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Maltodextrin, the Glossary

Maltodextrin is a name shared by two different families of chemicals.^[1]

70 relations: Asphyxia, Baby food, Blood lipids, Blood sugar level, Calorie, Cassava, Combined Nomenclature, Constipation, Dalton (unit), Defecation, Degree of polymerization, Dextrose equivalent, Dietary fiber, Dietary supplement, Directive (European Union), Energy drink, European Food Safety Authority, European Union, Fermentation, Flatulence, Flavoring, Food additive, Food Allergen Labeling and Consumer Protection Act, Food energy, Gastrointestinal tract, Gel, Generally recognized as safe, Glucose, Glucose syrup, Glycemic index, Glycogen, Glycosidic bond, Gut microbiota, Health Canada, Health claim, Hypoglycemia, Icodextrin, Insecticide, Insulin resistance, Joule, Lactose, Large intestine, Maize, Maltose, Maltotriose, Medical food, Metabolic syndrome, Microwave, Molar mass, Molecular geometry, ... Expand index (20 more) »
Oligosaccharides
Sports nutrition
Starch
Sweeteners

Asphyxia

Asphyxia or asphyxiation is a condition of deficient supply of oxygen to the body which arises from abnormal breathing.

Baby food

Baby food is any soft, easily consumed food other than breastmilk or infant formula that is made specifically for human babies between six months and two years old.

See Maltodextrin and Baby food

Blood lipids

Blood lipids (or blood fats) are lipids in the blood, either free or bound to other molecules.

See Maltodextrin and Blood lipids

Blood sugar level

The blood sugar level, blood sugar concentration, blood glucose level, or glycemia is the measure of glucose concentrated in the blood.

See Maltodextrin and Blood sugar level

Calorie

The calorie is a unit of energy that originated from the caloric theory of heat.

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Manihot esculenta, commonly called cassava, manioc,--> or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.

See Maltodextrin and Cassava

Combined Nomenclature

Council Regulation (EEC) No 2658/87 of 23 July 1987, creates the goods nomenclature called the Combined Nomenclature, or in abbreviated form 'CN', established to meet, at one and the same time, the requirements both of the Common Customs Tariff and of the external trade statistics of the European Union.

See Maltodextrin and Combined Nomenclature

Constipation

Constipation is a bowel dysfunction that makes bowel movements infrequent or hard to pass.

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Dalton (unit)

The dalton or unified atomic mass unit (symbols: Da or u) is a non-SI unit of mass defined as of the mass of an unbound neutral atom of carbon-12 in its nuclear and electronic ground state and at rest.

See Maltodextrin and Dalton (unit)

Defecation

Defecation (or defaecation) follows digestion, and is a necessary process by which organisms eliminate a solid, semisolid, or liquid waste material known as feces from the digestive tract via the anus or cloaca.

See Maltodextrin and Defecation

Degree of polymerization

The degree of polymerization, or DP, is the number of monomeric units in a macromolecule or polymer or oligomer molecule.

See Maltodextrin and Degree of polymerization

Dextrose equivalent

Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. Maltodextrin and dextrose equivalent are starch.

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Dietary fiber

Dietary fiber (fibre in Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes.

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Dietary supplement

A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill, capsule, tablet, powder, or liquid.

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Directive (European Union)

A directive is a legal act of the European Union that requires member states to achieve particular goals without dictating how the member states achieve those goals.

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Energy drink

An energy drink is a type of functional beverage containing stimulant compounds, usually caffeine, which is marketed as providing mental and physical stimulation (marketed as "energy", but distinct from food energy).

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The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.

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European Union

The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe.

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Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.

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Flatulence

Flatulence is the expulsion of gas from the intestines via the anus, commonly referred to as farting.

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Flavoring

A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food.

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Food additive

Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities.

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Food Allergen Labeling and Consumer Protection Act

The Food Allergen Labeling and Consumer Protection Act (FALCPA) is a United States law that requires all food labels in the United States to list ingredients that may cause allergic reactions and was effective as of January 1, 2006.

See Maltodextrin and Food Allergen Labeling and Consumer Protection Act

Food energy

Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity.

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Gastrointestinal tract

The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines.

See Maltodextrin and Gastrointestinal tract

Gel

A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough.

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Generally recognized as safe

Generally recognized as safe (GRAS) is a United States Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts under the conditions of its intended use.

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Glucose

Glucose is a sugar with the molecular formula.

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Glucose syrup

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Maltodextrin and glucose syrup are starch.

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Glycemic index

The glycemic (glycaemic) index (GI) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.

