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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of soft drinks, candy, vegetable extracts and powdered herbs. It can also be found as an ingredient in a variety of other processed foods.
Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. Maltodextrin derived from wheat is exempt from labeling, as set out in Annex II of EC Directive No 1169/2011.
Maltodextrin is just as bad, sometimes worse, as sugar. Easily absorbed carbs like maltodextrin and sugar get into your bloodstream fast. If there is nothing for all that blood sugar to do (i.e. repair muscle-tissue, give energy), it will get stored as fat. Contrast that with real complex carbs from whole grains, which are broken down and absorbed slowly, and maltodextrin looks more and more like sugar.
It extends the shelf life of bakery products, stabilizes the consistency of mayonnaise. Used as pills coating, as a component of nutritional-health drinks, as a sweetener for diabetics, to dietetic products, as a carrier the drying of colors. Used for flavours and juices, for the production of meat products, frozen creams, ice cream powder, soups, sauces, etc.
Due to the characteristics of fillers, thickeners and stabilizers maltodextrin are used in the production of baby food (component of infant formula).
Source: inter alia WikipediaAdd to Favourites