Dextrins
Dextrins are a group of low molecular weight carbohydrates produced by the hydrolysis of starch. They are widely used in industries due to their nontoxicity.
To become dextrin, the starch is subjected to a hydrolysis process that divides the long molecular chains of starch. The resulting material is dextrin, a simple carbohydrate with low molecular weight, which has different properties, depending on its chemical composition. Dextrins are usually dried for easy handling and transportation. Since they are soluble in water, it is very easy to transform it again into a liquid solution.
Depending on the reactions conditions - pH, humidity, temperature and time of treatment, dextrinization produces a wide range of products with varying viscosity, solubility in cold water, color, reduction content and stability, meeting various food applications.
For the categories of meats, confectionery, dairy products, specialty and pharmaceuticals, dextrins have their functionalities described below:
| Functionality |
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Has excellent adhesion and better coloring of battered and fried products, promoting uniformity and increasing crunchiness. |
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Act as thickening agents, are cold soluble and do not interfere in the taste of the final product. Some are especially indicated for use in the dredging process due to the ability to form film, helping protect against humidity. |
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Act as thickening agents and can be used to replace fat. Are cold soluble and do not interfere in the taste of the final product. |
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Specialty Have excellent film-forming capacity. |
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Pharmaceuticals Act as binding agent. |
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.