PRODUCTS

DEXTRIN ROASTED STARCH

Dextrin roasted starch is remoistenable envelope glue, paper binding, bookbinding, label adhesives.
Dextrin roasted starch is used Thickener in textile printing, sizing agent.
Dextrin roasted starch is used tablet binder/disintegrant; viscosity agent, absorbent, emollient.

CAS Number: 9004‑53‑9
EC Number: 232‑675‑4
INCI / INS Code: Dextrin (INS 1400)
IUPAC: Mixture of low‑molecular-weight α‑(1→4) and α‑(1→6) glucans derived from roasted starch

SYNONYMS:
Dextrin, Roasted starch, Pyrodextrin, Pyrodextrinized starch, White dextrin, Yellow dextrin, British gum

Dextrin roasted starch is a modified form of starch.
Dextrin roasted starch is produced by exposing food starch to dry heat treatment using hydrochloric acid or ortho-phosphoric acid, in accordance with good manufacturing practices.

The modification process results in minor fragmentation of the starch.
Dextrin roasted starch may also undergo a bleaching process, following good manufacturing practices (GMP).
Dextrin roasted starch is a type of modified starch that is obtained by heating regular starch under controlled conditions in the presence of an acid.

This process, also known as acid hydrolysis, breaks down the complex starch molecules into smaller, more soluble units called dextrins.
Dextrin roasted starch has a number of applications in the food industry, including as a thickener, stabilizer, binder, and texturizer in various food and beverage products.

The resulting product has different physical and chemical properties compared to regular starch, and these properties can be tailored depending on the conditions of the acid hydrolysis reaction.
Dextrin roasted starch is different from regular starch in terms of its production process, chemical structure, and properties.

Dextrin roasted starch is created through a roasting process, which changes the chemical structure of the starch and gives it different physical and functional properties compared to regular starch.
This process can result in the formation of dextrins, which are short chains of glucose molecules.

The roasting process also affects the solubility, viscosity, and stability of the starch, making it different from regular starch in these aspects as well.
As a result, dextrin roasted starch has different uses in various food, industrial, and cosmetic applications compared to regular starch.

The properties and uses of dextrin roasted starch depend on the specific type of dextrin and the degree of roasting, as different processing conditions can lead to differences in properties such as solubility, viscosity, and sweetness.
Generally, dextrin roasted starch is used as thickening and binding agents in various food and industrial applications, as well as for their ability to improve the texture and stability of food products.

Dextrin roasted starch is also used as carrier for flavors, colors, and other ingredients, and as a substitute for sugar or fat in some applications.
The specific properties and uses of dextrin roasted starches can vary depending on the type of dextrin, degree of roasting, and processing conditions, and further research may be necessary to determine their suitability for a specific application.

Dextrin roasted starch is an artificial ingredient, which is created by subjecting starch to a heat and acid treatment process.
This process changes the molecular structure of Dextrin roasted starch, resulting in a product with different properties and uses compared to regular starch.

The heat treatment and acidification process affect the characteristics of dextrin roasted starch by converting it from regular starch into a modified form.
The heat treatment causes partial degradation of the starch molecules and causes them to partially caramelize, which gives dextrin roasted starch its distinct flavor and aroma.

The acidification process also contributes to the formation of dextrins by hydrolyzing the starch molecules, making them smaller and more soluble.
These changes in molecular structure affect the properties of the dextrin roasted starch, such as solubility, viscosity, and texture.

The specific changes depend on the conditions used during the heat treatment and acidification process, such as temperature, time, and type of acid used.
It depends on the specific application.

Dextrin roasted starch may be used as a thickener in some applications, similar to cornstarch.
However, Dextrin roasted starch may not have the same functional properties as cornstarch or flour in baking or other applications, and its usage may result in different texture, flavor, and appearance of the final product.

There is limited research available on the health effects of consuming dextrin roasted starch.
Generally, dextrin roasted starch is considered to be a low-calorie, low-fat, and low-protein alternative to traditional thickeners like cornstarch and flour.

