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CAS No: 9004-53-9
EC Number:232-675-4

Dextrin= Dextrins= Dextrid

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen.
Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.

Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting). 
Dextrin procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange.
The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. 
Dextrins produced by heat are also known as pyrodextrins. 
Dextrin starch hydrolyse during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule.
See also Maillard Reaction.

Dextrins are white, yellow, or brown powder that are partially or fully water-soluble, yielding optically active solutions of low viscosity. 
Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).

White and yellow dextrins from starch roasted with little or no acid are called British gum.

Yellow dextrins are used as water-soluble glues in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in froth flotation, in the foundry industry as green strength additives in sand casting, as printing thickener for batik resist dyeing, and as binders in gouache paint and also in the leather industry.

White dextrins are used as:

a crispness enhancer for food processing, in food batters, coatings, and glazes, (INS number 1400)
a textile finishing and coating agent to increase weight and stiffness of textile fabrics
a thickening and binding agent in pharmaceuticals and paper coatings
a pyrotechnic binder and fuel; this is added to fireworks and sparklers, allowing them to solidify as pellets or "stars"
a stabilizing agent for certain explosive metal azides, particularly Lead(II) azide
Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone fiber supplements and for adding to processed food products.
Other types
Main article: maltodextrin
Maltodextrin is a short-chain starch sugar used as a food additive.
Dextrin is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might either be moderately sweet or have hardly any flavor at all.

Main article: Cyclodextrin
Dextrin cyclical dextrins are known as cyclodextrins. 
They are formed by enzymatic degradation of starch by certain bacteria, for example, Paenibacillus macerans (Bacillus macerans). 
Cyclodextrins have toroidal structures formed by 6-8 glucose residues.

Amylodextrin is a linear dextrin or short chained amylose (DP 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. 
Amylodextrin colors blue with iodine.
(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of amylopectin with beta amylase, which cannot hydrolyse the alpha-1,6 bonds at branch points.
(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.
Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.
See also
Cellodextrin, breakdown of cellulose
Dextrose equivalent
Modified starch
Starch gelatinization

CAS Number    :337376-15-5 
ChemSpider    : none
ECHA InfoCard:     100.029.693
E number:     E1400 (additional chemicals)
KEGG    : C00721 
PubChem CID    : 62698
UNII    : 2NX48Z0A9G 
CompTox Dashboard (EPA)    : DTXSID20891750 
Chemical formula:    (C6H10O5)n
Molar mass:    variable
Appearance:    white or yellow powder

Dextrin is a starch derivative obtained by treating starch at high temperature.

Dextrin Types: Sunar M-70, Sunar M-90, Sunar GM-90, Sunar D-1, Sunar S-2

Application Areas
Dextrin’s application areas are coal, gypsum,textile, corner board, tube winding, lamination, wood pellet, charcoal pellet, paper bag bottom gluing, side gluing of corrugated cardboard, bonding agent in the preparation of sand molding and envelop production.

Dextrin is a generic term applied to a variety of products obtained by heating a starch in the presence of small amounts of moisture and an acid. 
Dextrins can be made from any starch and are generally classified as white dextrins, yellow (or canary) dextrins, and British gums. 
Each is more water-soluble and produces less viscous solutions or dispersions than its parent starch. 
Each is produced by combinations of slight depolymerization (hydrolysis) and transglycosylation (molecular rearrangement). 
Transglycosylation produces more highly branched structures and forms glycosidic linkages not found in native starches. 
Most dextrins are used as adhesives for paper products. 
Only white dextrins and only small amounts of them are used in prepared foods. 
White dextrins are prepared by heating a dried, acidified starch.

Other hydrolytic breakdown products from starch are characterized by their dextrose equivalency (DE), which is the percent of reducing power compared to anhydrous d-glucose (dextrose). 
The DE value is inversely related to molecular weight, i.e., the degree of polymerization (DP), and is, therefore, an indicator of the degree of hydrolysis.  
When all products of starch hydrolysis were made by treatment of starch with acid, the properties of a product were largely a function of DE.
Now with a variety of treatments and processes being used, two products with equivalent DE values (average degree of polymerization) can have rather different properties because of different distributions of molecular sizes.

Maltodextrins are those products having DE values of less than 20, generally DE 5–19. Syrup solids are those products of starch hydrolysis with DE values of more than 20 that are available as dry powders; in other words, they are dried low-DE glucose syrups.

