- 4000g maltodextrin
- 100% Made in Germany
- Maltodextrin 19 with optimal dextrose equivalent
- Resealable storage bag
Maltodextrin is a mixture of different carbohydrates. To put it simply, maltodextrin consists of; Simple sugars (monomers), double sugars (dimers), short-chain polyunsugars (oligomers) and long-chain polyesters (polymers).
Maltodextrin is almost tasteless and is mostly (and for us) made from corn starch, but there are also manufacturers who use wheat as a base (we use corn). There are different types of maltodextrin, depending on the composition of the individual sugars it has the addition 6, 12 or 19. The number stands for the dextrose equivalent, ie the higher the number, the shorter-chain and thus closer to dextrose. We use maltodextrin 19.
Maltodextrin 6 works after about two hours and is often used by endurance athletes.
Maltodextrin 12 works twice as fast as Malto 6, i.e. after about an hour.
Maltodextrin 19 (which we use) is with its equivalent the closest to dextrose and therefore suitable for filling the glycogen stores during and after a workout. Our body reacts to short-chain or simple carbohydrates with an increased release of the anabolic hormone insulin. So it should be clear: after a hard workout Matodextrin 19.
So why do everyone swear by maltodextrin?
The advantage of maltodextrin is that it is absorbed by your body. Unlike dextrose or other carbs, maltodextrin is gradually absorbed by your body. Because maltodextrin is “released” slowly, there is a regulated increase in blood sugar level, so you do not have any unnecessary insulin releases.
Who is this maltodextrin exactly?
The name is derived from two other types of sugar, maltose (malt sugar) and dextrose (grape sugar). Maltodextin is obtained through hydrolysis. During hydrolysis, the basic materials are broken down into their individual components. Then maltodextrin can then be “formed”. The raw material is mainly starch (corn).
In contrast to other foods, maltodextrin can be easily dissolved in water despite its low osmolarity (binding of water). Maltodextrin has a slightly sweet taste. By the way, you can recognize the individual types of maltodextrin (6,12,19) by their taste, the sweeter the greater the number. Also interesting, the higher the number, the better the solubility and the larger the proportion of long-chain carbohydrates.
Effect & application of maltodextrin
Most users can be found in the sports sector. Maltodextrin is put in a shaker alone or with other additives and mixed with water, which is then usually consumed after exercise. The maltodextrin gets into the stomach and from there into the small intestine. The intestinal mucous membranes absorb the sugar-starch mixture and make it available to your body. Most of these components are then converted into glycogen by your liver, your muscle tissue is also involved, but the liver does most of the work here. When the glycogen is ready, it is stored in special glycogn stores (muscle tissue). When your body needs energy quickly, it converts the glycogen stores into glucose so that it can then be used.
Energy is now released and your insulin level slowly increases. The release of insulin leads to a faster transport of the required amino acids into the muscles (ideally after training).
Maltodextrin is primarily used for two purposes: replenishing your glycogen stores and providing energy.
Stir / mix 60g maltodextrin powder in 300-500ml water / shake / liquid and drink. Maltodextrin is ideal as a weight gainer and post-workout shake (after training). A varied and balanced diet and a healthy lifestyle should be ensured.
Traces of hen's egg protein, soy and milk (including lactose) cannot be excluded.
||Per 100 g
||pr 60 g
|hereof: saturated fatty acids
|of which sugars
100% maltodextrin (hydrolyzed corn starch)