Dextrin Guide

Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch [1]. Dextrins are mixtures of polymers of D-glucose units linked by α-(1,4) or α-(1,6) glycosidic bonds.

Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing[2], or by applying dry heat under acidic conditions (pyrolysis or roasting). The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavour, colour and crispness. Dextrins produced by heat are also known as pyrodextrins. During roasting under acid condition the starch hydrolyses and short chained starch parts partially rebranches with α-(1,6) bonds to the degraded starch molecule [3].

Dextrins are white, yellow or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).

White and yellow dextrins from starch roasted with little or no acid is called British gum....