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Dextrines are a group of low molecular weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrines are mixtures of polymers of D glucose units linked by (1->4) or (1->6) glycosidic bonds.
Dextrines can be produced from starch using enzymes like amylase's, as during digestion in the human body and during malting and mashing or by applying dry heat under acidic conditions (pyrolysis or roasting). The later process is used industrially and also occurs in the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrines produced by heat are also known as pyrodextrines. During roasting under acid condition the starch hydrolysis and short chained starch parts partially rebranche with (1,6) bonds to the degraded starch molecule.
Dextrines are white, yellow or brown powders that are partially or fully water soluble, yielding optically active solutions of low viscosity.
Yellow dextrines are used as water soluble glues in remoistable envelope adhesives and paper tubes, in the mining industry as additives froth flotation, in the foundry industry as green strength additives in sand casting, as printing thickener for batik resist dyeing and as binders in paint.
White Dextrines are used as:
A crispness enhancer for food processing, in food batters, coatings and glazes, (E number 1400)
A textile finishing ans coating agent to increase weight and stiffness of textile fabrics
A thickening and binding agent in pharmaceuticals and paper coatings
As pyrotechnic binder and fuel, they are added to fireworks and sparklers, allowing them to solidify as pellets or "stars". Due to the re-branching, dextrine's are less digestible dextrine is developed as soluble fiber supplements for food products.