While dextrins are little used in foods; maltodextrins and syrup solids are used extensively. Both are produced from starch by hydrolysis only, i.e., without molecular rearrangement, and are of lower average molecular weight than either dextrins or acid-thinned (thin-boiling) starches, the latter being slightly depolymerized starches that remain in granular form. 
Dextrin primary difference between thin-boiling starches, maltodextrins, and syrups/syrup solids is the degree of depolymerization.
Dextrin primary difference between dextrins and thin-boiling starches is the method of preparation.

Dextrins (pyrodextrins) are made by heating dry starch with or without acid. 
Since it is a dry process, recovery of water-soluble materials is simpler than with aqueous fluidity and oxidized starches. 
Depending on reaction conditions, greater or lesser amounts of three reactions will occur: 
(a) hydrolysis; 
(b) transglycosidation; and 
(c) repolymerization. 
According to which predominates, the product is a white dextrin, a yellow dextrin or a British gum. 
Like other converted materials, these products offer a way to use higher solids to increase performance.

Dextrins differ from fluidity starches in that their cold-water-solubility increases, while their gel strength and their mean molecular weight are reduced. 
Dextrins are formed through acid modification of a dry powder. 
Dextrins are more completely hydrolyzed products than fluidity starches. 
Hydrochloric acid is favored, but sulfuric and orthophosphoric acids are also used. Dextrins are used where dispersions or sols having high solids are desired. 
The choice of a dextrin is a function of application requirements (concentration of sol, color, film strength, ability to be moistened, tack, etc.). 
A typical application is the pan coating of confections, where the clear dextrin film prevents separation of the sugar shell from the base center material. 
Dextrins are also used to provide gloss to bakery goods as fat replacers.
Highly soluble British gums and yellow dextrins are used as carriers for active food flavorings, spices and colorants, where rapid dissolution in water is desired. Yellow corn dextrin is also used in the encapsulation of water-insoluble flavorings and oils, replacing gum arabic. 
A white dextrin is marketed as a fat replacer.

Dextrins are produced from all commercial grain and tuber starches. 
The conversion process is essentially the same for all starches for manufacture of a given dextrin, but ease of conversion varies with starch type and quality.

Potato starch is generally regarded as the easiest to convert, followed closely by tapioca and sago starches. 
Corn starch and other cereal starches require longer converting times and higher temperatures to reach a given level of dextrin conversion than do potato or tapioca starch. 
Corn starch, however, is the major source for dextrins in the United States because of its low cost and ready availability.

Dextrins are a blend of low-molecular-weight polymers of glucose linked through α-(1→4) or α-(1→6) glycosidic bonds obtained through starch hydrolysis. 
They are commonly described by their dextrose equivalent (DE) values, which are defined as reducing sugars expressed as dextrose (D-glucose) on the basis of dry weight (Slott and Mdson, 1975; Hobbs, 2009). 
Dextrins find applications in the food industry as viscosity improvers, ingredients in formulated foods, extenders of powdery foods, and glazing agents in rice cakes (Aiyer, 2005; The Amylase Research Society of Japan, 1988).

Dextrins, glucose syrups, and modified starches
Dextrins, formed on heating starch, are assayed together with the unmodified polysaccharide. 
The dextrin–iodine coloration is reddish brown. 
Glucose syrups (from starch) are extremely soluble in water, and the reducing power (‘dextrose equivalent’) of a sample whose moisture and ash content is known affords a measure of the length of the chain of glucose residues. 
Free glucose is measured by the glucose oxidase method. 
The molecular weight distribution, which is an important property affecting viscosity, is best measured by SEC, or by an HPLC procedure. 
If modification of the starch by oxidation, etherification, or esterification (e.g., phosphate formation) has been carried out, methods appropriate to the specific analyses required must be adopted.

