Is maltodextrin a sugar?
Maltodextrin is a carbohydrate produced by partial hydrolysis of starch by enzymes or acids.
Release time：
2025-08-07
Source：
Maltodextrin is a carbohydrate produced by partial hydrolysis of starch by enzymes or acids. Its core component is a polysaccharide polymer in which glucose units are connected by α-1,4 glycosidic bonds.
Sugar vs. Maltodextrin: What’s the key difference?
1. Essential differences in chemical structure
| Category | Chemical structure | Representative substances |
|---|---|---|
| Sugar | Monosaccharides/disaccharides (small molecules) | Glucose, fructose, sucrose |
| Maltodextrin | Polysaccharides (10+ glucose chains) | Starch hydrolyzate with DE value <20 |
Maltodextrin ≠ sugar：
Sugars: refers to free monosaccharides (glucose, fructose) and disaccharides (sucrose, lactose)；
Maltodextrin: A complex carbohydrate that requires enzymatic digestion to convert into glucose。
2.Sweetness Difference
Maltodextrin is only 5%-20% as sweet as sucrose, compared to 70% for glucose and 100% for sucrose. This makes it an ideal choice for reduced-sweetness products such as sugar-free beverages and low-calorie snacks.
二、Focus of controversy: If it’s not sugar, why is it questioned as a “sugar substitute”?
1. Glycemic index (GI value) is off the charts
| substance | GI value range | metabolic rate |
|---|---|---|
| glucose | 100 | Instant blood sugar rise |
| maltodextrin | 85-105 | ≈ glucose |
| White bread | 75 | Medium speed |
Although maltodextrin has a large molecular weight, the human body's digestive enzyme (α-amylase) can quickly cut the glucose chain and completely convert it into blood sugar within 20 minutes, and the blood sugar rise rate is even faster than sucrose.
三、The truth about industry applications: Why can’t food manufacturers do without it?
Six irreplaceable technological values
| Function | Application Cases | Consumer perceived benefits |
|---|---|---|
| Fast-acting function | Sports energy gel, electrolyte water | Relieve fatigue in 30 seconds |
| Anti-caking | Milk powder, protein powder | Smooth, no clumping |
| Flavor carrier | Spice encapsulation (milk tea powder seasoning) | Rich, long-lasting aroma |
| Texture improvement | Low-fat salad dressing, ice cream | Smooth, smooth texture without icy crumbs |
| Cost control | Milk powder/starch replacement | Affordable product availability |
| Processing stability | Health supplement tableting binder | Non-breakable tablets |
Maltodextrin is a polysaccharide carbohydrate produced by the hydrolysis of starch. Although it is not a "sugar" in the traditional sense, its application in the food industry and its effect on blood sugar make it associated with sugars.In the future, with technological advancements, maltodextrin is expected to play a greater role in functional foods and sustainable production.
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