I wouldn’t say it necessarly affects soylent, rather then they’ve been aware of this but have just used it as a catchall, taken from the Macronutrient Breakdown post:
Maltodextrin (132g) - As the primary source of energy for the body, carbohydrates are the largest component of Soylent by mass. The starch in Oat Flour makes up the bulk of this nutrient and the rest is provided by Maltodextrin.
Maltodextrin is an oligosaccharide, or a medium-long chain of glucose units composed of both 1->4 and 1->6 glycosidic bonds. Maltodextrins are classified by “dextrose equivalence” or DE. Dextrose, a monosaccharide is the simplest unit of sugar. Higher DE means shorter average chains with a DE of 100 applying to dextrose. Our chosen maltodextrin is derived from corn and has a DE of 10.
Monosaccharides and disaccharides are simple sugars which are lower in molecular weight such as glucose, fructose, dextrose, or lactose, while complex carbohydrates are longer chains of sugars (polysaccharides) linked together such as starches.
Starches are long chains of glucose molecules linked together by glycosidic bonds, and are broken down slowly by the body, thus preventing a spike in blood sugar (spikes in blood sugar are problematic because they lead to spikes in insulin (a hormone released by the pancreas that encourages cells in the liver, skeletal muscle, and fat tissue to take up glucose). Gradually, through frequent spikes of insulin, the body may adapt to pay less attention to these signals resulting in “insulin resistance”, a precursor to type II diabetes.
Preliminary tests by beta testers and founders abiding by WHO glycemic index testing guidelines have found the GI to be rather low. More formal testing is planned for early 2014.
My takeaway from the post is, maltodextrin as a category would be akin to flour as a category.