Dextrin - Revision history

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2025-02-21T14:19:58Z

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← Older revision		Revision as of 14:19, 21 February 2025
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	~~{{Short description\|A group of low-molecular-weight carbohydrates produced by the hydrolysis of starch}}~~		Dextrin
	~~{{Use dmy dates\|date=October 2023}}~~

	'''Dextrin''' is 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 _-(~~1_4~~) or _-(~~1_6~~) glycosidic bonds. They are used ~~in various industrial applications, including as adhesives,~~ in food processing, and ~~in pharmaceuticals~~.		[[File:Poly-(1-4)-alpha-D-Glucose.svg\|thumb\|right\|Structure of poly-(1-4)-alpha-D-glucose, a component of dextrin.]]

			'''Dextrin''' is 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. They are used in food processing, pharmaceuticals, and as adhesives.

	==Production==		==Production==
	Dextrins are produced by the hydrolysis of starch using heat, acid, or enzymes. The process involves breaking down the starch into smaller carbohydrate molecules. The degree of hydrolysis determines the type of dextrin produced, ranging from white dextrins to yellow dextrins~~, each with different properties and uses~~.		Dextrins are produced by the hydrolysis of starch using heat, acid, or enzymes. The process involves breaking down the starch into smaller carbohydrate molecules. The degree of hydrolysis determines the type of dextrin produced, ranging from white dextrins to yellow dextrins.

	==Types of Dextrins==		==Types of Dextrins==
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	* '''White dextrins''': Produced by dry heating of starch, they are used as water-soluble glues and in food products.		* '''White dextrins''': Produced by dry heating of starch, they are used as water-soluble glues and in food products.
	* '''Yellow dextrins''': Also known as British gum, ~~these~~ are produced by heating starch in the presence of acid and are used in adhesives and coatings.		* '''Yellow dextrins''': Also known as British gum, they are produced by heating starch in the presence of acid and are used in adhesives and coatings.
	* '''Maltodextrins''': These are short chains of glucose molecules and are used as food additives ~~for their thickening and stabilizing properties~~.		* '''Maltodextrins''': These are short chains of glucose molecules and are used as food additives.

	==Applications==		==Applications==
	Dextrins have a wide range of applications due to their adhesive properties and solubility:		Dextrins have a wide range of applications due to their adhesive properties and solubility:

	* ~~'''Food Industry''': Dextrins~~ are used as thickeners, stabilizers, and sweeteners ~~in various food products~~. ~~They are also used in the production of [[beer]] and [[whisky]] as part of the mashing process.~~		* In the food industry, dextrins are used as thickeners, stabilizers, and sweeteners.
			* In pharmaceuticals, they serve as excipients and binders in tablet formulations.
	* ~~'''Pharmaceuticals''':~~ In ~~the pharmaceutical industry~~, ~~dextrins are used~~ as excipients in tablet formulations ~~and as carriers for drug delivery systems~~.		* In the paper and textile industries, dextrins are used as adhesives and sizing agents.

	* ~~'''Adhesives''': Dextrins~~ are used ~~in the production of~~ adhesives ~~for envelopes, stamps,~~ and ~~paper products due to their strong adhesive properties~~.

	* '''Textiles''': ~~In the textile industry, dextrins~~ are ~~used as sizing agents to improve~~ the ~~strength~~ and ~~stiffness~~ of ~~fabrics~~.		==Chemical Structure==
			[[File:Dextrin_skeletal.svg\|thumb\|left\|Skeletal structure of dextrin.]]
			Dextrins are composed of D-glucose units linked primarily by α-(1→4) glycosidic bonds. The structure can vary depending on the degree of polymerization and the presence of branching through α-(1→6) linkages.

	~~==Health and Nutrition==~~		==Related Pages==
	Dextrins are generally considered safe for consumption and are often used as dietary fiber supplements. They are partially digestible and can aid in digestion and improve gut health. However, excessive consumption may lead to digestive discomfort in some individuals.

