GLOSSARY

Maltodextrin is a mixture of glucose chains from partial starch hydrolysis. Conventional maltodextrin is widely used as digestible carbohydrate in sport products; chain structure or mild sweetness does not necessarily mean slow digestion.

Dextrin, dextrose and resistant dextrin sound similar but are different concepts. Dextrose is D-glucose; dextrins are mixtures of chains produced by modifying starch, and only certain specifically structured types resist digestion. Identifying rapid fuel or fibre requires the exact ingredient and the particular product information.

Digestive enzymes convert many digestible carbohydrates into smaller sugars and ultimately absorbable monosaccharides. A single-unit sugar does not need a bond between sugar units to be split before absorption, but its uptake still has limits and specific conditions. Digestion, absorption and muscle utilisation are related but distinct steps.

Sweetness is not a reliable measure of energy content, absorption rate or glucose response. Some glucose polymers taste relatively mild yet are rapidly digested. Conversely, a sweetener with little glycaemic effect may not provide sufficient exercise fuel. Taste and nutritional function need to be considered separately.