Dextriinit

Dextriinit are a group of short-chain carbohydrates produced by the enzymatic hydrolysis of starch. They are often referred to as dextrins or limit dextrins, and their production involves breaking down larger starch molecules into smaller fragments. This process can be achieved through various methods, including acid hydrolysis, enzymatic hydrolysis, or roasting. Dextriinit are commonly used as food additives, particularly in baked goods, sauces, and beverages. Their primary functions in food are as thickeners, stabilizers, and emulsifiers, contributing to improved texture and mouthfeel. They can also act as binding agents, helping to hold ingredients together.

In addition to their culinary applications, dextriinit find use in the pharmaceutical industry as binders and disintegrants in tablets. Their solubility and mildness make them suitable for drug formulations. In industrial settings, dextriinit can be employed in the production of adhesives, paper coatings, and textiles, where their ability to form films and act as binders is advantageous. The specific properties of a dextriinit, such as its molecular weight and degree of branching, depend on the starting starch source and the hydrolysis conditions used. This variability allows for tailored applications across different industries. Dextriinit are generally considered safe for consumption and are readily digestible.