Sinob maltodextrin 4000g

Maltodextrin is a mixture of different carbohydrates. To put it simply, maltodextrin consists of simple sugars (monomers), disaccharides (dimers), short-chain multiple sugars (oligomers) and long-chain multiple sugars (polymers).

Maltodextrin is almost tasteless and is usually made from corn starch (including us), 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, where the number stands for the dextrose equivalent, i.e. the higher the number, the shorter chain and therefore 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 quickly as Malto 6, namely after about an hour.
Maltodextrin 19 (which we use) is the closest equivalent to dextrose and is therefore suitable for replenishing glycogen stores during and after training. Our body reacts to short-chain or simple carbohydrates with an increased release of the anabolic hormone insulin. This should make it clear: after a hard workout, Matodextrin 19.

Why does everyone swear by maltodextrin?

The advantage of maltodextrin lies in its absorption by the body. Unlike dextrose or other carbohydrates, maltodextrin is absorbed slowly by the body. Since maltodextrin is “released” slowly, there is a controlled increase in blood sugar levels and therefore no unnecessary insulin release.

What is maltodextrin actually?

The name comes from two other types of sugar: maltose (malt sugar) and dextrose (dextrose). Maltodextrin is obtained through hydrolysis, in which the starting materials are broken down into their individual components. Maltodextrin can then be “formed”. The raw material is primarily starch (corn).

Despite its low osmolarity (water-binding capacity), maltodextrin can be easily dissolved in water, unlike other foods. Maltodextrin has a slightly sweet taste. By the way, you can recognize the different types of maltodextrin (6,12,19) by their taste: the sweeter, the higher the number. It is also interesting that the higher the number, the better the solubility and the higher the proportion of long-chain carbohydrates.

Effect & application of maltodextrin

Most users can probably be found in the sports sector. Maltodextrin is put into a shaker alone or with other additives and mixed with water, usually to be drunk 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. These components are then mostly converted into glycogen by your liver; your muscle tissue is also involved in this, but the liver does most of the work here. Once the glycogen is ready, it is stored in special glycogen stores (muscle tissue). When your body needs energy quickly, it converts the glycogen stores into glucose and then uses it.

Energy is now released and your insulin levels slowly rise. The release of insulin leads to a faster transport of the required amino acids into the muscles (optimal after training).

Maltodextrin is used primarily for two purposes: replenishing your glycogen stores and providing energy.

Recommended consumption:

Stir/mix 60g maltodextrin powder into 300-500ml water/shake/liquid and drink. Maltodextrin is ideal as a weight gainer and post-workout shake (after training). Attention should be paid to a varied and balanced diet and a healthy lifestyle.

Traces of chicken egg protein, soy and milk (including lactose) cannot be ruled out.

Nutritional information:

Ingredients:

100% maltodextrin (hydrolyzed corn starch)