Both are starch hydrolyates and provide energy to our body but they’re different.
Composition: dextrose is a pure product while the other is a mixture.
DE: dextrose has a DE of 100 while the DE of
maltodextrin is less than 20.
Function: Dextrose is used as a sweetener but maltodextrin is not, as a result, there uses are different.
Absorption: The absorption and the increasing rate of blood sugar of dextrose is faster than maltodextrin our body.
Corn Maltodextrin VS Corn Syrup?
Both are corn starch degradation products. They’re similar as both are mixture of glucose, maltose and higher saccharides, but corn syrup is a liquid product (dehydrated form called dried glucose syrup) while maltodextrin is a common powder form.
The DE value of corn syrup is more than 20, which means it is more sweet and maltodextrin can form corn syrup with further hydrolysis.
What’s the differences between Maltodextrin and Dextrin?
Dextrin and maltodextrin are both incompletely hydrolyzed starch but with different manufacturing process. Dextrin is produced with chemical process by dry heating starches or dry heating process after the treatment of alkalis, acids, or pH control agents. (13) while maltodextrin is obtained from enzyme treatment.
Conclusion
Now I think you may have a knowledge of the bulking agent/carrier – maltodextrin, from the following aspects:
Dextrose Equivalent (DE), the important characteristics of maltodextrin that determines its composition, properties and uses
5 plant sources – corn,tapioca, potato, rice and wheat and the manufacturing process
Health benefits
Uses
Safety and possible side effects
FAQs: is it gluten free, synthetic or natural, its comparison with corn syrup, dextrose, dextrin and resistant maltodextrin and so on.
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