Nutella is a form of a chocolate spread. The process of this food item is very similar to a generic production of chocolate spread.
Nutella is made from sugar, modified palm oil, hazelnuts, cocoa solids, skimmed milk powder, whey powder, lecithin, and vanillin. In the United States, Nutella contains soy products. It is marketed as "hazelnut cream" in many countries. Under Italian law, it cannot be labeled as a chocolate cream, as it does not meet minimum cocoa solids concentration criteria. Ferrero, the manufacturer of Nutella consumes 25% of the global supply of hazelnuts.
Nutritional Content of Nutella
Nutella contains 70% saturated fat and processed sugar by weight. A two-tablespoon (37 gram) serving of Nutella contains 200 calories including 99 calories from 11 grams of fat (3.5g of which are saturated) and 80 calories from 21 grams of sugar. In addition, the spread contains 15 mg of sodium and 2g of protein per serving. Based on sugar content you should take caution to prevent eating too much.
What is Maltodextrin?
Maltodextrin is a polysaccharide (carbohydrate) that is used as a food additive. It carries the molecular formula C6nH (10n+2) O (5n+1). It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
In United States, this starch is usually from corn, rice, potato and tapioca; in Europe, it is commonly wheat. It is produced by cooking down the starch. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. Maltodextrin has a glycemic index ranging from 85 to 105.
There are two kinds of maltodextrin, maltodextrin (polysaccharide) and resistant maltodextrin (dietary fiber). Maltodextrin (dietary fiber), this kind of resistant maltodextrin is a prebiotic (feeds "good" bacteria in the colon, which helps maintain a healthy digestive system).
Maltodextrin is not made from MSG nor is MSG derived from it.
The additive is has virtually no nutrients, though it does contain some calories — approximately four per gram.
Maltodextrin Nutritional Information
Resistant maltodextrins are not digested or absorbed in the human small intestine, and thus pass to the large intestine. There the undigested maltodextrins are fermented by the colonic bacteria where they yield short chain fatty acids, lower the pH, and gaseous byproducts. Research studies have shown improved laxation with the consumption of resistant maltodextrins.
Food Ingredient Use of Maltodextrin
Maltodextrin is used as an inexpensive additive to thicken food products (an alternative to xantham gum and sodium alginate) and in pharmaceuticals as a binding agent. It is commonly used for the production of sodas and candy. It is also used as filler in sugar substitutes and other products.
Maltodextrin can also be found as an ingredient in a variety of other processed foods. You will find it in canned fruits, snacks, cereal, desserts, instant pudding, sauces, and salad dressings. Maltodextrins may also be an ingredient in the single-serve, tabletop packet of some sugar substitutes such as Splenda and Equal.
Other Uses of Maltodextrin
Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product. This improves the mouthfeel of the beer, increases head retention and reduces the dryness of the drink. Maltodextrin has no flavor and is not fermented by yeast, so it does not increase the alcohol content of the brew.
Maltodextrin is also sometimes taken as a supplement in powder form by bodybuilders and other athletes, as it is a quickly digested carbohydrate that supplies the body with enough energy to engage in protein synthesis post-workout.
A number of pharmaceutical companies also use the compound as filler in pills and capsules. This is not usually done to stretch the amount of drugs, but rather to stabilize them.
Is Maltodextrin Bad for You?
Over-consumption of maltodextrin is not recommended for people with Crohn’s disease. For people with gluten allergy use maltodextrin made from tapioca.
There are two sides to every ingredient like food additive or food coloring, and maltodextrin is no different. The Center for Science in the Public Interest has recognized maltodextrin as safe and fructose as an additive to cut back on in the diet.
Maltodextrin is a widely recognized and utilized form of dietary fiber in the food and beverage industry. The specific form of maltodextrin in NUI is approved by the FDA (US Food and Drug Administration) to be labeled as “maltodextrin” with the modifier “(dietary fiber).”
POWDERED NUTELLA RECIPE
What is the Science behind Powdered Nutella?
Maltodextrin is a subtly sweet simple sugar known as a polysaccharide. It is derived from the breakdown of starch, corn, wheat, tapioca or potatoes. Generally, if you are cooking with it, you are using the tapioca kind.
Maltodextrin has the ability to easily absorb oils and fats; maltodextrin is best used as thickening agent in foods or a method of powdering high-fat foods. This food additive is also used to preserve and intensify flavors in foods and as a low-calorie sweetener substitute.
INGREDIENTS:
1/3 of a cup of Nutella
1/2 cup of maltodextrin powder (you can buy cheap maltodextrin (made from tapioca safe for with gluten allergy) at Amazon.com)
PREPARATION PROCEDURE:
1) Hand-whisk Nutella and maltodextrin together. Then place mixture into food processor or blender and blend for several seconds.
2) Shake the blender and blend for another several seconds. Repeat this process as necessary to get a fluffy Nutella powder.
3) To serve, top your favorite desserts, ice cream and fruits with the powder and enjoy.
Watch how powdered Nutella is made in this video: How to make caramelized bananas with Nutella powder
Want to try another molecular gastronomy recipe? Xìngrén Jelly- Chinese Almond Pudding- Molecular Gastronomy Recipe
References:
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Nutrition Facts and Analysis for Chocolate-flavored hazelnut Spread. Nutrition Data. www.nutritiondata.com/facts-C00001-01c21Pe.html
Padovani, Gigi. 2015. Nutella World: 50 Years of Innovation. Rizzoli Ex Libris. ISBN-13: 978-0847845859
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Potter, Jeff. 2010. Cooking for Geeks: Real Science, Great Hacks, and Good Food. O'Reilly Media. ISBN-13: 978-0596805883
Powell, K.F. et al. 2002. International Table of Glycemic Index and Glycemic Load Values. American Journal of Clinical Nutrition.
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Rowan NJ, and Anderson JG. 1997. Maltodextrin stimulates growth of Bacillus cereus and synthesis of diarrheal enterotoxin in infant milk formulae. Appl Environ Microbiol. [PMC free article][PubMed]
United States Pharmacopeia Summary of Maltodextrin. www.pharmacopeia.cn/v29240/usp29nf24s0_alpha-2-22.html
wanttoknowit.com/how-is-nutella-made/
Zhu, Zhiguang et al. 2014. A high-energy-density sugar biobattery based on a synthetic enzymatic pathway. Nature Communications. www.nature.com/ncomms/2014/140121/ncomms4026/pdf/ncomms4026.pdf
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