See Maltodextrin and Glycemic index

Glycogen

Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and bacteria.

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Glycosidic bond

A glycosidic bond or glycosidic linkage is a type of ether bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.

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Gut microbiota

Gut microbiota, gut microbiome, or gut flora are the microorganisms, including bacteria, archaea, fungi, and viruses, that live in the digestive tracts of animals.

See Maltodextrin and Gut microbiota

Health Canada

Health Canada (HC; Santé Canada, SC)Health Canada is the applied title under the Federal Identity Program; the legal title is Department of Health.

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Health claim

A health claim on a food label and in food marketing is a claim by a manufacturer of food products that their food will reduce the risk of developing a disease or condition.

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Hypoglycemia

Hypoglycemia, also called low blood sugar, is a fall in blood sugar to levels below normal, typically below 70 mg/dL (3.9 mmol/L).

See Maltodextrin and Hypoglycemia

Icodextrin

Icodextrin (INN, USAN) is a colloid osmotic agent, derived from maltodextrin, used in form of an aqueous solution for peritoneal dialysis under the trade name Extraneal, and after gynecological laparoscopic surgery for the reduction of post-surgical adhesions (fibrous bands that form between tissues and organs) under the trade name Adept.

See Maltodextrin and Icodextrin

Insecticide

Insecticides are pesticides used to kill insects.

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Insulin resistance

Insulin resistance (IR) is a pathological condition in which cells either fail to respond normally to the hormone insulin or downregulate insulin receptors in response to hyperinsulinemia.

See Maltodextrin and Insulin resistance

Joule

The joule (pronounced, or; symbol: J) is the unit of energy in the International System of Units (SI).

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Lactose

Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11.

See Maltodextrin and Lactose

Large intestine

The large intestine, also known as the large bowel, is the last part of the gastrointestinal tract and of the digestive system in tetrapods.

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Maize

Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain.

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Maltose

Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. Maltodextrin and Maltose are starch.

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Maltotriose

Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.

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Medical food

Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone.

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Metabolic syndrome is a clustering of at least three of the following five medical conditions: abdominal obesity, high blood pressure, high blood sugar, high serum triglycerides, and low serum high-density lipoprotein (HDL).

See Maltodextrin and Metabolic syndrome

Microwave

Microwave is a form of electromagnetic radiation with wavelengths shorter than other radio waves (as originally discovered) but longer than infrared waves.

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Molar mass

In chemistry, the molar mass (or molecular weight) of a chemical compound is defined as the ratio between the mass and the amount of substance (measured in moles) of any sample of the compound.

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Molecular geometry

Molecular geometry is the three-dimensional arrangement of the atoms that constitute a molecule.

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Molecular mass

The molecular mass (m) is the mass of a given molecule.

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Mouthfeel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste.

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Physiology

Physiology is the scientific study of functions and mechanisms in a living system.

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Polymer

A polymer is a substance or material consisting of very large molecules linked together into chains of repeating subunits.

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Porosity

Porosity or void fraction is a measure of the void (i.e. "empty") spaces in a material, and is a fraction of the volume of voids over the total volume, between 0 and 1, or as a percentage between 0% and 100%.

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Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

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Prebiotic (nutrition)

Prebiotics are compounds in food that foster growth or activity of beneficial microorganisms such as bacteria and fungi.

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Prescription drug

A prescription drug (also prescription medication, prescription medicine or prescription-only medication) is a pharmaceutical drug that is permitted to be dispensed only to those with a medical prescription.

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Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.

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Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source.

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Short-chain fatty acid

Short-chain fatty acids (SCFAs) are fatty acids of two to six carbon atoms.

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Spiracle (arthropods)

A spiracle or stigma is the opening in the exoskeletons of insects, myriapods, velvet worms and many arachnids to allow air to enter the trachea.

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Standardization

Standardization (American English) or standardisation (British English) is the process of implementing and developing technical standards based on the consensus of different parties that include firms, users, interest groups, standards organizations and governments.

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References

[1] https://en.wikipedia.org/wiki/Maltodextrin

Also known as Maltodextrine, Maltodextrins, Maltotetraose, Maltotetrose.

, Molecular mass, Mouthfeel, Physiology, Polymer, Porosity, Potato, Prebiotic (nutrition), Prescription drug, Rice, Roasting, Short-chain fatty acid, Spiracle (arthropods), Standardization, Starch, Sugar substitute, Sweet potato, Sweetener, Type 2 diabetes, Viscosity, Wheat.

Maltodextrin, the Glossary

Table of Contents

See also

Oligosaccharides

Sports nutrition

Starch

Sweeteners

References