Product name:Dextrin
CAS:9004-53-9
Molecular Formula:(C6H10O5)n
Specification:500g
Description:
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch . Dextrins are mixtures of polymers of D-glucose units linked by α-(1,4) or α-(1,6) glycosidic bonds.
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.
Dextrin is white, yellow, or brown fluidity powder. Relatively small molecular weight dextrin completely dissolved in water, the formation of viscous paste; Dextrin with larger relative molecular weight is not completely soluble in water.
Dextrin is a good adhesive, such as paper adhesive, textile sizing, ink preparation, etc.
Dextrin is made by partially hydrolyzing natural starches (corn, sorghum, potato, potato, potato, wheat, rice, cassava, sago, etc.) from cereals or rhizome plants by heating or in the presence of a suitable food grade acid and buffer. Dry treatment with hydrochloric acid (≤0.15%) or phosphoric acid (≤0.17%).