Corn dextrin
Dextrina Bianca
British gum
Crystal gum
Dextrin 3
Starch gum
Eclipse G
Farinex MJ
Fibersol 2
Electrocol 70
Aquaflake 31
Amycol 1
Arabix 6
Arabix 7
Cream Dextrin 15
Dextrin 10
Dextrin 12
Dextrin 20
Farinex CO 2
Avedex 35
Crystal Tex 627
Dextrin 101
Fungal amylase starch
Avedex W 15
Avedex W 90
Dextrin 1104
Dextrin 1719
Avedex 58MD14C
Amaizo 1752S
Avedex 58MD14
Caswell No. 279I
Emdex 30An45
Amaizo 1706
C 23 (polysaccaride)
Canary S 8032
Dextrin (corn)
Indigestible dextrin
CCRIS 6614
D 3100 (gum)
EDW 90
CPC 8071
EINECS 232-675-4
D 400E

What Is Dextrin?
So first of all, we should figure out what the heck dextrin is. 
Actually, dextrins 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. 
Dextrin 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 dextrins. 
Phew, that was a lot of information! Still with us?

Types of Dextrin
Dextrins can be made from almost any starch source, like corn, wheat or potatoes. 
Dextrins are classified into a few different types: typically white dextrins, yellow or canary dextrins or British gums. 
Dextrin 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 dextrins. 
One of the most popular is in the adhesive industry. 
Because of their water solubility, dextrins are ideal for water-activated adhesives and glues (think postage stamps and envelopes, where you lick them to activate the adhesive properties). 
Dextrins are also used to print on cotton fabrics in the textile industry! White dextrins alone are used in the food industry. 
These are typically created by a combination of acid and water during hydrolysis.

How Are Dextrins Formed?
Dextrins are usually 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 will rely heavily on what type of starch it was formed from, so wheat dextrin, for instance, will have very different reactions and properties than corn dextrin or potato dextrin. 
Wheat dextrin 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 and is packaged and ready to go!

What Is Dextrin Used For?
We mentioned earlier that white dextrins are the only ones used in the food industry, and that is true. 
You may be surprised at how many foods contain dextrin 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 is used to thicken many products in the food industry, such as soups or stews, or even baby foods! 
Dextrin is also a popular ingredient 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 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 it 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 is often used as a popular fiber supplement!

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

Is Dextrin Gluten Free?
We’ve talked about wheat dextrin a good bit, so it may be on your mind to ask whether dextrin is gluten-free or not. 
The truth is, a lot of dextrin in food is made from non-wheat sources, like tapioca, rice, or potatoes. 
Dextrin these cases, you will be absolutely safe from any gluten particles, so if you have a gluten intolerance or sensitivity, then you have no need to worry about these types of dextrin. Wheat dextrin, in some cases, will have the gluten processed out of it, so you should not have to worry. 
Dextrin some cases, however, the gluten may still remain in the dextrin in a larger quantity than is allowed. 
Dextrin these cases, the manufacturer is required to use the word “wheat” on their ingredients or includes list, though, so if you are gluten sensitive or have Celiac Disease, then you should not worry about dextrin on an ingredient list unless it contains the word wheat as well!

Health Benefits of Dextrin
There are several health benefits of dextrin, 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.

Indigestible dextrin: created to prevent dietary fiber deficiency

Dextrin is a general term for substances that have been polymerized by glycosidic bonds of several alpha-glucose molecules. 
Dextrins are a type of starch, and as the name suggests, indigestible dextrin resists digestion. 
Dextrin is made from cornstarch that is roasted and then hydrolyzed by amylase (an enzyme that digests starch taken in as food). Indigestible dextrin is a water-soluble dietary fiber extracted and prepared from the indigestible components in the resulting mush.
Dextrin was created with the aim of supplementing dietary fiber, which tends to be deficient in many diets. . 
The aqueous solution of dextrin, which has low viscosity and low sweetness, is a food ingredient that is nearly transparent with excellent heat and acid resistance.
Its many different physiological functions make it suitable for use in a variety of foods.

1Polymerization: the formation of a different compound with a large molecular weight through the bonding of two or more molecular compounds with a simple structure.
2Glycosidic bond: a structure that joins the sugar units in polysaccharides.
Is indigestible dextrin safe?
The FDA has approved indigestible dextrin (which has been used as an ingredient in foods for a long time), as an ingredient that is so safe that there is no need to establish a daily intake limit. 
Additionally, Japan's Ministry of Health, Labour and Welfare has approved the labeling of certain functions as a "Food for Specified Health Use" and acknowledges the safety of indigestible dextrin.
In a past human study that investigated safety, no adverse effect whatsoever was seen in physiological tests monitoring blood pressure etc. after subjects took 10 grams of indigestible dextrin three times daily before meals for 16 weeks. 
Dextrin was also reported that no changes were seen in laboratory test values, in particular in the concentration of serum protein and minerals such as calcium (Ca), magnesium (Mg), and iron (Fe), as a result of the intake of indigestible dextrin.
Furthermore, no symptoms that could be particularly problematic, including gastrointestinal symptoms such as diarrhea, were seen during the study period, leading to the report that indigestible dextrin is safe.

