When it comes to sweeteners, sugar and maltodextrin are two commonly used options. Sugar is a collection of sweet-tasting carbohydrates, including glucose, fructose, and sucrose. The granulated sugar we know is extracted from sugar cane or sugar beet and is widely used in food. On the other hand, maltodextrin is a polysaccharide derived from grain starch. It is usually found as a white powder and has the advantage of being easily digestible, with a taste ranging from moderately sweet to virtually flavorless. Let’s explore the differences between these two ingredients in terms of their characteristics and applications to see which is the best sweetener for you.
Comparing Maltodextrin vs Sugar
| Maltodextrin | Sugar | |
| Substitution ratio | 1:1 in a baking blend only | 1:1 in a baking blend only |
| Gluten-free? | Yes | Yes |
| Keto-friendly? | No | No |
| Paleo-friendly? | Sometimes | No |
| Common Allergens | Malt/ malt extract | Sugarcane |
| Pantry shelf life (unopened/sealed) | 2 years | 2 plus years |
| Best for baking | Sports nutrition powders and drinks | Most sweet treats and desserts |
Differences Between Maltodextrin And Sugar
Maltodextrin and sugar are both types of carbohydrates commonly used in food, but they have distinct differences. Sugar is a monosaccharide widely used as a sweetener and can be found in various processed foods. On the other hand, maltodextrin is a polysaccharide derived from starchy foods like potato, corn, wheat, rice, or tapioca. Although it is naturally based, maltodextrin undergoes a significant amount of processing to produce a white powder.
The primary function of sugar in food is to provide sweetness. However, sugar also serves other purposes in food technology, such as helping to preserve baked goods and modify their color and texture.
Maltodextrin, being a polysaccharide, is commonly used as a thickener or filler in processed foods to increase their volume. It is an inexpensive and easy-to-produce ingredient that can enhance the texture and shelf life of packaged foods, such as instant puddings, gelatins, sauces, and salad dressings. Compared to sugar, maltodextrin has much less flavor.
Taste and Culinary Uses
Sugar is hailed as the gold standard of sweet taste, offering a clean and pleasant sweetness. It delivers an immediate impact without lingering or any secondary taste or aftertaste. Sugar’s ability to add color to baked goods, act as a preservative, enhance flavors, and contribute to the texture makes it a versatile ingredient. In sauces, syrups, and beverages, sugar lends viscosity, providing a thicker consistency and a more satisfying mouthfeel.
Maltodextrin, despite being composed of sugar molecules, lacks sweetness. It possesses a relatively flavorless and bland taste profile. However, it shares the same caloric content as table sugar, containing 4 calories per gram!
Maltodextrin plays various roles in the culinary world. It is commonly used as a filler, preservative, or thickener in foods and beverages. In applications such as baked goods, including cakes, muffins, cookies, and cheesecakes, maltodextrin can substitute fats with minimal to no sensory loss. It also finds usage in creating low-calorie powdered mixes for both hot and cold beverages.
Are Maltodextrin and Sugar Substitutes for Each Other?
If you buy a maltodextrin baking blend, they make a simple 1:1 substitute for sugar. Maltodextrin powder alone does not make a good substitute, though, due to its lack of flavor.
Nutritional Profile And Health Benefits
- Table sugar (granulated sugar, sucrose) – 2 tsp.
- Calories: 30
- Total carbs: 8 g
- Sugars: 8 g
- Glycemic Index (GI): 65
- Maltodextrin – 2 tbsp.
- Calories: 55
- Total carbs: 14 g
- Sugars: 14 g
- Glycemic Index (GI): 95
Sugar, classified as a simple carbohydrate, serves as a rapid source of energy (in the form of glucose) for the body. Glucose is crucial for the proper functioning of cells, tissues, and organs. Additionally, sugar plays a significant role in food processing. Maltodextrin is also quickly digested by the body, providing fuel to support muscle function. This is why it is commonly used in large quantities in the production of energy drinks and sports drinks. Individuals who engage in intense workouts can benefit from consuming this product to replenish their blood sugar levels.
Diet Suitability
When it comes to diet suitability, maltodextrin and sugar have different considerations. Sugar, though not directly an animal product, is not considered vegan due to the refining process involving bone char. It is also not keto-friendly, paleo-friendly, or whole30-friendly. On the other hand, maltodextrin is a plant-based and vegan ingredient. However, it is not suitable for a keto diet or Whole30 diet. When following a paleo diet, wheat and corn-derived maltodextrins are not allowed, but root and tuber-based maltodextrins like tapioca, cassava, arrowroot, and potato maltodextrins are permitted.
How to Store Maltodextrin and Sugar
Store sugar in an airtight container at room temperature. For optimal preservation of maltodextrin powder, ensure it is well sealed and protected from moisture, light, and heat by keeping the bag fully closed in a cupboard.
Price and Availability
You can buy sugar for as low as 25 cents per pound. Maltodextrin, on the other hand, ranges from $4 to $12 per pound. Sugar is also more widely available at supermarkets.
Environmental Impact
Modextrin and sugar have differing environmental impacts. Burning sugarcane for sugar production contributes to air pollution, emitting toxic substances like nitrates, carbon compounds, and sulfates. These pollutants are associated with climate change and can decrease ozone efficiency.
On the other hand, maltodextrin production requires minimal destruction and does not involve the killing or harm of animals. As long as non-GMO/organic sources are used, maltodextrin does not contribute to significant damage to air, water, land, soil, forests, or ecosystems.
Maltodextrin vs. Sugar: The Ultimate Verdict
While I can see the value of maltodextrin in a sports drink, I can’t see it as a better option than sugar in baking. Why have a similar GI and carbohydrate content without even getting to enjoy the sweet flavor? I will stick with table sugar over maltodextrin for my pantry.
FAQs
The glycemic index in maltodextrin is higher than in sugar. This means that the powder can cause a rapid spike in blood sugar after eating foods with it, which can be dangerous.
This is all thanks to a food labeling loophole that allows maltodextrin to avoid being called out as sugar on the ingredients label in some countries. The result is that products with maltodextrin can claim to be sugar-free.
Maltodextrin is a high glycemic index carbohydrate, so it can provide an immediate energy boost for athletes and those with low blood sugar. It’s also often used in sports nutrition since it adds bulk.
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