Maltodextrins are a blend of carbohydrates (all derived from glucose) whose nature is mainly that of a complex polymeric. In other words, the molecules are prevalently formed from 3 or more (up to several thousand) glucose molecules bound together. The raw material from which maltodextrins are produced is maize amide. This undergoes hydrolysis (chemical scission). Complete hydrolysis of the amide can lead to the formation of pure glucose (dextrose) (D.E.  100) while partial hydrolysis leads to formation of maltodextrin. “Dextrose Equivalence” defines the degree of amide hydrolysis. Our product (D.E. 19) has the following percentage composition of carbohydrates: 91% polysaccharides, 7% disaccharides, and 2% monsaccharides.

Physiologically carbohydrates are the main source of energy for the human body. This is particularly suited to stamina resistance sports environments where good performance results from balanced carbohydrate support in the diet. Sports medicine used to focus on three carbohydrates: glucose (dextrose), fructose, and maltodextrin. Glucose and fructose are simple carbohydrates (monsaccharides) that are easily absorbed after assumption in solution. Absorption of maltodextrin after its assumption in solution is less immediate than simple carbohydrates and varies according to the length of the chains. A D.E. of 19 guarantees slow and constant absorption through time.

Assumption of glucose is indicated when an unexpected fall in energy (hypoglycaemia) occurs in the final phases of races or long training sessions. Since this sugar has a high glycaemic index (the glycaemia increases exponentially), the athlete can experiment with a transitory state of well-being followed by a phase of weakness due to reactive hypoglycaemia. In other words, the unexpected increase in glycaemia due to glucose causes an insulinaemic response in order to bring the glycaemia back to its normal level. However, insulin tends to bring glycaemia back below the normal level, causing reactive hypoglycaemia. The result is a deterioration in the athlete’s performance whenever he or she has yet to finish the exercise.

Fructose and maltodextrin are absorbed more slowly and increase glycaemia due to their more bland action. High peaks of glycaemia are not reached. The athlete can assume maltodextrin without “danger” both before and during performance. This characteristic has resulted in widespread diffusion of maltodextrin in sports environments.

Assumption of this product after exercise encourages muscle recovery and restoration of glycogen levels (muscular and hepatic). Glycogen is the most important “fuel” available to muscles. After intensive effort, muscular glycogen also falls by 95% of its initial amount, and total recovery does not normally happen in less than 48 hours. Assuming maltodextrin reduces the recovery time, using it is important in prolonged exercise and any exercise repeated through time (e.g. relays). In fact, quicker recovery improves the athlete’s readiness to restart the “day after”.

 

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NURITIONAL INFORMATION
	average analysed per 100 gr
energy value	384 kcal (1605 kJ)
proteins	0.15 gr
carbohydrates	96.0 gr
fats	0 gr

 

 

 

 

 

 

 

packaging: 1000 gr tin - bucket weighing 3000gr with more or less 12 gr measuring doser