Dextrin is an unfermentable carbohydrate chain that is not large enough to be considered starch because it does not turn iodine black in the iodine reaction. Dextrin occurs as an intermediate product of starch hydrolysis and is achieved by either enzymatic action or by cooking. The term dextrin describes a class of intermediate ingredients produced by treating starches with heat, acid, or enzymes. Synonyms for dextrins include starch gum, vegetable gum, and even tapioca.
Dextrin is used as a diluting agent for pills and capsules, as well as a thickener in creams and foam stabilizer in beer. It can also be found in baked goods, candy, gravies, pie fillings, poultry, puddings, and soups. FDA considers it Generally Recognized as Safe (GRAS) when used in amounts sufficient for its purpose.
Dextrins are a starch hydrolysis products obtained in a dry roasting process either using starch alone or with trace levels of acid catalyst. The process occurs in two stages: (1) hydrolysis followed by (2) molecular rearrangement and combination of fragments. The structural form of dextrin is extremely complex and largely unknown. The product is characterised by good solubility in water to give stable viscosities. Dextrins are increasingly finding application as "chlorine-free" alternatives to oxidised starch in the paper industry.
Dextrin, which is constructed by the sugar D-glucose, is a safe food material due to its long history of use as a food. In fact, it is categorized as a very safe food material that has no need for a maximum quantity of consumption per day to be set by FAO/WHO. Furthermore, it has been ascertained that indigestible dextrin does not prevent the absorption of minerals.
CAS Number: 9004-53-9
Molecular Formula: (C6H10O5)•nH20