1.Slows sugar absorption (suppresses post-meal blood sugar rise)
2.Intestinal healing effect
3.Slows fat absorption (suppresses post-meal triglyceride rise in the blood)
4.Reduction of visceral fat
5.Promotion of mineral absorption
1.Slows sugar absorption (suppresses post-meal blood sugar rise)
Sugars taken in from food are broken down into glucose inside the body. 
Dextrin several trials on sugars conducted in rats and humans, indigestible dextrin, along with monosaccharides and disaccharides, was confirmed to have no effect on monosaccharides such as glucose and fructose while it did act to suppress blood sugar rise caused by maltose.
Indigestible dextrin suppresses the rise of blood sugar after meals by inhibiting the digestion of maltose.
Further, human studies in which indigestible dextrin was taken together with meals confirmed that it suppresses the rise of blood sugar after eating.

Dextrin is prepared by roasting starch in the presence of acid, which chemically changes the character and properties of starch. 
Dextrin is an intermediate between starch and sugars derived from starch. 
Dextrin goes into solution instantly and with a lesser quantity of water. 
The severity of the heat and acid treatment determines the degree of solubility which is the basis for classifying or grading it. 
Offers high strength films, wide range of water solubilities and greater adhesive strength as well as fluidity. 
This starch converted product uses large amounts of yellow dextrin in the preparation of liquid as well as dry adhesives and finds application in the manufacture of spiral, convolute tubes as well as carbon paper, abrasives, dry distemper and in machine labelling of tins, cartons, packages, envelopes, corrugated boxes etc. 
Dextrin is also used by crackers manufacturer due to its adhesive properties as well as explosive character, as a core binder in refractories, foundry operations and in paper tubes, paper cones, book-binding, carton sealing, cigarette pasting, match-head, match box making.

A carbohydrate that has a chemical formula of C18H32O16, used chiefly as a thickening agent in food or as adhesive
Carbohydrates are one of the major classes of biomolecules. The simplest form of carbohydrates is a monosaccharide. 
The monosaccharides may combine by glycosidic bonds and form larger carbohydrates, such as oligosaccharides and polysaccharides. 
Dextrin is an example of a carbohydrate.
Dextrins are carbohydrates produced from hydrolyzing starch or glycogen. 
Dextrin is comprised of D-glucose units that are linked by α-(1→4) or α-(1→6) glycosidic bonds.
Dextrins are naturally-occurring. In humans, dextrin is produced during the digestion of starch. 
In particular, the human saliva contains the enzyme α-amylase that hydrolyzes the α-1,4 glycosidic bonds that link carbohydrate constituents of the starch. 
This results in the production of dextrin (as well as maltotriose and maltose).
Dextrins are produced synthetically as well for their industrial uses. 
Starch (or British) gum is a translucent, gummy, amorphous substance that is used as a substitute for gum. It is produced synthetically through heat, acids, or diastase. 
Dextrin is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. 
Dextrin is so named from its rotating the plane of polarization to the right.
Linear dextrins are carbohydrates with six or more glucose molecules that are linked with α(1→4) glycosidic linkage. 
Limit dextrins are those comprised of glucose molecules linked with α(1→6) glycosidic linkage.

What is dextrin?
Dextrin is not easy to explain what dextrin really is, as it is a catch-all for shorter chains of glucose.

The origin of all forms of dextrin is starch from wheat, potatoes, corn, rice, cassava and other starchy crops. 
When the starch is broken up, for example during baking, it breaks down into single glucose molecules, chains with two glucose moieties (maltose) and shorter chains with three or more glucose moieties (maltodextrin). 
Dextrin some processes, these are re-combined with various glycoside bonds into tree-like structures. 
These re-combined carbohydrates are called dextrin.

