1. What is dextrin?

　　When starch is decomposed and hydrolyzed by heating, acid, or amylase, the large starch molecules are first converted into small intermediate molecules. These intermediate small molecules are called dextrin.

　　2. Dry dextrin is a yellowish-white powder. It is insoluble in alcohol but readily soluble in water. It has strong viscosity when dissolved in water. When starchy raw materials are cooked, starch molecules are thermally decomposed, and dextrin is first generated. At this time, if a drop of iodine is added, the solution will turn reddish-purple, unlike the blue color produced when starch encounters iodine.

　　3. Dextrin, white dextrin, and yellow dextrin seem to be the same substance at first glance, but a closer analysis reveals that this is not the case. From a literal point of view, they have color differences, so we need to analyze them in detail.

　　4. Dextrin mainly refers to the products of starch degradation through different methods. It mainly includes maltodextrin, pyrodextrin, and cyclodextrin. The main difference from starch in structure is its lower molecular weight, with a general DE value of less than 20%.

　　5. The product obtained by degrading starch using the dry heat method is called pyrodextrin. Pyrodextrin mainly includes yellow dextrin, white dextrin, and British gum. White dextrin and yellow dextrin are obtained by heating starch with acid. The lower temperature is called white dextrin, and the higher temperature is called yellow dextrin.

　　6. Applications of Dextrin

　　Pharmaceutical dextrin can be used as a diluent for tablets or capsules, and a binder for tablets in pharmaceutics. It can also be used as a thickener for oral liquid preparations or suspensions. It can also be used as a forming agent and thickener in sugar-coated tablets, and is used to prepare tablets, pills, granules, and suspensions.

Dextrin (Dt)

Luyao Approval No. F2014059

CAS NO:9004-53-9

Dextrin Packaging Specifications: 25kg/bag

Dextrin Quality Standard:CP2015 USP Current Edition

DextrinMain Uses:This product is mainly used as a binder for drug preparations, a filler for capsules, a thickener, and an emulsion stabilizer.

When starch is decomposed and hydrolyzed by heating, acid, or amylase, the large starch molecules are first converted into small intermediate molecules. These intermediate small molecules are called dextrin.

There are mainly three types:

(1) Dry dextrin

It is a yellowish-white powder, insoluble in alcohol but readily soluble in water, and has strong viscosity when dissolved in water.

(2) Maltodextrin

It is a starch derivative made by low-degree hydrolysis, purification, and spray drying of starch, and contains no free starch. It has high viscosity, strong thickening properties, good solubility, excellent instant solubility, good carrier properties, low fermentation, low hygroscopicity, no peculiar smell, low sweetness, easy digestion and absorption by the human body, low heat, and low fat.DextrinIt is one of the ideal basic raw materials in the food industry and is increasingly widely used in the papermaking industry, daily chemicals, fine chemicals, and pharmaceutical industries.

(3) Cyclodextrin

It is a product of the action of cyclodextrin glucosyltransferase on starch. It is a cyclic oligosaccharide composed of six or more glucoses linked by α-1,4 glycosidic bonds. Among them, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin are common and have been studied more. They are composed of six, seven, and eight glucose molecules, respectively, and are relatively large and flexible molecules. The properties of cyclodextrin are somewhat similar to starch, and it can be stored for many years without deterioration. It can also exist stably in strongly alkaline solutions, while in acidic solutions, it is partially hydrolyzed into glucose and non-cyclic maltose. Since cyclodextrin does not have a reducing end, its overall reactivity is relatively low, and only a few enzymes can significantly hydrolyze it.