- 100% high hydrolysis maltodextrin.
- Vegetable origin, suitable for vegans.
- RAW format, pure maltodextrin.
Table of contents
Maltodextrin powder by RawSeries is a food based on maize maltodextrin.
Maltodextrin is a linear polymer of glucose from the hydrolysis of starch from starchy cereals.
Maltodextrin powder is a vegetable food derived from maize, 100% suitable for vegetarians and vegans.
Maltodextrin is a digestible carbohydrate source.
Carbohydrates contribute to the recovery of normal muscle function (contraction) after high intensity or long duration physical exercise leading to muscle fatigue and depletion of stored glycogen in skeletal muscles.1
The source of carbohydrates that we consume in the greatest quantity in the Western diet is starch; we can find it in wheat, rice, oats, quinoa, and potatoes... In other words, in all our 'traditional' sources of carbohydrate consumption.
However, starch has a great peculiarity, and that is its high degree of polymerisation, they are molecules with great structural complexity, which means that they require a long and complex digestion process, which begins with chewing and ends in the intestine.
When we are athletes, we sometimes need to consume a large amount of energy in order to maintain our performance, and we need it to be digested and available quickly.
Maltodextrin plays an important role here, as it has a high glycaemic index due to its low molecular mass (compared to starch) and leads to a more rapid rise in blood glucose (Sands et al., 2009).
Maltodextrin is a modified starch carbohydrate ideal for athletes.
Maltodextrin is a coined term, but do you know the differences between maltodextrins?
Don't miss out on HSN's product features!
Did you know that...
Maltodextrins are polymers of less than 20 dextrose equivalents? (Saldivar y Perez-Carrillo, 2016)
Maltodextrin can have different degrees of structural complexity, those maltodextrins with a lower degree of polymerisation are simpler, more similar to the behaviour of sugars and are perceived as sweet on the palate.
Our maltodextrin is more complex, and its degree of polymerisation is high, with up to 84% of the raw material having more than 4 dextrose monomers in its dextrins.
We have chosen this raw material because it combines the high glycaemic index of starch hydrolysis, characteristic of maltodextrins, with less than 7% sugars in its composition.
Sweeter maltodextrins are simpler, i.e. they have a lower degree of polymerisation and more sugars.
Our maltodextrin has a neutral taste, very slightly sweet due to the presence of small amounts of glucose and maltose from starch hydrolysis.
This is an unmistakable sign of the high percentage of dextrins that make up the product and do not add sweetness; an advantage for sportsmen and women:
You have sweeter options, such as dextrosa, but...
What if you are looking for a carbohydrate to add to your protein shake without affecting its taste?
With maltodextrin you won't even notice! It is excellent to combine with Evowhey 2.0 without increasing its sweetness.
The solubility of maltodextrin is good, it can even be mixed in a glass with a spoon, as it is easily soluble in water due to its hygroscopic properties.
However, we recommend using a specific mixing container, such as an HSN Shaker.
For all your smoothies!
The raw material for our maltodextrin comes from GMO-free maize starch.
It contains no other ingredients in its composition, it is 100% vegetable maltodextrin.
One serving is made by diluting one scoop (50g) in 300-400ml of water. Consume as many servings throughout the day as you require to meet your nutritional needs.
Goes well with:
- Sands, A. L., Leidy, H. J., Hamaker, B. R., Maguire, P., & Campbell, W. W. (2009). Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans. Nutrition Research (New York, N.Y.), 29(6), 383–390.
- Lifschitz, C. H. (2000). Carbohydrate absorption from fruit juices in infants. Pediatrics, 105(1), e4.
- Saldivar, S. O. S., & Perez-Carrillo, E. (2016). Maize. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 601–609).
- Zavareze, E. da R., Kringel, D. H., & Dias, A. R. G. (2019). Chapter Three - Nano-scale polysaccharide materials in food and agricultural applications. In L.-T. Lim & M. B. T.-A. in F. and N. R. Rogers (Eds.), Food Applications of Nanotechnology (Vol. 88, pp. 85–128).
1 The beneficial effect is obtained by consuming carbohydrates from all sources at a total intake of 4 g per kg body weight, in doses taken within four hours (or at most six hours) after the end of high intensity or long duration physical exercise leading to muscle fatigue and depletion of stored glycogen in skeletal muscles.
|per 100gper serving|
|Serving size: 2 scoops of 50ml (50g)|
|Servings per container: 20|
|of which saturated|
|of which sugars|
|Protein calculated in dry matter (nitrogen *6.25)|