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INFORMATION ON MALTODEXTRIN
The process of making maltodextrin involves cooking the starches and then adding acids or enzymes, such as heat-stable bacterial alpha-amylase, to break it down further. The resulting white powder is water-soluble and has a neutral taste.Maltodextrin is easily digestible, being absorbed as rapidly as glucose and has a glycemic index of approximately 95.
POPULAR USE & PUBLISHED BENEFITS bbbb
- Athletic performance
- Pre- and intra-workout nutrition
- May help maintain anaerobic power during exercise
- Hypogylcaemia
WHOLE FOODS
RECOMMENDED USE