Owing to the branching, dextrins are less digestible. 
By controlling the glycoside bonds between the branches, it is possible to produce dextrin that doesn’t break up at all in our digestion system. 
They are called resistant dextrin and are dietary fibres.

When we talk about dextrin in sugar reduction, it is resistant dextrin we refer to.

Read more about dextrin, branching and glucoside bonds in the article Dextrin – from seed to Eureba.

Yummy for the gut
Dextrin has several health benefits.

As all nutrition fibres, it is neither digested nor absorbed in the human small intestine. Thus, it doesn’t affect the blood sugar level.
Dextrin passes the digestive system unaffected to the large intestine, where it is prebiotic for the gut bacterias.
The bacteria in the colon ferment the fibres and produce short-chain fatty acids. 
That gives a sustained energy release. The amount of energy is only 1,7 kcal per gram. 
Compared to 4 kcal per gram of sugar, that is almost 60% fewer calories.

Also, dextrin doesn’t contribute to tooth decay.

Dextrins are polysaccharides formed by heating dry or acid-modified starches in a process called pyrolysis. 
They can be used at higher solids levels than native or modified starches, creating stronger bonds, more tack and faster-drying properties than pastes made from unmodified starch. 
Dextrin pastes provide excellent machinability and also can be used in adhesives and coatings that come into contact with food products, child-safe school pastes, remoistenable wallpaper, bag/envelope seams and paper and textile sizing. 
Dextrin can also be used for encapsulation or granulation of active ingredients such as pharmaceuticals that are produced by fermentation.

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. 
Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers starting with an α-(1,6) bond. 
Because branched amylopectin and glycogen also contain α-(1,6) bonds, which α-amylase cannot hydrolyze in humans, the digest resulting from this action contains a mixture of dextrins. 
They have the same general formula as carbohydrates but are of shorter chain length. 
Industrial production is, in general, performed by acidic hydrolysis of potato starch. 
Dextrins are water-soluble, white to slightly yellow solids that are optically active. 
Under analysis, dextrins can be detected with iodine solution, giving a red coloration.


The cyclical dextrins are known as cyclodextrins. They are formed by enzymatic degradation of starch by certain bacteria, for example, Bacillus macerans. Cyclodextrins have toroidal structures formed by 6-8 glucose residues.

Dextrins find widespread use in industry, due to their non-toxicity and their low price. 
They are used as water-soluble glues, as thickening agents in food processing, and as binding agent in pharmaceuticals. 
Dextrin pyrotechnics, they are added to fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrins find additional use in analytical chemistry as a matrix for the separation of hydrophobic substances, and as excipients in pharmaceutical formulations. 
Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in fiber supplements.

For example, maltodextrin either can be moderately sweet or have hardly any flavor at all. 
Maltodextrin is a polysaccharide that is used as a food additive. 
Dextrin is produced from starch and is usually found as a creamy-white hygroscopic powder. 
Maltodextrin is easily digestible, being absorbed as rapidly as glucose. 
The CAS registry number of maltodextrin is 9050-36-6.

Maltodextrin can be derived from any starch. In the US, this starch is usually rice, corn or potato; elsewhere, such as in Europe, it is commonly wheat. 
Dextrin is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. 
There have been recent reports of coeliac reaction to maltodextrin in the United States. 
Dextrin might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation. 

Dextrins are starches taht are parched with acid hydrolyzation. 
Dextrin production and marketing is shaped relatively its color and parching duration. 
Dextrin is widely used in chemistry, textile and paper industries.

Dextrin is sold in 25 kg craft pockets.
Hydrolyzed dextrins naturally exists in leaves of vegetables.
Dextrin exists in onion roots, onion skins and leaves of rice seeds.
Dextrin is used in chemistry, textile and paper industries as a glue.

A dextrin is a de-polymerised starch. By cutting the chain structure of the starch, its functionality changes. 
To make a dextrin, basically any starch source is suitable, such as corn, wheat, tapioca, potato, pea, etc. 
Unlike starch, dextrins can be white, yellow, or brown. 
They are all partially or fully water-soluble. 
Furthermore, they are typically less viscous than the starch that they came from. They undergo modification by either chemicals, or temperature, or both.

Dextrins have a range of different uses. 
Unquestionably, the paper industry is one of the most important users of dextrins for adhesives and coatings. 
Dextrin chemical and mineral industry use predominantly the yellow (canary dextrins) and brown dextrins.

