dextriine

Dextriine is not a standard term in mainstream chemistry or biochemistry. In many contexts it is used as an informal or variant spelling of dextrin, or as a fictional or marketing name, and it does not denote a single, universally defined substance. Because of this ambiguity, references to dextriine may refer to different materials depending on the source.

In a broader sense, dextriine can be treated as a class of carbohydrate derivatives related to dextrins. Dextrins are glucose polymers produced by partial hydrolysis of starch. They vary in chain length and branching, which affects properties such as solubility, viscosity, color, and sweetness. Dextriine-type materials are typically water-soluble and can range from powders to gels, with performance influenced by the distribution of polymer lengths.

Production methods for dextriine-like materials include acid hydrolysis of starch under controlled conditions or enzymatic hydrolysis using amylases and related enzymes, followed by purification and drying. The resulting products are often tailored for specific uses by adjusting the degree of hydrolysis, temperature, and processing history.

Common uses include serving as thickening or bulking agents in foods, carriers for flavors or nutrients, and excipients in pharmaceutical tablets. They are also employed in the paper, textile, and adhesive industries as sizing or tack agents. Safety profiles align with those of ordinary dextrins: generally regarded as safe when manufactured and labeled in accordance with applicable regulations, with consideration given to potential gluten concerns if derived from gluten-containing starch sources.