Dextrin

A group of low-molecular-weight carbohydrates produced by the hydrolysis of starch

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

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.

Applications

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.

• 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

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

Chemical structure of dextrin

Hydrolysis of starch to form dextrin

Related pages

• Starch
• Carbohydrate
• Maltodextrin
• Glycogen