There are three groups of pyrodextrins: white dextrins, yellow (or canary) dextrins and British gums.

Starch dextrins are produced by heating dry starch. They are also often called pyrodextrins. 
Pyroconversion is based on heat treatment of a dry starch with or without adding acid.


White dextrins, these are made in the presence of an acid at relatively low temperatures, and short process time;
Yellow dextrins, these are made in the presence of an acid at higher temperature, and for longer times. 
Yellow corn dextrin is for instance used in the encapsulation of water-insoluble flavourings and oils;
British gums are made at higher temperatures and longer residence times. 
Dextrin can be achieved without chemical modification or with the aid of an alkali. 
British gums are highly soluble and used as carriers for active food ingredients such as flavourings, spices, and colourants.
When exposed to higher temperatures, the starch starts to become darker. 
Dextrin is the reason why white dextrin is lighter: its heat treatment has been mild.


Tapioca dextrin
Example of tapioca white dextrin

White dextrin
Examples of white dextrin applications in the food sector are:
≡   a crispness enhancer, in food batters, and as a coating
≡   a thickening agent for stews and soups
≡   a fat replacer in low-calorie food
≡   a soluble dietary fibre supplement
≡   a prebiotic
≡   a binding agent in pharmaceuticals
≡   a cold water soluble filler in herbal formulations

Dextrin, class of substances prepared by the incomplete hydrolysis of starch or by the heating of dry starch. 
Dextrins are used chiefly as adhesives and as sizing agents for textiles and paper.

a soluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for gum arabic and other natural substances.
Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.
any of a group of sticky substances that are intermediate products in the conversion of starch to maltose: used as thickening agents in foods and as gums

What Is Dextrin?
Dextrin is a carbohydrate with the same general formula as starch. 
Dextrins are polysaccharides and are produced by the hydrolysis of starch by heat and by acid. 
Their nature and chemical behavior depend upon the kind of starch from which they are produced.

For commercial use dextrin is prepared by heating and drying starch and then treating this starch with HCl (hydrochloric acid) to produce a colorless to yellowish, tasteless and odorless powder which when mixed with water, forms a strong adhesive paste. 
Present technology requires a costly and time-consuming process of at least four steps; drying, heating, reacting and cooling.

These multi-step processes are very labor intensive and usually producing a dextrin with significant variances from batch to batch. The poor heat transfer capabilities and inconsistent HCl (hydrochloric acid) distribution in the mix creates Dextrin of varying colors and can lead to the formation of “black specks”.


This substance was evaluated previously for an ADI for man by the Joint FAO/WHO Expert Committee on Food Additives in 1969 and 1974 (see Annex I, Refs. 19 and 29). Toxicological monographs were published in 1969 and 1974 (see Annex I, Refs. 20 and 30).
Since the previous evaluation, additional data have become available and are summarized and discussed in the following monograph. 
The previously published monograph has been expanded and is reproduced in its entirety below.

 White dextrins are prepared by heating dry starch in the presence of an acid at a temperature generally below 150°C. 
White dextrins may also be obtained by further continuing the acid process for making thin boiling starches. 
Because of the nature of the application as well as their flavour, their use in food is restricted. 
Dextrins are a stage in the normal digestion of starch occurring in the human gastrointestinal tract. 
Dextrin represent a broad range of products with considerably smaller molecular size than native starch. 
Yellow dextrins are prepared in a similar manner but at a higher temperature and using less acid. 
Apart from depolymerization, a good deal of internal rearrangement occurs with formation of highly branched molecules. 
These materials are used in foods in limited quantities as adjuvants in flavour encapsulation and similar minor uses.
CAS No.9004-53-9
Chemical Name:Dextrin
SynonymsDextrin;Pinedex;dextrins;caloreen;Starch gum;Dextrin, AR;Corndextrin;WHITEDEXTRIN;DextrineWhite;Dextrin,tech.
Molecular Formula:C18H32O16
Formula Weight:504.43708
MOL File:9004-53-9.mol

Melting point:53.75-54 °C
Density: 0.8 g/cm3
storage: temp. Store at RT.
solubility: H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
form powder: color yellow
Water Solubility :Soluble in hot water (0.1 g/ml).
Sensitive Hygroscopic
Merck: 14,2953
Stability:Stable. Combustible. Incompatible with strong oxidizing agents.
SCOGS (Select Committee on GRAS Substances)Corn dextrins (packaging)
FDA 21 CFR184.1277
Substances Added to Food (formerly EAFUS)DEXTRIN
EWG's Food Scores1
EPA Substance Registry SystemDextrin (9004-53-9)

Identification test:
Take about 1 g sample and suspend it in 20ml of water. Add a few drops of iodine test solution (TS-124), which should then appear dark blue color to reddish brown color. The infrared absorption spectrum should be consistent with Figure 10107.

