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BTD Forums  /  Eat Right 4 Your Type  /  What is oligodextrin ?
Posted by: Rev144, Monday, December 10, 2012, 3:35am
I recently bought some barley powder for someone else.  On the ingredients it said " barley powder, rice oligodextrin, sea kelp" .   I have never even seen the word oligodextrin.  I got one of the flyers and on it it said -

Oligodextrin is made from whole brown rice using a natural hydrolysis process without the use of acids alkalis or sulfites.  Brown rice oligodextrin is a complex carbohydrate that function as a buffer between the enzymes and other molecules, stabilizing and maintaining the nutrients.

Seeing the dextrin part of the word made me think of Maltodextrin.  From the research I have done maltodextrin is most of the time considered an glutamate.  And I have reactions to it myself.  

I have tried to search online to find out what it is... mostly all I found is that weight lifters use it and its made from rice.  I did find on the list for hidden msg names that it says "ANYTHING HYDROLYZED "  From the companies own writing it says the "rice using a natural hydrolysis"  Makes me think they are playing with words.

Here is another insert I found about the product.
BLAH BLAH™ now contains brown rice oligodextrin, instead of corn maltodextrin.

Brown rice oligodextrin offers the functional properties of maltodextrin, with the benefits of native proteins and nutrients from brown rice that has always been a part of the Blah Blah™ formula.

Oligodextrin added to the barley juice acts as a buffer between the enzymes and other molecules, stabilizing and maintaining the nutrients. The juice is spray-dried, using a special, low-temperature process. This preserves the delicate balance of vitamins, minerals, and other phytonutrients.

What is brown rice oligodextrin?

Brown rice oligodextrin is a starch created through a combination of enzymes, brown rice, and water. Brown rice oligodextrin is beneficial to BLAH BLAH™ because it protects enzymatic activity, prolongs shelf life, provides nutrients from brown rice, and assists in the successful transformation of barley juice to powder. It is produced through a process called enzymatic hydrolysis, whereby the enzymes break down the brown rice, making it a starch that is easier to digest, while maintaining the nutrients.

What are your thoughts?  Glutamate or not?
Posted by: Lola, Monday, December 10, 2012, 3:39am; Reply: 1
all has been factored into swami, no need to worry

find out how it rates for you
Posted by: C_Sharp, Monday, December 10, 2012, 3:51am; Reply: 2
Dextrins are derivatives of starch .  

Dextrin compounds like maltodextrin are going to be made of carbon, hydrogen, and oxygen. Primarily in D-glucose  units.

Glutamate is a salt or ester of glutamic acid. Glutamic acid is an amino acid. It contains nitrogen.

Chemically starches and amino acids are quite different.

Oligodextrin is not glutamate unless it is not really a dextrin product.
Posted by: Lola, Monday, December 10, 2012, 4:31am; Reply: 3
is maltodextrin and other not corn derived?
Posted by: C_Sharp, Monday, December 10, 2012, 4:36am; Reply: 4
Maltodextrin can be derived from nearly any starch (including rice).

In practice in the US it is nearly always made from corn.

But my understanding is that in other countries it is not always made from corn.

In some places it is common to use wheat.
Posted by: ruthiegirl, Friday, December 14, 2012, 4:34pm; Reply: 5
I just checked my SWAMI- oligodextrin is NOT listed there, so she can't "check her SWAMI to find out how it rates for her."

I'm not sure if this would be OK or not. On one hand, it's made from rice, and it should be OK for anybody who can tolerate rice. OTOH, it's a highly processed product and probably not a healthy addition to anybody's diet. It's certainly a better choice than maltodextrin.

I would probably not use a product that contained it, simply because I don't normally consume processed foods that contain such additives. But if a type O wanted to use a product containing it, I'd need to take a look at the other ingredients in the product, as well as why the person wanted to consume this product- would it  be in place of less healthy foods, or just as a convenience when he or she would otherwise be eating real food anyway?
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