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Looking to prevent the onslaught of complete food coma after lunch, I mustered up the last bit of energy to make my way to the vending machine for something sweet.  The selection was plenty but pitiful.  The only decent items I could find were the Jolly Ranchers.

After I reached into the slot and retrieved the candy, I flipped the package over to check out the nutrion facts and ingredients list.  The first ingredient that was listed was High Maltose Corn Syrup.  I know all about High Fructose Corn Syrup, but what the hell is maltose?

Well, I was stirred by curiosity and did some digging on the Net.

From http://www.cspinet.org/reports/chemcuisine.htm:

HIGH MALTOSE CORN SYRUP
Improves shelf life, inhibits bacterial growth, fermentation, other purposes: Candy, baked goods, beer.

Acids or enzymes are used to break down cornstarch into a syrup rich in maltose (35 percent or more), a disaccharide.  High maltose corn syrup, corn syrup solids, and maltodextrin are similar, and each are produced in a wide variety of formulations for different applications.

MALTODEXTRIN

It’s made from starch and consists of short chains of glucose molecules. Normal maltodextrins are easily digested and absorbed by the body. But companies also use “resistant maltodextrin” to simulate dietary fiber. That form of maltodextrin is made by treating starch with enzymes, heat, or acids and cannot be broken down by digestive enzymes. That makes the additive an “isolated fiber.” Resistant maltodextrins may help lower blood sugar levels, but don’t help prevent constipation.

So is it as bad as HFCS?  Who knows.  As with any type of refined and processed sugar, it’s best to limit your intake.

~ Kin

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