Why is there maltodextrin in Jimmy Joy Plenny?

Maltodextrin is added to balance the amount of energy without altering the fat content. It is a good source of energy because it provides glucose used in the mitochondria of a cell to produce energy [4]. Glucose is the main source of energy for your brain [5]. Maltodextrin is obtained from plants which makes it suitable for a vegan diet [1].

Plenny has a low glycemic index (GI), meaning it won't hit your bloodstream quickly. This is because Plenny has balanced complex carbs, fiber, protein, and fat so that you won't crash or burn and feel sick after your meal [6].

To go deeper, let's learn about carbohydrates. Carbohydrates are molecules made of basic units containing carbon and oxygen. They can be alone or grouped together to form complex carbohydrates [7]. There are three basic types: glucose, fructose, and galactose. Glucose is a single molecule called a monosaccharide. Disaccharides are two molecules linked together, like table sugar which is glucose and fructose. More saccharides linked together are polysaccharides. Maltodextrin is a polysaccharide with between 3 and 9 saccharides in its chain.

Sources

1. Hofman, DL, VJ van Buul, and FJPH Brouns, Nutrition, Health, and Regulatory Aspects
of Digestible Maltodextrins. Critical reviews in food science and nutrition, 2016. 56(12): p. 2091-2100.
2. Chronakis, IS, On the Molecular Characteristics, Compositional Properties, and Structural-Functional Mechanisms of Maltodextrins: A Review. Critical Reviews in Food Science and Nutrition, 1998. 38(7): p. 599-637.
3. Laudisi, F., et al., The Food Additive Maltodextrin Promotes Endoplasmic Reticulum Stress-Driven Mucus Depletion and Exacerbates Intestinal Inflammation. Cellular and molecular gastroenterology and hepatology, 2019. 7(2): p. 457-473.
4. Health Council of the Netherlands. Guideline for dietary fiber intake. The Hague: Health Council of the Netherlands, 2006; publication no. 2006/03E.
5. Mergenthaler, P., Lindauer, U., Dienel, G.A., & Meisel, A. (2013). Sugar for the brain: the role of glucose in physiological and pathological brain function. Trends in neurosciences, 36(10), 587–597. doi:10.1016/j.tins.2013.07.001
6. Moghaddam, E., Vogt, J., & Wolever, T. (2006). The Effects of Fat and Protein on Glycemic Responses in Nondiabetic Humans Vary with Waist Circumference, Fasting Plasma Insulin, and Dietary Fiber Intake. The Journal of Nutrition, 136(10), 2506
7. https://www.nature.com/subjects/carbohydrates
8. Prestegard JH, Liu J, Widmalm G. Oligosaccharides and Polysaccharides. 2017. In: Varki A, Cummings RD, Esko JD, et al., editors. Essentials of Glycobiology [Internet]. 3rd edition. Cold Spring Harbor (NY): Cold Spring Harbor Laboratory Press; 2015-2017. Chapter 3.

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