Editing Maltodextrin (section)

===Digestible maltodextrin===
Maltodextrins consist of <small>D</small>-[[glucose]] units connected in chains of variable length. The glucose units are primarily linked with α(1→4) [[glycosidic bond]]s, like those seen in the linear derivative of [[glycogen]] (after the removal of α1,6- branching).<ref name="pubchem">{{cite web |date=2024 |title=Maltodextrin |url=https://pubchem.ncbi.nlm.nih.gov/compound/Maltodextrin |access-date=28 January 2024 |publisher=PubChem, US National Library of Medicine}}</ref><ref name="moore">{{cite journal | last1=Moore | first1=Geovana Rocha Plácido | last2=Canto | first2=Luciana Rodrigues do | last3=Amante | first3=Edna Regina | last4=Soldi | first4=Valdir | title=Cassava and corn starch in maltodextrin production | journal=Química Nova (SciELO, Brazil) | volume=28 | issue=4 | year=2005 | issn=0100-4042 | doi=10.1590/s0100-40422005000400008 | pages=596–600}}</ref><ref name=gras/> Commercial maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long. Properties of maltodextrin, such as sweetness, [[viscosity]], and texture, can be manipulated during manufacturing by altering the extent of starch hydrolysis.<ref name=moore/>

Maltodextrins are digested into glucose units, contributing a [[food energy]] value of 4 [[calorie]]s per gram (or 16 [[Joule|kiloJoule]]s per gram).<ref name=hofman/> Maltodextrin manufacturing produces a high-purity product with microbiological safety, making it applicable to varied food, beverage, sports, and baked products.<ref name=hofman/>