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Maltodextrin
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===Digestion-resistant maltodextrin production=== Digestion-resistant maltodextrins are manufactured by a process superficially similar to that for digestible maltodextrins.<ref name="buck" /><ref name="Li" /> A food starch is exposed to a combination of heat, acid and enzymes before purification.<ref name="buck" /><ref name="Li" /> Part of the process deliberately resembles human digestion {{ndash}} thus, the result is digestion-resistant by design.<ref name="buck" /><ref name="Li" /> Neither the food starch source nor the process is [[Standardization|standardized]]. {{cn|date=January 2025}} A list of 14 preparation methods included three to four different methods, including [[microwave]] heating.<ref name="Li" /> Similar methods differed in detail, possibly because methods are optimized for the plant starch source.<ref name="Li" /> One study provided a detailed description of a laboratory method for producing digestion-resistant maltodextrins, combining several of the listed preparation methods.<ref name="chen" /> A step in one method of preparing digestion-resistant maltodextrins is [[roasting]] the plant starch in acid conditions.<ref name="buck" /> The process breaks the starch molecules into small units, which then recombine with different, more digestion-resistant bonds.<ref name="buck" /><ref name="Li" /> Enzymes can be used to break starches apart as an alternative to roasting.<ref name="Li" /> A 2023 review found that use of different starch sources and different manufacturing techniques may produce digestion-resistant maltodextrins with varied properties, concluding that manufacturing methods for digestion-resistant maltodextrin lacked standardization.<ref name="Li" /> Another 2023 review of methods examined digestion-resistant maltodextrins from three different starch sources (potato, cassava, and [[sweet potato]]) using identical manufacturing techniques.<ref name="chen" /> The resulting digestion-resistant maltodextrins were measured to have small physical and chemical differences, such as in formation of dextrin crystals and surface [[porosity]], digestion resistance (80-85%), thermal stabilities, solubility, and formation of pastes.<ref name="chen" /> The significance of such differences to the quality of processed foods and health is unknown. A third 2023 study showed maltodextrin digestion rates to be a function of [[Molecular geometry|molecular structure]].<ref>{{Cite journal |last1=Zhang |first1=Xuewen |last2=Leemhuis |first2=Hans |last3=van der Maarel |first3=Marc J. E. C. |date=2020-11-01 |title=Digestion kinetics of low, intermediate and highly branched maltodextrins produced from gelatinized starches with various microbial glycogen branching enzymes |journal=Carbohydrate Polymers |volume=247 |pages=116729 |doi=10.1016/j.carbpol.2020.116729 |pmid=32829851 |issn=0144-8617}}</ref>
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