Editing Maltodextrin (section)

== History ==
After development of food ingredients from starch sources around 1950, digestible maltodextrins were first produced between 1967 and 1973.<ref name="be">{{Cite journal |last=BeMiller |first=James N. |date=2009-09-23 |title=One Hundred Years of Commercial Food Carbohydrates in the United States |journal=Journal of Agricultural and Food Chemistry |language=en |volume=57 |issue=18 |pages=8125–8129 |doi=10.1021/jf8039236 |pmid=19719134 |issn=0021-8561}}</ref> Digestion-resistant maltodextrins were developed in the 1990s from studies of starch nutrition, leading to the definition of resistant starch.<ref name=eng/> This was accompanied by the detection of digestion-resistant components in food products and manufacturing methods.<ref name="buck">{{cite book |author1=Buck AW |url=https://books.google.com/books?id=CWjNBQAAQBAJ&pg=PA279 |title=Resistant maltodextrin overview: Chemical and physical properties; In: Dietary Fiber and Health, chapter 20 |date=2012 |publisher=CRC Press |isbn=978-1-4398-9937-3 |editor1-last=Cho S, Almeida N |edition=1 |location=Boca Raton, Florida |page=279-290}}</ref><ref name="eng">{{cite journal |vauthors=Englyst HN, Kingman SM, Cummings JH |title=Classification and measurement of nutritionally important starch fractions |journal=European Journal of Clinical Nutrition |volume=46 |issue= Suppl 2|pages=S33–50 |date=October 1992 |pmid=1330528}}</ref> Some sources typically referred to digestible maltodextrin when describing maltodextrin without further definition of which maltodextrin was used.<ref name=whelan/><ref name=buck/>