	~~==Images==~~
	~~[[File:Dextrin_structure.png\|thumb\|right\|Chemical structure of dextrin]]~~
	~~[[File:Starch_hydrolysis.png\|thumb\|left\|Hydrolysis of starch to form dextrin]]~~

	==Related ~~pages~~==
	* [[Starch]]		* [[Starch]]
			* [[Glycogen]]
	* [[Carbohydrate]]		* [[Carbohydrate]]
	* [[Maltodextrin]]		* [[Maltodextrin]]
	* [[Glycogen]]

	[[Category:Carbohydrates]]		[[Category:Carbohydrates]]
	[[Category:Food additives]]		[[Category:Food additives]]
	[[Category:~~Pharmaceuticals~~]]		[[Category:Polysaccharides]]

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2025-02-18T17:33:23Z

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← Older revision		Revision as of 17:33, 18 February 2025
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	'''Dextrin''' ~~refers to~~ a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. ~~They~~ are polymers of [[glucose]] ~~and are intermediate products in the digestion of starch~~ by ~~enzymes such as [[amylase]] and [[glycoamylase]]. Dextrins are soluble in water, and their solubility and structure depend on the method of preparation~~. They are used in various industrial applications, including as adhesives, ~~in the textile industry, as a crispness enhancer~~ in food, and in ~~the pharmaceutical industry as excipients in tablets~~.		{{Short description\|A group of low-molecular-weight carbohydrates produced by the hydrolysis of starch}}
			{{Use dmy dates\|date=October 2023}}

			'''Dextrin''' is 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 _-(1_4) or _-(1_6) glycosidic bonds. They are used in various industrial applications, including as adhesives, in food processing, and in pharmaceuticals.

	==Production==		==Production==
	Dextrins are produced ~~through~~ the ~~application~~ of heat, acid, or enzymes ~~on starch~~. The process~~, known as dextrinization, breaks~~ down the starch into ~~shorter chains of glucose~~ molecules. The type of dextrin produced ~~(e.g.~~, white or yellow ~~dextrin) depends~~ on ~~the conditions under which dextrinization occurs~~. ~~For example~~, ~~white dextrins~~ are ~~obtained~~ by heating starch in the presence of acid~~, while yellow dextrins result from heating starch without acid~~.		Dextrins are produced by the hydrolysis of starch using heat, acid, or enzymes. The process involves breaking down the starch into smaller carbohydrate molecules. The degree of hydrolysis determines the type of dextrin produced, ranging from white dextrins to yellow dextrins, each with different properties and uses.

			==Types of Dextrins==
			Dextrins can be classified into several types based on their production method and properties:

			* '''White dextrins''': Produced by dry heating of starch, they are used as water-soluble glues and in food products.
			* '''Yellow dextrins''': Also known as British gum, these are produced by heating starch in the presence of acid and are used in adhesives and coatings.
			* '''Maltodextrins''': These are short chains of glucose molecules and are used as food additives for their thickening and stabilizing properties.

	==~~Types and Uses~~==		==Applications==
	~~There are several types~~ of ~~dextrin, including maltodextrin, cyclodextrin, and pyrodextrin, each with specific~~ properties and ~~uses.~~		Dextrins have a wide range of applications due to their adhesive properties and solubility:

	* '''~~Maltodextrin~~''' ~~is a commonly~~ used ~~dextrin in the food industry, known for its ability to serve~~ as ~~a thickener~~, ~~filler~~, ~~or preservative~~ in various food products.		* '''Food Industry''': Dextrins are used as thickeners, stabilizers, and sweeteners in various food products. They are also used in the production of [[beer]] and [[whisky]] as part of the mashing process.
	* '''~~Cyclodextrin~~''' ~~is notable for its ring-shaped structure~~, ~~making it useful~~ in ~~pharmaceuticals~~ for ~~enhancing the solubility and stability of drugs~~.
	* '''~~Pyrodextrin~~''' is used in adhesives and ~~as a binder~~ due to ~~its ability~~ to ~~form a strong bond when mixed with other substances~~.		* '''Pharmaceuticals''': In the pharmaceutical industry, dextrins are used as excipients in tablet formulations and as carriers for drug delivery systems.

			* '''Adhesives''': Dextrins are used in the production of adhesives for envelopes, stamps, and paper products due to their strong adhesive properties.

			* '''Textiles''': In the textile industry, dextrins are used as sizing agents to improve the strength and stiffness of fabrics.

	==Health and Nutrition==		==Health and Nutrition==
	~~In the context of nutrition, dextrins~~ are considered ~~a source of~~ dietary fiber~~, particularly resistant dextrin, which is not digested~~ in ~~the small intestine but is fermented in the colon, promoting~~ gut health. However~~, the impact of dextrins on health can vary depending on the type and amount consumed. For instance~~, excessive ~~intake of certain dextrins~~ may lead to digestive discomfort in some individuals.		Dextrins are generally considered safe for consumption and are often used as dietary fiber supplements. They are partially digestible and can aid in digestion and improve gut health. However, excessive consumption may lead to digestive discomfort in some individuals.