However, Dextrin roasted starch may contain additives and preservatives, which can have negative health effects.
Additionally, some people may be sensitive to dextrin roasted starch and experience digestive issues like bloating, gas, or diarrhea.
It’s important to speak with a healthcare professional before adding dextrin roasted starch to your diet.

The shelf life of dextrin roasted starch depends on factors such as storage conditions, presence of moisture, and exposure to light and air.
To extend its shelf life, it is recommended to store dextrin roasted starch in an airtight container, in a cool and dry place, away from direct light and heat.

The specific shelf life of dextrin roasted starch may vary, and it is advisable to consult the manufacturer’s instructions or check the expiration date on the packaging.
The information about whether dextrin roasted starch can be used in gluten-free or low-carbohydrate diets is not readily available.

Dextrin roasted starch is best to consult with a healthcare provider or a licensed dietitian for specific dietary needs and concerns.
Dextrin roasted starch is a modified starch.
Dextrin roasted starch is obtained by dry heat treatment with hydrochloric acid or ortho-phosphoric acid of food starch, in accordance with good manufacturing practice.

The alteration of the starch is a minor fragmentation.
Dextrin roasted starch is a low molecular weight glucose polymer.

Dextrin roasted starch is a generic term for a variety of products obtained by heating starch in the presence of small amounts of water and acid.
Dextrin roasted starch can be made from any starch and is usually classified as white dextrins, yellow dextrins and English gum.

Dextrin roasted starch is a white or yellow powder that is produced by the hydrolysis of starch sources such as corn, wheat, or potatoes.
Dextrin roasted starch is obtained by heating starch in the presence of moisture and acid.

USES and APPLICATIONS of DEXTRIN ROASTED STARCH:
Food (INS 1400) uses of Dextrin roasted starch: Crispness enhancer in batters, coatings, glazes
Dextrin roasted starch is used thickener, binder, carrier in soups, instant beverages, bakery products
Adhesives: Dextrin roasted starch is remoistenable envelope glue, paper binding, bookbinding, label adhesives

Foundry & Construction uses of Dextrin roasted starch: Green-strength additive in mold sand; binder in distemper paint
Textiles & Printing: Dextrin roasted starch is used Thickener in textile printing, sizing agent
Pharmaceuticals & Cosmetics: Dextrin roasted starch is used tablet binder/disintegrant; viscosity agent, absorbent, emollient

Dextrin roasted starch, has many industrial and food uses.
The most common use of Dextrin roasted starch is as an adhesive base for cardboard boxes, envelopes, and stamps.
Dextrin roasted starch is also used to polish grains and processed fruits, and to decorate ceramics.

In the food sector, Dextrin roasted starch enters the food preparation process as a thickener and is used in brewing, baking, fruit juice and cocoa drinks, distilled spirits, confectionery products, and more.

In the pharmaceutical field, Dextrin roasted starch is often used as a pharmaceutical excipient, as a suspending agent, as a tablet binder, and as a diluent for tablets and capsules.
Dextrin roasted starch is also used as an ingredient in tablet icing and as a binder and hardener for surgical dressings.

WHAT IS DEXTRIN ROASTED STARCH?
So first of all, we should figure out what the heck Dextrin roasted starch is.
Actually, Dextrin roasted starchs are a category that includes several different carbohydrate strains that are produced by the hydrolysis of starch.

Okay, what?
Yep, this can be pretty confusing, so we will try to break it down for you.

Starches are complex carbohydrates that are made up of mostly sugar molecules.
Starches are mostly found in plants, specifically many of our staple foods like potatoes, corn and rice, and are created as a source of energy.

They are actually the most common form of carbohydrates found in most human diets.
Hydrolysis is a process that uses water to break down molecules into smaller molecules.

So basically, you take a long strain of sugars (a starch) and break it down by adding water, and the smaller resulting strains are known as Dextrin roasted starchs.

TYPES OF DEXTRIN ROASTED STARCH:
Dextrin roasted starch can be made from almost any starch source, like corn, wheat, or potatoes.
Dextrin roasted starches are classified into a few different types: typically white Dextrin roasted starches, yellow or canary Dextrin roasted starches, or British gums.

They are all water-soluble solutions and are typically less viscous than the starch that they came from (potato or wheat, for instance).
There are several different uses for Dextrin roasted starches.

