What is the difference between dextrose and maltodextrin and when is the best time to use each?
04-01-2009, 04:44 PM #1
04-01-2009, 05:02 PM #2
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Obviously, sugar is a fast digesting carbohydrate with a high glycemic index. This means it digests quickly and causes a rapid rise in blood sugar levels. After ingesting sugar, blood sugar levels begin to rise, which your body does not like. Your body's response to this is to release a hormone called insulin, which pumps your muscles full of sugar (which they don't like), and stores the excess sugar as fat (which we don't want). This is obviously counter-productive for bodybuilders.
Now, the difference between dextrose & maltodextrin is this:
Glucose[dextrose] - Glucose has a chemical composition of 6 carbons, 12 hydrogen, and 6 Oxygen. This is the only sugar that affects blood sugar. Glucose, when present in excess in the bloodstream is stored in the muscles as Glycogen. Glycogen is just a big string of glucose molecules.
Maltodextrin is classified as a sweet polysaccharide. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Here are some examples of how maltodextrin is made from natural foods, as well as how maltodextrin can be used in a number of recipes.
While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. This can be especially important for an individual who is trying to manage their Type 2 diabetes with their diet. Usually made from rice, corn, or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, natural enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
Around the kitchen, maltodextrin is among some of the most usable of the dextrin family. At least one of the major artificial sweeteners relies on a base of maltodextrin. This means the substance can often be found in packaged goods such as instant pudding and flavored gelatins. The sweet taste of maltodextrin makes is a closer approximation to the taste of sugar, which makes it ideal for use in sweetening teas, coffee, and powdered soft drinks. Maltodextrin can also be used as a thickening agent in a number of sauces and salad dressings.
is an example of dextrin products that are derived from a natural source. While maltodextrin is a processed additive, the natural basis for the product helps to make it easier for the body to digest than many other forms of sugar substitutes.
Also, anyone who wants to watch their intake of carbohydrates or sugar will find that maltodextrin is a very helpful substance to have around the house. Whether using maltodextrin to sweeten liquids, or to help thicken a broth or gravy for a casserole, or just as a way to add a little sweetness without the calories, maltodextrin is an inexpensive and safe way to get the taste you want. As a bonus, you can have the sweet taste and not have to be concerned about many of the health risks associated with artificial sweeteners
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04-01-2009, 05:35 PM #3
06-28-2009, 11:30 AM #4
"Glucose...is the only sugar that affects blood sugar"
Other sugars are broken down to glucose, so this is technically correct but a misleading way of putting it.
It's obvious the poster above has never actually tried maltodextrin, as most does not have a sweet taste at all. It has a very neutral taste, somewhat starchy, and a texture kind of like cornstarch.
There are different chain lengths of maltodextrin, and the shorter chain lengths are sweeter, but really, it's not sweet at all. I just took a taste of the stuff in my kitchen to confirm.
Last edited by kmonkey; 06-28-2009 at 11:31 AM. Reason: edited to avoid a large block of quoted text
06-28-2009, 11:35 AM #5
06-28-2009, 11:39 AM #6
06-28-2009, 12:09 PM #7
10-05-2011, 02:05 AM #8
What is the benefit of taking dextrose or maltodextrin post workout? I have seen in muscle magazines that you want to take those things because your body processes them quickly and it makes your body produce more insulin which is supposed to be good for muscle growth. AFXC1 says that insulin is not good for body builders. But body building magazines say that taking maltodexrin post work out is good to raise your insulin for muscle growth as I already mentioned. So whats the deal?
10-05-2011, 03:19 AM #9
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10-05-2011, 03:41 AM #10
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