NutritionDoc

This is for the Recovery Room Nurse Becky:

 

The term "maltodextrin" refers to a food additive that falls somewhere between a starch and a sugar. Starches are long chains of sugar molecules that don't taste sweet; sugars, made up of just one or two molecules are swseet. Created by breaking down corn starch maltodextrin is added in small amounts to a wide variety of foods, such as reduced fat salad dressings and ice creams, to improved texture and sometimes to add sweetness. We digest maltodextrin like any other starch. In fact, when the body breaks starches dowsn into sugars - a process that starts with enzymes in the mouth - a small amount of maltodextrin is formed naturally.