	==~~Regulation and Safety~~==		==Images==
	~~The use of dextrins in food and pharmaceutical products is regulated by various health authorities worldwide, including the~~ [[~~Food and Drug Administration~~]] ~~(FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union~~. ~~These organizations assess the safety~~ of ~~dextrins and provide guidelines on their acceptable levels in different products.~~		[[File:Dextrin_structure.png\|thumb\|right\|Chemical structure of dextrin]]
			[[File:Starch_hydrolysis.png\|thumb\|left\|Hydrolysis of starch to form dextrin]]

	==~~Research and Development~~==		==Related pages==
	Ongoing research into dextrins focuses on expanding their applications and improving their functionality. This includes developing new methods of production, exploring their potential as prebiotics, and investigating their use in novel drug delivery systems.		* [[Starch]]
			* [[Carbohydrate]]
			* [[Maltodextrin]]
			* [[Glycogen]]

	[[Category:Carbohydrates]]		[[Category:Carbohydrates]]
	[[Category:Food additives]]		[[Category:Food additives]]
	[[Category:~~Pharmaceutical excipients~~]]		[[Category:Pharmaceuticals]]

	~~{{Chemistry-stub}}~~
	~~{{Nutrition-stub}}~~
	~~<gallery>~~
	~~File:Dextrin Poly-(1-4)-alpha-D-Glucose.svg\|Dextrin Poly-(1-4)-alpha-D-Glucose~~
	~~File:Dextrin_skeletal.svg\|Dextrin skeletal structure~~
	~~</gallery>~~

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2025-02-17T01:45:55Z

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← Older revision		Revision as of 01:45, 17 February 2025
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	{{Chemistry-stub}}		{{Chemistry-stub}}
	{{Nutrition-stub}}		{{Nutrition-stub}}
			<gallery>
			File:Dextrin Poly-(1-4)-alpha-D-Glucose.svg\|Dextrin Poly-(1-4)-alpha-D-Glucose
			File:Dextrin_skeletal.svg\|Dextrin skeletal structure
			</gallery>

Prab: CSV import

2024-03-22T14:05:30Z

CSV import

New page

'''Dextrin''' refers to a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. They are polymers of [[glucose]] and are intermediate products in the digestion of starch by enzymes such as [[amylase]] and [[glycoamylase]]. Dextrins are soluble in water, and their solubility and structure depend on the method of preparation. They are used in various industrial applications, including as adhesives, in the textile industry, as a crispness enhancer in food, and in the pharmaceutical industry as excipients in tablets.

==Production==
Dextrins are produced through the application of heat, acid, or enzymes on starch. The process, known as dextrinization, breaks down the starch into shorter chains of glucose molecules. The type of dextrin produced (e.g., white or yellow dextrin) depends on the conditions under which dextrinization occurs. For example, white dextrins are obtained by heating starch in the presence of acid, while yellow dextrins result from heating starch without acid.

==Types and Uses==
There are several types of dextrin, including maltodextrin, cyclodextrin, and pyrodextrin, each with specific properties and uses.

* '''Maltodextrin''' is a commonly used dextrin in the food industry, known for its ability to serve as a thickener, filler, or preservative in various food products.
* '''Cyclodextrin''' is notable for its ring-shaped structure, making it useful in pharmaceuticals for enhancing the solubility and stability of drugs.
* '''Pyrodextrin''' is used in adhesives and as a binder due to its ability to form a strong bond when mixed with other substances.

==Health and Nutrition==
In the context of nutrition, dextrins are considered a source of dietary fiber, particularly resistant dextrin, which is not digested in the small intestine but is fermented in the colon, promoting gut health. However, the impact of dextrins on health can vary depending on the type and amount consumed. For instance, excessive intake of certain dextrins may lead to digestive discomfort in some individuals.

==Regulation and Safety==
The use of dextrins in food and pharmaceutical products is regulated by various health authorities worldwide, including the [[Food and Drug Administration]] (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. These organizations assess the safety of dextrins and provide guidelines on their acceptable levels in different products.

==Research and Development==
Ongoing research into dextrins focuses on expanding their applications and improving their functionality. This includes developing new methods of production, exploring their potential as prebiotics, and investigating their use in novel drug delivery systems.

[[Category:Carbohydrates]]
[[Category:Food additives]]
[[Category:Pharmaceutical excipients]]

{{Chemistry-stub}}
{{Nutrition-stub}}