IUPAC Name
(3R,4S,5S,6R)-2-[(2R,3S,4R,5R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Cas Number
9004-53-9
HS Code
3505.10.10
Formula
C18H32O16
Industry
Food Ingredients
Appearance
White to yellow-white powder
Common Names
Dextrin
Packaging
25 Kg Bag
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by glycosidic bonds. Dextrin is usually defined as a soluble gummy substance formed from starch by the treatment of heat, acid, or fermentation. Dextrin is used mainly as a thickening agent, as mucilage, and as a substitute for gum arabic and other natural substances due to its dextrorotatory properties.
Dextrin is produced from starch that has been broken into smaller segments. In water, dextrins form gluey, cloudy, and viscous masses. Dextrins are produced by hydrolysis on starches using enzymes like amylases, similar to digestion in humans and during malting and mashing or by applying dry heat under acidic conditions (pyrolysis or roasting). The latter process is used industrially and occurs on the bread's surface during the baking process, which contributes to its flavor, color, and crispness. Dextrin produced by heat is also known as pyrodextrin.
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by glycosidic bonds. Dextrin is usually defined as a soluble gummy substance formed from starch by the treatment of heat, acid, or fermentation. Dextrin is used mainly as a thickening agent, as mucilage, and as a substitute for gum arabic and other natural substances due to its dextrorotatory properties.
Dextrin is produced from starch that has been broken into smaller segments. In water, dextrins form gluey, cloudy, and viscous masses. Dextrins are produced by hydrolysis on starches using enzymes like amylases, similar to digestion in humans and during malting and mashing or by applying dry heat under acidic conditions (pyrolysis or roasting). The latter process is used industrially and occurs on the bread's surface during the baking process, which contributes to its flavor, color, and crispness. Dextrin produced by heat is also known as pyrodextrin.
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