White Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch[1] or glycogen. ... Dextrins can be produced from starch by applying dry heat under acidic conditions (pyrolysis or roasting). Dextrins produced by heat are also known as pyrodextrins.
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α- or α- glycosidic bonds.
Maltodextrin is a short-chain starch sugar used as a food additive. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-white hygroscopic spray-dried powder.
Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing,[3] or by applying dry heat under acidic conditions (pyrolysis or roasting).