ADI does not make special provisions (FAO/WHO, 2001).
GRAS (FDA, § 184.1277, 2000);

Usage limit:
FAO/WHO (1984, g/kg): for broth, soup, the value should be according to GMI; cheese (in the cream mixture): 5; the sweetened yogurt and its products after being subject to the heat treatment: 10; mackerel and fish canned: 60 (Only in the packaging material); cold drink: 30.
Chemical properties
It appears as white, yellow or brown flowing powder. Dextrin of relatively small molecular weight is completely soluble in water to form viscous slurry; dextrin with relatively large molecular mass is not completely soluble in water. ADI is not subject to special provisions (FAO/WHO, 1994).

Dextrin can be used as emulsifying stabilizers and thickeners, adhesives and surface decorators.
Dextrin can be applied to the pharmaceutical industry, protective adhesives and suspending agents, adhesives. 
For example, it can be applied to the sizing treatment of paper, textile sizing and ink preparation; it can also be used as a drug excipient and a substitute of the Arabic gum.

Dextrin is obtained from using natural starch originated from cereals or rhizome plants (E.g., corn, sorghum, potato, bamboo, wheat, rice, cassava, sago, etc.) as raw materials which are heated in the presence of suitable food-grade acids and buffers, leading to partial hydrolysis to obtain it. 
Drying method: apply hydrochloric acid (≤ 0.15%) or orthophosphoric acid (≤ 0.17%) treatment.
Enzymatic method: take the natural starch of corn, wheat and dried potato as raw material, use 0.15% hydrochloric acid or 0.17% phosphoric acid for heat treatment, and apply starch partial degradation to derive the products.

Chemical Properties:
White powder

Chemical Properties:
Dextrin is partially hydrolyzed maize (corn), potato or cassava starch. It is a white, pale yellow or brown-colored powder with a slight characteristic odor.

Dextrin is a partially hydrolyzed starch formed from the treatment of starch by dry heat, acid, or enzymes. it can be formed from amylose and amylopectin-type starches. 
they are white or yellow (canary) in color. as compared to unmodified starch, s have increased water solubility, viscosity stability, and reduced paste viscosity. 
uses include dough improvement and binding.

Pharmaceutic aid (suspending agent); pharmaceutic aid (viscosity-increasing agent); pharmaceutic aid (tablet binder); pharmaceutic aid (tablet and capsule diluent).

dextrin (British gum; starch gum) absorbs moisture. 
Dextrin is also used as a binder to control product viscosity and reduce the density of a cosmetic. 
This powder is produced from corn starch and modified by means of a bacterial process. 
Dextrin may cause an allergic reaction.

Production Methods:
Dextrin is prepared by the incomplete hydrolysis of starch by heating in the dry state with or without the aid ofsuitable acids and buffers; moisture may be added during heating. The PhEur 6.4 specifies that dextrin is derived from maize(corn),potatoorcassava starch. 
A specification for cassava is included in the USP32–NF27.

A polysaccharide sugar produced by the action of amylase enzymes on or the chemical hydrolysis of starch. 
Dextrins are used as adhesives.

dextrin: An intermediate polysaccharidecompound resulting fromthe hydrolysis of starch to maltose byamylase enzymes.
Agricultural Uses
Dextrin is a group of colloidal products, formed by the hydrolysis of starches with dilute acids or by heating dry starch. 
The yellow or white powder or granules obtained are soluble in boiling water and insoluble in ether or alcohol. 
Dextrin is used in adhesives, as thickening agents and in penicillin manufacture.

