Talk:Maltodextrin

message: Nowhere in this article or comments above do I see any mention of calorific value in foods. For all the scientific jargon, which a lay person would not understand, how about the value in calories or kilojoules? Ptilinopus (talk) 02:51, 31 March 2019 (UTC)
replies: text: Maltodextrin has a food energy value of 4 calories per gram (or 16 kiloJoules per gram). Ref. Zefr (talk) 01:10, 31 January 2024 (UTC)
thread_title:  Calorific value? 

message: To add to this article:  does maltodextrin ever contain or produce processed free glutamic acid? 173.88.246.138 (talk) 17:46, 8 March 2021 (UTC)
thread_title: To add to article

message: A reference by Hofman is cited in two styles. 2603:8001:1E45:C981:B958:432F:A256:2C87 (talk) 19:06, 29 January 2024 (UTC)
replies: text: . Zefr (talk) 20:26, 29 January 2024 (UTC)
thread_title:  Duplicate reference 

message: The chemical description applies only to digestible maltodextrin.  I doubt that the digestion resistant version has a detailed chemical description. 159.83.248.47 (talk) 20:44, 30 January 2024 (UTC)
thread_title:  Infobox 

message: Bojarczuk is overcited.  The paper is about resistant starches generally.  Digestion-resistant maltodextrins are mentioned as a resistant starch of type 5.  The paper and its references say little specifically about type 5 starches or digestion-resistant maltodextrins.  It is difficult to say which generalizations apply to our topic.  We can assume that every characteristic of resistant starches applies to digestion-resistant maltodextrins, but the paper does not say that.
What Bojarczuk does say in defining RS5 is, "... forming a helical structure that is difficult to digest and intentional rearrangement of starch molecules – resistant maltodextrin".  My interpretation of that statement is that RS5 includes 2 types of structures, NOT that resistant maltodextrin is helical.2603:8001:1E45:C981:B115:CE85:4B2D:4428 (talk) 18:15, 7 February 2024 (UTC)
replies: text: Birt has the same problem.  There is little mention of maltodextrin.2603:8001:1E45:C981:5CC7:9E26:9ABD:5A15 (talk) 17:04, 8 February 2024 (UTC)
thread_title:  Bojarczuk 

message: Another reference: https://doi.org/10.1016/j.carbpol.2020.116729 (Zhang) which introduces the term branched maltodextrin.  Smokefoot might be interested.  I think that it deserves citation because it has an explanation of sorts for digestion resistance.  "The rate of digestion has been shown to be a function of the maltodextrin structure."  This page says little about the structure of digestion-resistant maltdextrins.  At the moment I regard maltodextrins as a continuum.  The distinction between types arises from an emphasis on the extremes.2603:8001:1E45:C981:B115:CE85:4B2D:4428 (talk) 18:18, 7 February 2024 (UTC)
replies: text: Another such reference: Lee BH, Yan L, Phillips RJ, Reuhs BL, Jones K, Rose DR, Nichols BL, Quezada-Calvillo R, Yoo SH, Hamaker BR. Enzyme-synthesized highly branched maltodextrins have slow glucose generation at the mucosal α-glucosidase level and are slowly digestible in vivo. PLoS One. 2013;8(4):e59745. doi: 10.1371/journal.pone.0059745. Epub 2013 Apr 2. PMID: 23565164; PMCID: PMC3615069.2603:8001:1E45:C981:B115:CE85:4B2D:4428 (talk) 19:40, 7 February 2024 (UTC)
thread_title:  Zhang 

message: A FDA publication, "Review of the Scientific Evidence on the Physiological Effects of Certain Non-Digestible Carbohydrates" said (page 49) "Common names used to identify resistant maltodextrin as an ingredient include soluble corn fiber, resistant dextrin, resistant wheat dextrin, soluble wheat fiber, and wheat dextrin."  It also accepted the evidence that resistant maltodextrin was beneficial for calcium absorption or retention.2603:8001:1E45:C981:B115:CE85:4B2D:4428 (talk) 18:21, 7 February 2024 (UTC)
thread_title:  More FDA 

message: Digestible and digestion-resistant are design choices.  Both result from chemical manufacturing that models the human digestive system.  Digestible arrives at the stomach already treated with acids and enzymes that make absorption fast.  Digestion-resistant results from further modeling the human digestive system.  Digestion-resistant arrives at the stomach with the digestible components already chemically removed.  DM and DRM are thus ideally disjoint sets of chemicals united by a shared history.
My interpretation of Buck on history: digestion-resistant maltodextrins were discovered as an impurity of maltodextrins.2603:8001:1E45:C981:79C:5AF4:558F:CD98 (talk) 17:57, 12 February 2024 (UTC)
thread_title:  Digestion 

message: Reputable journals and medical advisors are weak on the differences between DM & DRM.  Supplement sellers are much clearer.  See PrimaForce and SelfDecode.2603:8001:1E45:C981:79C:5AF4:558F:CD98 (talk) 18:35, 12 February 2024 (UTC)
thread_title:  Supplements 

message: See Sugar battery. 159.83.248.48 (talk) 23:31, 14 February 2024 (UTC)
thread_title:  Maltodextrin in a battery? 

message: (Digestible) "Maltodextrins are digested into glucose units, contributing a food energy value of 4 calories per gram (or 16 kiloJoules per gram)." The DRM value is?  Fiber has a cited range of 1.5-2, but I don't know how much of the energy reaches the body during/after fermentation.  I suspect the subject is complex, depending on gut micro-organisms.159.83.248.48 (talk) 00:04, 15 February 2024 (UTC)
thread_title:  Food energy of digestion-resistant maltodextrin 

message: https://www.acs.org/molecule-of-the-week/archive/m/maltodextrin.html
It is not clear why a calorie-rich chemical is an additive in a sugar substitute unless...75.83.196.223 (talk) 75.83.196.223 (talk) 17:50, 16 February 2024 (UTC)
thread_title:  Yet another reference 

message: A low calorie granulated sugar substitute contains maltodextrin and sucralose as the only ingredients.  Given the intense sweetness of sucralose it must be nearly pure maltodextrin.  The nutrition label claims no calories and no dietary fiber.  Digestible maltodextrin is dense in calories.  Digestion-resistant maltodextrin is a dietary fiber.  The maltodextrin ingredient is neither? 75.83.196.223 (talk) 18:06, 21 February 2024 (UTC)
thread_title:  Splendid example 

message: This page justifies a warning label addressed to future editors.  The topic is important because maltodextrin is an increasingly common food additive.  The topic is difficult because references are few.  Maltodextrins are typically not discussed in chemical texts.  Very few references acknowledge that "maltodextrin" refers to two different chemical families with different nutritional characteristics. 75.83.196.223 (talk) 18:21, 24 February 2024 (UTC)
thread_title:  Editor warning label