Dextriinien

Dextriinien are a group of carbohydrates produced by the hydrolysis of starch. They are a mixture of oligosaccharides and polysaccharides, meaning they are composed of varying numbers of sugar units. Dextriinien are formed when the long chains of glucose molecules that make up starch are broken down. This process can occur naturally, for example, through enzymatic action in the digestive system, or it can be induced industrially using acids or enzymes.

In appearance, dextriinien are typically white or yellowish powders. They are soluble in water and have a mildly sweet taste, though their sweetness can vary depending on their chain length. Shorter dextriinien are sweeter than longer ones. Their properties make them useful in a variety of applications.

Industrially, dextriinien are used as food additives, particularly as thickeners, stabilizers, and emulsifiers. They can improve the texture and mouthfeel of processed foods. They are also found in pharmaceuticals, where they can serve as binders in tablets or as excipients. In other industries, dextriinien find use in adhesives and paper manufacturing. Their production is a common process in the food and chemical industries, converting readily available starch into more versatile compounds.