I. Cyclodextrin

　　Cyclodextrin is a product of the action of cyclodextrin glucanotransferase on starch. It is a cyclic oligosaccharide composed of 6 or more glucose units linked by -1,4-glycosidic bonds. Among them, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin are the most common. X-ray diffraction and nuclear magnetic resonance studies have shown that the cyclodextrin molecule is a conical or truncated cone-shaped wreath with many rotatable bonds and hydroxyl groups,High water-soluble dextrin manufacturerwith an internal cavity, which looks similar to a rubber stopper connected to a conduit. The glycosidic oxygen bridge atoms are arranged in the cavity, and the non-bonding electron pairs of the oxygen atoms point to the center, which makes the cavity have a high electron density and exhibit partial Lewis acid properties. The molecular structure is the C1 chair structure of glucose, with O atoms in the cylinder being -CH-glucose glycoside bonds, so it is hydrophobic.High water-soluble dextrin manufacturerThe second and third hydroxyl groups of glucose are at the opening at one end of the cylinder, and the sixth hydroxyl group is at the opening at the other end of the cylinder, so the openings at both ends of the cylinder are hydrophilic, so the top, middle, and bottom layers of the cyclodextrin cylinder are composed of different groups.

　　Cyclodextrin's properties are somewhat similar to starch; it can be stored for many years without deterioration. It can also exist stably in strong alkaline solutions and is partially hydrolyzed into glucose and non-cyclic maltose in acidic solutions. Because cyclodextrin has no reducing end, its reactivity is relatively low, and only a few enzymes can significantly hydrolyze it.High water-soluble dextrin manufacturerThe solubility of cyclodextrin at room temperature is 1.8-25.6g, and the aqueous solution is optically active. Cyclodextrin has average stability and decomposes around 200℃.

　　II. Maltodextrin

　　Maltodextrin is a starch derivative that does not contain free starch. It is made by low-hydrolysis, purification, and spray-drying of starch. It has the characteristics of high viscosity, strong thickening, good solubility, fast dissolution, good carrier, low fermentation, low hygroscopicity, no peculiar smell, low sweetness, easy to be digested and absorbed by the human body, low heat, and low fat. High water-soluble dextrin manufacturer, it is one of the most ideal basic raw materials in the food industry and has been widely used in the papermaking industry, daily chemical industry, fine chemical industry, and pharmaceutical industry.

　　Appearance: White or amorphous powder, slightly yellowish shadow, no visible impurities to the naked eye.

　　Smell: It has a special smell of maltodextrin, no peculiar smell.

　　Taste: Not sweet or slightly sweet.

　　Application of maltodextrin in the papermaking industry Maltodextrin has good fluidity and strong adhesion. It has been applied in the papermaking industry abroad. As a surface sizing agent and adhesive for coating (paper) coatings, it has been used by some domestic paper mills in the production of coated paper.High water-soluble dextrin manufacturerWhen used for surface sizing, it not only adsorbs on the paper fibers but also penetrates into the paper, improving the bonding force between the fibers and improving the appearance and physical properties. Replacing casein or polyvinyl alcohol with it can significantly reduce production costs and energy consumption.

　　III. The role of dextrin

　　Dextrin is an intermediate product of starch decomposition. Its chemical molecular formula is the same as starch, which is (C6H10O5)n, but its degree of polymerization is between soluble starch and maltose. It turns red when it contacts iodine. Dextrin with a low degree of polymerization does not undergo a color reaction.

　　Dextrin can be divided into yellow dextrin and white dextrin. The dextrin obtained by direct roasting is commonly known as "British glue" or roasted dextrin and is brown.High water-soluble dextrin manufacturerAcid roasting can decompose at lower temperatures. The resulting product is usually light yellow or white, which is called white dextrin.

　　Dextrin is mainly used as an adhesive. Dextrin is used as a starch additive for warp sizing to reduce the viscosity of starch and improve the permeability of starch paste. Starch paste added with dextrin is easy to desize but has poor adhesion, and the sizing film is brittle and hard. High water-soluble dextrin manufacturer, when sizing viscose fiber yarns and cuprammonium fiber filaments, it is often mixed with polyvinyl alcohol, and it is not easy to fluff when separating the yarn. After the wide use of synthetic sizing agents and modified starches, dextrin is rarely used in warp sizing formulations.