SIX REASONS WHY TAPIOCA MALTODEXTRIN IS TOPS!
BY STEVE BORN
The original HEED®, Perpetuem®, Sustained Energy, Recoverite®, and Organic Vegan Recoverite® formulas used corn-derived maltodextrin (a complex carbohydrate). This corn-derived maltodextrin performed well. However, the goal has been to improve products when possible. As Brian Frank states: “My policy is simple: Any time I can improve a product, I will—and so I did.”
That approach is reflected in the newer 2.0 formulations, which use cassava root/tapioca-derived maltodextrin. While the corn-derived maltodextrin was effective, tapioca-derived maltodextrin is presented as an improvement. The intent is to use the best available option when updating Hammer Nutrition products.
SIX ADVANTAGES OF A TAPIOCA-DERIVED MALTODEXTRIN
1. Tapioca requires less processing than corn.
2. Tapioca does not contain GMO content by default. While every batch of the corn-derived maltodextrin previously used tested at 0 ppb (parts per billion) for GMOs, using tapioca removes the need for ongoing testing for GMO content.
3. Tapioca maltodextrin contains lower amounts of sodium and higher amounts of naturally occurring potassium. Given that many people consume high amounts of sodium, a lower-sodium and higher-potassium profile is presented as beneficial.
4. Tapioca maltodextrin has a more alkaline pH than corn-derived maltodextrin. Because athletes produce acids during exercise, a more alkaline pH is described as a desirable characteristic.
5. Tapioca maltodextrin has a lower Dextrose Equivalent (DE) than corn maltodextrin. This is described as meaning lower naturally occurring monosaccharide and disaccharide (short-chain sugar) content and a higher percentage of polysaccharide (complex carbohydrate) content. This is presented as supporting longer-lasting energy and endurance.
6. Tapioca maltodextrin has the same Glycemic Index (GI) as other forms of maltodextrin, which is presented as supporting fast-acting energy.
SUMMARY
Although corn-derived maltodextrin is described as an effective ingredient, the move to tapioca (cassava root)-derived maltodextrin in the 2.0 formulations is presented as a product improvement based on the advantages listed above.
