Thought I'd start a new thread on this. Sugars, chemical structures and it kind of shows why they take longer/shorter to break down.
Check this out...
Maltodextrin (2-20 glucose equivalents per molecule/breaks down more slowly)
Sucrose (basically two glucose bound together, a disacride, should break down rapidly in the body to two molecues of glucose)
Fructose (a simple sugar, easily broken down)
Glucose (the for that your body breaks down all sugars into to use except glucagone)
High Fructose Corn Syrup (couldn't resist, is one glucose and one fructose or a linked together, a disacaride, that are easily separated)
And the coolest one of all!!!
Glycogen (How your body stores energy. Guess how long this takes to break down)
Moral of the story is that eating one molecule of HFCS or Sucrose (table sugar) is like eating two molecules of glucose or fructose, both of which are rapidly broken down. Maltodextrin can be liked up to 20 fructose linked. It is my understanding that most of them are broken down from the ends so their is less surface area to attack and will therefore last longer/take longer to break down providing a more stable fuel source. I'm still impressed by Glycogen though. That's cool stuff.