Pharmaceutical DextrinIt is an intermediate substance of small molecules formed when starch is decomposed and hydrolyzed under the action of heat, acid, or amylase. At this time, the intermediate small molecule substance is called dextrin.

　　Pharmaceutical DextrinIt is usually divided into three categories: white dextrin and yellow dextrin. The difference between the two lies in the different pretreatment methods and heat treatment conditions of starch. Dextrin is widely used in pharmaceutical dextrin, food, papermaking, casting, wallpaper, labels, stamps, tapes and other industries. When preparing tablet binders, rapid drying, rapid dispersion, rapid bonding and rewetting dissolution are required. White dextrin or low viscosity yellow dextrin products can be selected. When used as an adhesive for labels and stamps, it requires high viscosity, and the formed film has strong toughness. It is suitable to use white dextrin or British gum. It can be used as a printing paste for textile printing and dyeing.

　　Dry dextrin is a yellow and white powder, insoluble in alcohol, but soluble in water. It has strong viscosity when dissolved in water. When the starch raw material is cooked, the starch molecules are decomposed by heating, and dextrin is formed first. At this time, if a drop of iodine is added, the solution will turn reddish-purple instead of blue, because starch meets iodine.

　　Applications of dextrin in different industries:

　　I. Food Industry

　　1. For candies, adding an appropriate amount of maltodextrin during candy making can prevent candy from "sanding" and "closing", enhance the elasticity and toughness of candy, change the taste, improve the taste, prevent deliquescence, eliminate stickiness, reduce dental diseases, and prolong the shelf life of candy.

　　2. Infant food is used in infant foods such as milk powder to reduce nutrient loss, improve taste, meet the actual needs of children, and promote children's healthy growth. Pharmaceutical dextrin

　　3. Frozen food can improve the viscosity of ice cream, making the product fluffy and delicate, and improving the emulsification effect; adding maltodextrin in the production of popsicles and ice fruits can prevent crystallization, improve the freezing temperature, enhance the flavor, and improve the taste.

　　4. Solid beverages, seasonings and flavors are used as binders and fillers for foods such as ready-to-eat cereals, milk powder, and chicken essence, which can improve the solubility of the product, improve the taste and flavor, and prevent deliquescence.

　　5. Biscuits and pastries use maltodextrin instead of sugar, which can be used in low-moisture (less than 10%) products such as cakes and potato chips to control the viscosity of the dough, form a better taste, and avoid dryness and crispness. When used in soft biscuits, cakes and other products with water content exceeding 10%, it can increase the viscosity of the dough, help shaping, control sweetness, and avoid sugar inversion. At the same time, it makes the product have good color and water retention. Pharmaceutical dextrin

　　6. Liquid beverages use maltodextrin as a raw material to increase the thickness of the product, stabilize the product structure, and improve the taste and flavor.

　　II. Daily Chemical Industry

　　1. As a covering agent and adsorbent in powdery cosmetics, it has a good effect on enhancing skin luster and elasticity and protecting the skin;

　　2. In toothpaste production, it can replace part of CMC. As a thickener and stabilizer, it can improve the structure of toothpaste;

　　3. As a filler in the production of various chemical solvents, it can improve the stability of the product and prolong its service life. Pharmaceutical dextrin

　　III. Pharmaceutical Industry

　　Pharmaceutical dextrin can be used as a thickener and stabilizer for pharmaceutical sugars; it can be used as an excipient and filler for tablets or granules.