Dextrin Has Similar Properties to both Glucose and Maltodextrin and is Often Used as a Food Supplement
Dextrin is a complex carbohydrate polymer in
which one sugar molecule pairs with another through a peptide bond. The term
comes from the fact that each sugar molecule has a double bond between the
glucose and amino group. The sugar in the hexose sugars (glucose) and the
forward bend of the double bond is called ‘dextrin’, whereas the non-amylated
sugar is called ‘xtrin’ or simply ‘x’. The purpose of this carbohydrate polymer
is to create a complex, rather than simple sugar. Dextrin was initially
developed to replace sucrose as a food supplement (in the food industry) and
for medical purposes.
Dextrin contains many similar properties to both glucose and maltodextrin and
it was often used as an ingredient to replace sugar in diabetic diets (since
diabetic diets typically do not contain the complex carbohydrates that provide
the bulk of dietary fiber). Moreover, dextrin has the advantage of resembling
both maltodextrin and glucose and many diabetics find that their oral
medications contain dextrin instead of glucose. Although there is no clear cut
evidence that diabetic patients use dextrin to suppress hunger and reduce
weight, it has been shown that diabetic patients tolerate the carbohydrate
content of dextrin well and do not appear to gain any benefit from its low
glycemic index (although dextrin does contain glucose).
Furthermore, recent research suggests that
resistant dextrin is a safe intervention for the management
of type 2 diabetes and its complications. Many countries around the
world, such as Germany, Japan, Mexico, etc., imported dextrin and other
modified starches. In 2019, Japan, Germany, and Mexico imported around
452,906,000 kg, 382,339,000 kg, and 50,001,500 kg of dextrin and other modified
starches, respectively. Other types of dextrin are Maltodextrin (used as a food
additive), Cyclodextrin, Amylodextrin, (Beta) Limit dextrin, (Alpha) Limit dextrin, and highly branched cyclic
dextrin.
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