white granular Dextrin

Dextrin is a technical term used to measure the cooking process of raw materials. When starch is decomposed and hydrolyzed under the action of heat, acid or amylase, the large-molecule starch is first converted into a small-molecule intermediate substance. At this time, the intermediate small-molecule substance is called dextrin.

Basic introductionedit

Dextrin is usually divided into three categories: white dextrin, yellow dextrin and British gum or "British gum". The difference between them lies in the pretreatment methods and heat treatment conditions of starch.

Dextrin is widely used in adhesives for medicine, food, papermaking, casting, wallpaper, labels, stamps, adhesive tape, etc. When it is used as a tablet binder, it needs to be quickly dried, quickly dispersed, quickly bonded and re-wet soluble. You can choose white dextrin or low viscosity yellow dextrin products. When used as an adhesive for labels and postage stamps, high viscosity is required, and the formed film has strong toughness. It is suitable to use white dextrin or British glue. It can be used as printing paste in textile printing and dyeing.

Dry dextrin is a yellow-white powder. It is insoluble in alcohol, but easily soluble in water. It has a strong viscosity when dissolved in water. When cooking starch materials, starch molecules are decomposed by heat, and dextrin is produced first. . At this time, if a drop of iodine is added, the solution will be reddish purple instead of blue as starch meets iodine.

In production, the starchy raw material is usually cooked under high temperature and high pressure to decompose the starch molecule, and the process of changing the starch from a granular state to a liquid dextrin is called gelatinization of the raw material. The degree of gelatinization is expressed by the gelatinization rate.

Gelatinization rate = dextrin or soluble carbohydrate x100% / total sugar

1. Preparation method: starch pretreatment → drying → heat treatment → cooling → finished product (dextrin)

(1) The reaction temperature of white dextrin is low, PH value is low, and there are few colored products.

(2) Yellow dextrin is a highly converted product at low pH and high temperature.

Second, the nature

(1) White dextrin has a wide viscosity range, and the viscosity gradually decreases as the degree of conversion increases.

(2) When the solubility of yellow dextrin reaches 100% through transformation, the viscosity decreases, the speed slows down, and finally drops to a certain value.

Ingredient function edit

Maltodextrin (also known as metrin) is a starch derivative that is produced by low-level hydrolysis, purification, and spray drying of starch without free starch. The English abbreviation is MD. It has high viscosity, strong thickening, good solubility, good instant solubility, good carrier, small fermentation, low moisture absorption, no odor, low sweetness, easy for human body to digest and absorb, low heat, low fat It is one of the most ideal basic raw materials in the food industry, and is more and more widely used in the paper industry, daily chemical industry, fine chemical industry, and pharmaceutical industry.

Appearance: white or slightly yellowish amorphous powder with no visible impurities.

Odour: It has the special smell of maltodextrin, odorless and no peculiar smell.

Taste: Not sweet or slightly sweet.