Dextrins are starch converted products which are partially hydrolyzed starches that are prepared by heating or dry roasting in the presence of a catalyst. This dextrinization reduces the larger starch molecules into smaller dextrin components. The dextrinization process is controlled to result in several different grades of white, yellow and brown dextrins. Common to all these grades of Dextrins, however is their ready solubility in water, almost wholly or partially. The controlled processing of Dextrins gives them varying physical properties such as decreased tendency of aqueous suspension to form gel and low viscosity of solutions which can form a continuous and uniformly thin film on drying. Dextrin films have greater elasticity and strength than mere starch.
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