One of the most popular is in the adhesive industry.
Because of their water solubility, Dextrin roasted starches are ideal for water-activated adhesives and glues (think postage stamps and envelopes, where you lick them to activate the adhesive properties).

Dextrin roasted starches are also used to print on cotton fabrics in the textile industry!
White Dextrin roasted starches alone are used in the food industry.
These are typically created by a combination of acid and water during hydrolysis.

HOW IS DEXTRIN ROASTED STARCH FORMED?
Dextrin roasted starch isusually a byproduct or intermediate product of other processes, such as cooking or enzyme activation.
The most common example of this is the crispy brown part on the top of fresh-baked bread.

The exact properties of your Dextrin roasted starch will rely heavily on what type of starch it was formed from, so wheat Dextrin roasted starch, for instance, will have very different reactions and properties than corn Dextrin roasted starch or potato Dextrin roasted starch.
Wheat Dextrin roasted starch is a popular example and is a byproduct of the process that extracts gluten proteins from wheat.

The wheat starch gets sprayed with an acid solution and then it is suspended in water.
After a while, the wheat starch gets roasted until it is dry, and then it has officially been converted into Dextrin roasted starch and is packaged and ready to go!

WHAT IS DEXTRIN ROASTED STARCH USED FOR?
We mentioned earlier that white Dextrin roasted starchs are the only ones used in the food industry, and that is true.
You may be surprised at how many foods contain Dextrin roasted starch when you start checking out your labels!
For something you may not have heard of, this stuff is all over the supermarket shelves!

Wheat Dextrin roasted starch is used to thicken many products in the food industry, such as soups or stews, or even baby foods!
This is also a popular ingredient, Dextrin roasted starch, to replace fats in low-calorie foods, so if you start reading the labels at health food stores, you will probably start seeing this word a lot!

Wheat Dextrin roasted starch specifically is a great source of fiber, and more specifically, soluble fiber.
There are many differences between soluble and insoluble fiber, but the basic lesson is that soluble fiber digests easily and quickly and helps attach to things like bad cholesterol on the way out, so Dextrin roasted starch helps lower the bad cholesterol in your system!

In short, soluble fiber is great for you!
There are so many health benefits associated with a high fiber diet that we will explore in a minute.

Just know that Dextrin roasted starch is often used as a popular fiber supplement!
Another popular use for Dextrin roasted starch in foods is to make foods crispy or as a coating: we mentioned the crispy brown part on the top of bread earlier, and this is a perfect example.

Dextrin roasted starch gives fried foods that extra-brown, crispy texture as well.
We all love a good home-cooked fried chicken--give credit to Dextrin roasted starch for that flaky, delicious skin!

THE DIFFERENCE BETWEEN DEXTRINS AND DEXTRIN ROASTED STARCH:
Dextrins are a group of carbohydrates produced by the partial hydrolysis of starch.
They are intermediate products in the breakdown of starch, with varying levels of polymerization, solubility and sweetness.
Dextrins can be further classified into different types based on their production process and properties, such as white dextrin, yellow dextrin, and so on.

Dextrin roasted starch, on the other hand, is a specific type of dextrin that is produced through a roasting process.
In this process, the starch is roasted at high temperatures to break down its structure and produce dextrins with specific properties such as solubility, viscosity, and flavor.
The roasting process gives dextrin roasted starch unique characteristics compared to regular dextrins and regular starch.

In summary, the main difference between dextrins and dextrin roasted starch is that dextrins are a group of intermediate products from the partial breakdown of starch, while dextrin roasted starch is a specific type of dextrin that is produced through a roasting process, resulting in specific properties and characteristics.

HOW IS DEXTRIN ROASTED STARCH MADE?
Dextrin roasted starch is made by heating regular starch, usually cornstarch, in the presence of an acid.
This process causes the starch molecules to break down into smaller, simpler sugars called dextrins.

The heat treatment and acidification process also causes a physical and chemical change in the starch, leading to the formation of a new product, dextrin roasted starch, with different properties compared to regular starch.
The exact conditions of heat and acid treatment, such as temperature, time, and acid type, can be adjusted to modify the properties of dextrin roasted starch to suit specific applications.

