Dextrin CAS 9004-53-9

When starch is decomposed and hydrolyzed under the action of heating, acid or amylase, the macromolecular starch is first converted into a small molecular intermediate substance. At this time, the intermediate small molecular substance is called dextrin.

Dry dextrin is a yellow-white powder. It is insoluble in alcohol, but easily soluble in water. It has strong viscosity when dissolved in water. When starchy raw materials are cooked, the starch molecules are decomposed by heat, and dextrin is first formed. . If a drop of iodine is added at this time, the solution will be reddish-purple instead of blue like starch with iodine.

Dextrin, white dextrin and yellow dextrin seem to be the same substance, but a careful analysis is not the case. In a literal sense, they have differences in color, so we need to go into detail analyze.

Dextrin mainly refers to the product of starch degraded by different methods. It mainly includes maltodextrin, pyrodextrin and cyclodextrin. The main difference between the structure and starch is that the molecular weight is lower, and the general DE value is less than 20%.

The product obtained by degrading starch by dry heat method is called pyrolytic dextrin, and pyrolytic dextrin mainly includes yellow dextrin, white dextrin, and British gum. White dextrin and yellow dextrin are obtained by adding acid to starch and heating, the low temperature is called white dextrin, and the high yellow dextrin.