Maltodextrin: Maltodextrin is the result of the hydrolysis of a starch (wheat, corn) or a starch (potato). It therefore consists of different sugars (glucose, maltose, maltotriose, oligosides and polyosides) directly resulting from this reaction, in proportions which depend on the degree of hydrolysis.
This degree is measured by "equivalent dextrose" (or DE), dextrose being D-glucose, it is the result of a total hydrolysis of the starch. The higher the DE, the greater the...
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