✔️ FUNCTIONAL BENEFITS & CHARACTERISTICS
*Cold-water solubility:
Useful in instant formulations

*Crispness & browning:
Dextrin roasted starch enhances texture and color in fried or baked foods

*Adhesive properties:
Dextrin roasted starch forms strong but water-soluble bonds with minimal odor

*Versatile thickening & binding:
Effective across diverse industries due to high water-binding capacity

HEALTH BENEFITS OF DEXTRIN ROASTED STARCH
There are several health benefits of Dextrin roasted starch, not only because it is a high source of soluble fiber.
A high fiber diet has been linked to numerous health benefits, including weight loss, better skin health, higher bone density, and lower cholesterol.

Fiber is considered a natural detoxifier, and most cancers have been linked to more toxic inner environments, so fiber has in some cases been linked to lower risk of cancers like colon and liver cancer.

Fiber keeps your bowel movements regular, as well as speeding up digestion and easing the flow of everything you eat through your system - from start to...well, finish.
Fiber also allows your body to absorb nutrients more smoothly and helps flush out bad things without allowing them to sit in your body for too long.

If this is not enough to convince you, there are studies that show those with a high fiber diet live longer and have better general overall health than those who do not have a high fiber diet.
In addition to being an amazing source of fiber, Dextrin roasted starch is also considered a prebiotic.

You may have heard of PRObiotics, and these feed on prebiotics, so by consuming Dextrin roasted starch, you are increasing the health and effectiveness of your probiotics, which assist in digestive issues and help maintain homeostasis in your stomach!
Dextrin roasted starch has also been shown to decrease triglyceride levels, which may decrease your risk of strokes and heart disease.

Consuming Dextrin roasted starch can help reduce the glycemic index of your meal, which helps you maintain healthy blood sugar levels - this is especially important for diabetics!
Basically, consuming Dextrin roasted starch can help almost every system in your body to function more properly, and it helps you avoid toxification and a negative environment.

If you are not sure about where to get more Dextrin roasted starch in your diet, try out a fiber supplement as this is a really common ingredient!
Dextrin roasted starch is definitely one of the more scientifically-dense terms in the healthy eating dictionary, but it provides a myriad of health benefits to treat your body right.

You may also see other words that look like Dextrin roasted starch on your ingredients list, such as dextrose, maltoDextrin roasted starch, and amyloDextrin roasted starch.
Some of these are other names for types of Dextrin roasted starch, but some of these are not, so make sure you do a little research before consuming new products!

If you enjoy a crispy french fry or piece of freshly baked bread then you are likely enjoying some Dextrin roasted starch produced during the cooking process.
This will provide a ton of health benefits for you and help you with your high fiber diet if that is your goal.

If you are gluten-free, then just be careful about exactly what type of Dextrin roasted starch you eat!
And comment below with your thoughts on Dextrin roasted starch, and tell us what you would like us to explore more in the future.

HEALTH BENEFITS OF DEXTRIN ROASTED STARCH:
Dextrin roasted starch is considered a prebiotic that promotes healthy intestinal flora.
Fibre present in Dextrin roasted starch helps to relieve occasional constipation.
Dextrin roasted starch also supports healthy blood sugar levels.

SYNTHESIS OF DEXTRIN ROASTED STARCH:
Dextrin roasted starch is mainly prepared from starch, but can also be chemically synthesised.
Dextrin roasted starch is commonly used starches include: corn, potato or tapioca starch.

Dextrin roasted starchs are made from corn starch, which is roasted and then hydrolysed by amylase, an enzyme that digests starch ingested as food.
Indigestible Dextrin roasted starch is a water-soluble dietary fibre that is extracted and prepared from the indigestible components of the paste.

Polyethylene glycol (PEG) was further applied for fractionating Dextrin roasted starch prepared from cassava starch.
The initial Dextrin roasted starch concentration and pH of the Dextrin roasted starch solutions were crucially considered in this study with the average molecular-weight dispersity (DMa) as the index.

