The chemical formula for glucose is C6H12O6 and is the simplest of sugars the body uses for energy. Fructose is also written as C6H12O6, but has a different shape. It takes little effort for the mitochondria in your cells to rearrange the hydrogen molecules to glucose to keep you running strong. Both are monosaccharides quickly assimilated into useable energy.

Maltodextrin is a typically corn-based synthetic, polysaccharide carbohydrate written as C18H32O16. What you will notice is that it’s a super-charged sugar. Because it is a polysaccharide, this means the body has to digest and then work to metabolize it as energy as it tears apart the molecule into smaller molecules of glucose. Remember, it’s all about the glucose.  Maltodextrin is a form of high glycemic refined sugar, and allows manufacturers to get around from calling it sugar on a label. Depending upon the source of the maltodextrin, it may contain gluten, which can be a concern for people with Celiac disease. Because it is nearly flavorless and not very sweet, it makes for an easy way to boost calories in products, add bulk and acts as a thickening agent.