dextrins

Dextrins are a family of carbohydrate products derived from starch by partial hydrolysis. They consist of short chains of glucose units and occur as a spectrum of molecules with varying lengths and reducing-sugar contents. The term dextrin encompasses a range from very short oligosaccharides to longer glucose polymers, and is often described in relation to the degree of hydrolysis of the starting starch.

Production and classification of dextrins result from different processing methods. They can be formed by heating starch with acids (a process known as dextrinization) or by enzymatic hydrolysis using amylases. Common categories include British dextrin, produced by heat treatment of starch, and maltodextrins, which arise from controlled enzymatic hydrolysis. The products differ in sweetness, solubility, and viscosity, with more extensively hydrolyzed starch yielding shorter chains.

Key properties of dextrins include their water solubility, low to moderate sweetness, and their ability to modify texture. Dextrins can increase viscosity, act as thickeners or bulking agents, and influence browning and crystallization in food systems. They are generally less sweet than glucose and can improve stability and mouthfeel in a variety of formulations. Their rheological behavior makes them useful as binders and fillers in processed foods and as carriers for flavors, colors, and nutrients.

Applications span several industries. In food, dextrins are used as thickeners, texturizers, bulking agents, stabilizers, and carriers. In pharmaceuticals, they serve as binders and disintegrants in tablets and as excipients in suspensions. They also find use in paper, textiles, and adhesive formulations. Nutritionally, dextrins are digestible carbohydrates that contribute caloric energy and are regulated as conventional food ingredients in many regions.