The results showed that the initial Dextrin roasted starch concentration significantly affected the mass fraction and the molecular weight distribution of each Dextrin roasted starch fraction obtained from gradient PEG precipitation.

However, the initial Dextrin roasted starch concentration, which ranged from 0.9% to 3.6%, did not affect the DMa of the Dextrin roasted starch fractions.

Furthermore, the DMa of the fractions obtained at pHs 4.00, 4.96, 6.00, 6.92, 7.99, 8.96, and 9.91, was 1.364, 1.341, 1.305, 1.286, 1.273, 1.311, and 1.404, respectively, while the dispersity of the parent Dextrin roasted starch was 2.052.

These results suggest that the preparative approach, gradient PEG precipitation, is applicable in acidic, neutral, and alkaline environments, and that a weakly alkaline environment is optimal for Dextrin roasted starch fractionation.

PRODUCTION OF DEXTRIN ROASTED STARCH BY STEAM EXPLOSION FROM STARCH EXTRACTED FROM OIL PALM STEM WASTE
This research aimed to modify a starch obtained from palm oil production waste to produce Dextrin roasted starch through steam explosion (SE).
The SE process was performed at different temperatures (120, 130, 140, 150, and 160 °C), and the physicochemical characteristics of the Dextrin roasted starch products – including the Dextrin roasted starch solubility, moisture content, and ash content – were analyzed.

Besides, SEM image, XRD profile, FTIR profile, DSC profile, dextrose equivalent (DE) and molecular weights (MWs) were examined.
The results showed that the SE process at 120 °C gave the best characteristics of Dextrin roasted starch, which was comparable to the commercial Dextrin roasted starch (CD).

This Dextrin roasted starch had the best solubility among other products.
The SEM image showed that the starch completely hydrolyzed into Dextrin roasted starch after SE treatment, and the Dextrin roasted starch crystal was mostly in irregular form.
The XRD profile of the Dextrin roasted starch exhibited the same diffractogram patterns with a peak at 2-theta = 19.4.

The FTIR profiles of the products exhibited main peaks at 1148, 1077, 994, and 928 cm–1, which were almost similar to the CD.
The transition enthalpy (ΔH) of the Dextrin roasted starch (8.59 J/g) was greater than that of the CD (6.18 J/g), exhibiting a better hydrolysis process on the starch.

Among the temperature treatments, the highest DE value was obtained for the SE treatment at 120 °C (10.33), which was still less than that of CD (18.46).
The MW of Dextrin roasted starch was 102000 g/mol, which was higher than that of CD (44000 g/mol).

PRODUCTION & CHEMICAL CHARACTERISTICS OF DEXTRIN ROASTED STARCH:
*Manufacturing:
Heat (dry roasting) starch (moisture 1–5%) in presence of acid (HCl or H₃PO₄) → partial depolymerization and some rebranching → pyrodextrinization

*Chemical Features:
A mix of short-chain glucans with α‑(1→4) and α‑(1→6) bonds; classified by solubility and color (white/yellow dextrin aka British gum)

PHYSICAL and CHEMICAL PROPERTIES of DEXTRIN ROASTED STARCH:
CAS Number: 9004‑53‑9
EC Number: 232‑675‑4
INCI / INS Code: Dextrin (INS 1400)
IUPAC: Mixture of low‑molecular-weight α‑(1→4) and α‑(1→6) glucans derived from roasted starch
Appearance: White to yellow or brown powder, granules, or flakes (pregelatinized)
Odor & Taste: Mild starch-like aroma; neutral taste
Solubility: Partially to fully soluble in cold water. Solubility increases with roasting intensity
Molecular Formula: (C₆H₁₀O₅)ₙ · n H₂O; molecular weight varies (~504 Da unit mass)
Melting Point: ~54 °C (for dextrin oligomers)
Log P: Highly hydrophilic; e.g., XLogP3 ~–6.9

FIRST AID MEASURES of DEXTRIN ROASTED STARCH:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of DEXTRIN ROASTED STARCH:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of DEXTRIN ROASTED STARCH:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of DEXTRIN ROASTED STARCH:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of DEXTRIN ROASTED STARCH:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of DEXTRIN ROASTED STARCH:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available