4 |page=126970 |doi=10.1016/j.ijbiomac.2023.126970 |pmid=37730002 |s2cid=262085620}}</ref> 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 [[sweetener]]s, and are considered GRAS.

Consumers may find the shared name for different maltodextrin food additives to be confusing.<ref name=whelan/><ref name="hofman" />