User:Skol1214/Maltodextrin

Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content. Maltodextrin may be taken as a dietary supplement in powder form, gel packets, or energy drinks. It is also used as a substitute for lactose.

It is also used as a filler in sugar substitutes and other products. Maltodextrin has a glycemic index ranging from 85 to 105, higher than table sugar.

Maltodextrin is a form of fast absorbing carbohydrate, meaning it moves quickly through the GI tract to release glucose to the bloodstream. There are also forms of slow absorbing carbohydrates which take longer to digest and release glucose to the blood stream, such as fructose. Both fast and slow absorbing carbohydrates are broken down into glucose. These two forms of carbohydrates use two different transporter mechanisms to allow glucose to reach the bloodstream from the small intestine. Maltodextrin uses the SGLT1 transporter to get the nutrient into the bloodstream, while fructose uses the GLUT5 transporter to move the nutrient to the blood. The body can absorb 60 grams of maltodextrin per hour and 30 grams of fructose per hour through the specified transporters. By only consuming one form of either fast or slow carbohydrate, it limits the amount absorbed, thus limiting the amount of available energy. Endurance activities with durations lasting longer than 2.5 hours should try to utilize both the maltodextrin and fructose transporters. By using both transporters it increases the amount of carbohydrates absorbed to be used for energy. In one study the utilization of both transporters increased energy production form carbohydrates by 65%. If athletes can make use of both transporters it can provide them with an advantage in endurance competition over competitors that don't take advantage.