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 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).
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.
