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 make energy [4]. Glucose is the main energy source 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) which means it wont hit the bloodstream quickly. That is because Plenny has balanced complex carbs, fiber, protein and fats so that you wont crash and burn or have after dinner dips [6].  

To go more indept let's learn about carbohydrates. Carbohydrates are molecules made with basic units that contain carbon and oxygen. They can be alone or clustered forming complex carbohydrates [7]. There are three basic types: glucose, fructose and galactose. Glucose is a single molecule which are called monosaccharide. Disaccharides are two molecules attached, such as table sugar which is glucose and fructose. More saccharides bonded together are polysaccharides. Maltodextrin is a polysaccharide with between 3 to 9 saccharides in its chain. 


1. Hofman, D.L., V.J. van Buul, and F.J.P.H. Brouns, Nutrition, Health, and Regulatory Aspects
of Digestible Maltodextrins. Critical reviews in food science and nutrition, 2016. 56(12): p. 2091-2100.
2. Chronakis, I.S., 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. Available .from: https://www.ncbi.nlm.nih.gov/books/NBK453048/ doi: 10.1101/glycobiology.3e.003

Leave a comment