Dextrine

Dextrins are a group of carbohydrate polymers derived from starch through partial hydrolysis. They consist of glucose units linked mainly by alpha-1,4 glycosidic bonds and range in size from small oligosaccharides to larger dextrin molecules. Dextrins are typically white or pale colored powders or syrups that are soluble in water and have varying degrees of sweetness and digestibility.

Production and classification: Dextrins are produced by controlled hydrolysis of starch using acid or enzymatic methods. Depending on the extent of hydrolysis, a range of products can be obtained, including white dextrin, yellow dextrin, and British dextrin. A related category, maltodextrin, is produced primarily by enzymatic hydrolysis and is characterized by its dextrose equivalent (DE) value, which reflects the degree of hydrolysis and correlates with sweetness and solubility.

Uses: In the food industry, dextrins act as thickeners, bulking agents, and binders, with maltodextrins widely used as fillers and texture modifiers in snacks, beverages, and sauces. Beyond food, dextrins are employed as binders and sizing agents in paper and textile production and as excipients in pharmaceutical formulations. They can also serve as binders in various coatings and adhesive applications.

Health and safety: Dextrins are digestible carbohydrates and contribute energy similarly to other carbohydrates. They are generally regarded as safe when used within regulatory limits. The exact nutritional and glycemic effects depend on the degree of hydrolysis and the specific dextrin type, with more highly hydrolyzed forms (like maltodextrins) typically exhibiting higher glycemic responses.