Dextrins are polymers of glucose molecules formed during the degradation of starch in the mashing process. 
The starch comprises amylose, a straight-chain polymer of glucose linked alpha 1,4, and amylopectin, a branched glucose polymer with alpha 1,4 links in the chain and alpha 1,6 links at the branch points. Starch is derived predominantly from malted barley, although other cereal sources (adjuncts) can also contribute. 
During the mashing process a series of malt enzymes, notably alpha and beta amylases, break down the starch polymers into smaller units comprising several glucose molecules, which may be arranged either straight chain or in a branch formation. 
These glucose polymers can be further degraded into much smaller units comprising glucose (a single glucose molecule), maltose (two glucose molecules), and maltotriose (three glucose molecules), which can be utilized by the brewing yeast in fermentation. 
However, depending on the extent of the enzyme activity, some of the glucose polymers do not degrade completely and are carried forward into the wort. 
These polymers, which can account for a notable percentage of the total extract, are unable to be fermented by the yeast and remain in the beer at the end of fermentation. 
Dextrin some beers, notably “low-calorie” or “lite” beers, the residual nonfermentable dextrins in the wort are reduced to lower levels through the addition of extraneous enzymes or prolonged mash periods. 
At high levels residual dextrins can impact the “body” or “mouthfeel” in beers, although they have no flavor of their own. 
Brewers wishing higher dextrin content in their beers can achieve this through the use of higher mash saccharification temperatures or using dextrin-rich types of caramel or crystal malts as a proportion of the grist.

Dextrin Sepharose High Performance is a robust and stable affinity resin for purification of proteins tagged with maltose binding protein (MBP).

Fast, one-step purification of MBP-tagged proteins.
High-resolution purification and elution in narrow peaks, minimizing the need for further concentration steps.
Can be used for repeated purification: can be easily regenerated using 0.5 M NaOH.
Physiological conditions and mild elution preserve target protein activity.

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. 
Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers. 
They have the same general formula as carbohydrates but are of shorter chain length. 
Industrial production is generally performed by acidic hydrolysis of potato starch. 
Dextrins are water soluble, white to slightly yellow solids which are optically active. 
Analytically, dextrins can be detected with iodine solution, giving a red coloration.

The cyclical dextrins are known as cyclodextrins. They are formed by enzymatic degradation of starch by certain bacteria, for example Bacillus macerans. Cyclodextrins have toroidal structures formed by 6-8 glucose residues.

Dextrins find widespread use in industry, due to their non-toxicity and their low price. 
They are used as water soluble glues, as thickening agents in food processing, and as binding agent in pharmaceuticals. 
In pyrotechnics they are added to fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrins find additional use in analytical chemistry as a matrix for the separation of hydrophobic substances, and as excipients in pharmaceutical formulations. 
Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in fiber supplements.

For example, maltodextrin is a moderately sweet polysaccharide used as a food additive. 
Dextrin is produced from starch and is usually found as a creamy white hygroscopic powder. 
Maltodextrin is easily digestible, being absorbed as rapidly as glucose. 
The CAS registry number of maltodextrin is 9050-36-6.

Maltodextrin can be derived from any starch. 
Dextrinthe US this starch is usually corn or potato, elsewhere such as in Europe it is commonly wheat. 
Dextrin is important for coeliacs since the wheat-derived maltodextrin can contain traces of gluten.

Foods containing maltodextrin may contain traces of amino acids, including glutamic acid as a manufacturing by-product. 
The amino acids traces would be too small to have any dietary significance.

Dextrins are starches that are parched with acid hydrolyzation. 
Dextrin production and marketing is shaped relatively its color and parching duration. 
Dextrin is widely used in chemistry, textile and paper industries.

Dextrin is basically a sweet sugar extracted from potato starch. 
Dextrin color range is from white to tan; it has low to high solubilities in cold water, and gives pastes that vary widely in viscosity. 
Dextrin is produced from all commercial grain and tuber starches. 
During its manufacture, the factors taken into consideration are type of starch and moisture content, roasting time and temperature, and the type and amount of catalyst used.

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of the D-glucose polymers starch or glycogen. 
The term is usally used to describe a mixture of polymers of various sizes, where the glucose units are linked by either α-(1→4) or α-(1→6) glycosidic bonds.
When the polymers were hydrolyzed sufficiently to produce chain lengths that are under 20 monomers, the mixture is referred to as a maltodextrin.

The enzymatic degradation of starch by certain bacteria such as Bacillus macerans result in formation of cyclical molecules known as cyclodextrins.

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