Dextrin

Dextrin - polysaccharide, the modified starch received by heat treatment of corn or potato starch. In an oral Желтый декстрин cavity of the person it is formed under the influence of alpha amylases at a food chewing. It is registered as E1400 nutritional supplement.

Depending on the catalyst the dextrin is subdivided on:

The acid dextrin received with use of acid as the catalyst;
The alkaline dextrin made using alkalis as the catalyst;
Salt dextrin - the substance received with participation of salts of strong acids and the weak bases;
Aluminous dextrin, differently the called salt dextrin which receiving happens to use of potassium aluminum alum.

Depending on color distinguish:

The white dextrins representing the white powder produced by splitting of wet starch;
The yellow dextrins differently called by "burnt" represent the powder of a yellowy-brown shade received by heating of dry starch.

Production of a dextrin

Production of E1400 nutritional supplement is carried out in two ways:

By means of partial splitting of wet starch (with addition of acids and without);
In the way impact on dry starch of temperature of 200 degrees (with possible addition of acids).

Production of a dextrin in the second case happens so: powdery starch mixes up with a small amount of the smoking (concentrated) acid for moistening, is maintained till 6 o'clock in a plastic bag, and then is dried and heats up in the wind furnace at a temperature of 150-200 degrees Celsius within 2-5 hours.

Degree of solubility of substance in water depends on color of a product: we will dissolve hardly yellow dextrin for 87%, and almost completely soluble (for 95%) has a bright yellowy-brown shade.

Use of a dextrin

The dextrin Белый декстрин in the food industry is applied as a thickener, the stabilizer, binding component, and good solubility of substance allows to use it as the carrier of active components of dyes and food powders. It is used as a part of confectionery (caramel, an iris, baby food, chewing gums), ice cream, fruit jelly.

The corn dextrin can be used as sweetener in conservation, preparation of a domestic wine, pastries. Thanks to the viscous consistence and availability of the substances promoting fermentation the dextrin can be used in production of beer.

The dextrin is also used in the textile, shoe, printing, match industry for preparation of the gluing means and solutions (a sticker of labels, pasting of packages, production of the gluing tape, as glue for envelopes and brands, at production of a container for foodstuff).

Use of a dextrin is reasonable in foundry production, for production of glass fibers, in light industry (for the purpose of increase in density of paints, in production of the ceramics steady against water), etc.

Dextrin period of storage no more than one year from the date of production. An optimal condition at which substance keeps the characteristics is the aired, dry room with humidity it is not higher than 75%.

Influence of a dextrin on health

Being a starch processing product, the potato or corn dextrin is acquired by an organism better, than usual starch, and is the nutrient used by a human body for obtaining energy.

Indicators of safety of E1400 additive meet standards the SanPiN 2.3.2.1078-01 "Hygienic requirements of safety and nutrition value of foodstuff".

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