Unlike isomaltulose, maltodextrin is not legally considered to be a sugar.
Thus, to “manipulate” consumers, often frightened by a high sugar content, most industrial food manufacturers use maltodextrin. It has very little value from a nutritional point of view.
At Feed., we use isomaltulose, to ensure a low glycemic index, and better satiety. Don’t be concerned by the high level of sugar as many studies have shown that there are many benefits associated with isomaltulose!
The law concerning the labelling of sugar on food products has had to evolve to take this into account. For further information, the definition of “sugar” needs specific precisions when maltodextrin or isomaltulose are concerned. Simple sugars are monosaccharides or disaccharides. A saccharide is only a carbohydrate component, common to all carbohydrates. Monosaccharides contains one unit of sugar, disaccharides two. When there is one unit, the law considers it as a “sugar”.
The issue is that the lawmaker doesn’t take the glycemic index into account. Isomaltulose is a simple sugar, because it is a disaccharide made of glucose and fructose with an alpha-1,6-glycosidic bond – and has to be declared as a sugar, although our organism takes a lot of time to break it down. The glycemic index of isomaltulose is 30, which is excellent.
Regarding maltodextrin, it’s a complex carbohydrate – it’s a polysaccharide, composed of multiple glucose units linked with chains of different lengths. Like all complex carbohydrates, it shouldn’t be labelled as a sugar. However, maltodextrin has a glycemic index that can reach as high as 120, and therefore our body breaks it down quickly. Consequently, your appetite will not be satisfied for very long.
Isomaltulose, despite its high nutritional value, affects the nutrition listing. This leads to people incorrectly presuming that it has a negative effect. Rest assured, all Feed. products have been developed by nutritionists. There are no non-essential ingredients within the recipes.
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