Cluster Dextrin™ is a new type of maltodextrin, produced from amylopectin through a cyclization reaction involving a branching enzyme. This results in the following characteristics:

• Narrow molecular weight distribution
• High molecular weight
• Low Glycemic Index
• High solubility and stability in water
• Fast Gastric Emptying Time

How is Cluster Dextrin™ made?

Cluster Dextrin™ is manufactured from cornstarch using a branching enzyme. The branching enzyme acts on the joints of the cluster structures of amylopectin and separates them by cyclization. Cluster Dextrin™ maintains the cluster structure that constitutes the basic structural unit of amylopectin.

Applications

Sports Nutrition

• Energy source
• Flavor enhancement by reducing acidity and bitterness of foods

Drying Aid

• Spray-drying aid for oxidation-labile oils and water-soluble substances
• Storage stability for oil-based substances

Benefits

✔️   Generates few gastrointestinal disorders

✔️   Suppresses inflammatory stress reaction and immune response induced by vigorous exercise

✔️   Hydrates and enhances stamina

✔️   Reduces fatigue during exercise more effectively than maltodextrin

For more information on Cluster Dextrin™, click here.