Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers. They have the same general formula as carbohydrates but are of shorter chain length. Industrial production is generally performed by acidic hydrolysis of potato starch. Dextrins are water soluble, white to slightly yellow solids which are optically active. Analytically, dextrins can be detected with iodine solution, giving a red coloration. Lactose is a disaccharide found in milk. ... Hydrolysis is a chemical reaction or process in which a chemical compound reacts with water. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... In mathematics and in the sciences, a formula (plural: formulae, formulæ or formulas) is a concise way of expressing information symbolically (as in a mathematical or chemical formula), or a general relationship between quantities. ... When polarized light is passed through a substance containing chiral molecules (or nonchiral molecules arranged asymmetrically), the direction of polarization can be changed. ... For the record label, see Iodine Recordings. ...

Dextrin

The cyclical dextrins are known as cyclodextrins. They are formed by enzymatic degradation of starch by certain bacteria, for example Bacillus macerans. Cyclodextrins have toroidal structures formed by 6-8 glucose residues. Image File history File links Dextrin. ... Image File history File links Dextrin. ... Chemical structure of the three main types of cyclodextrins. ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Diazotrophs are microorganisms that fix atmospheric nitrogen gas in to a more usable form such as ammonia. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ...

Dextrins find widespread use in industry, due to their non-toxicity and their low price. They are used as water soluble glues, as thickening agents in food processing, and as binding agent in pharmaceuticals. In pyrotechnics they are added to fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrins find additional use in analytical chemistry as a matrix for the separation of hydrophobic substances, and as excipients in pharmaceutical formulations. Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in fiber supplements. // Toxic and Intoxicated redirect here – toxic has other uses, which can be found at Toxicity (disambiguation); for the state of being intoxicated by alcohol see Drunkenness. ... Look up glue in Wiktionary, the free dictionary. ... Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. ... Pharmacology (in Greek: pharmacon is drug, and logos is science) is the study of how chemical substances interfere with living systems. ... Pyrotechnics is a field of study often thought synonymous with the manufacture of fireworks, but more accurately it has a wider scope that includes items for military and industrial uses. ... Chemical structure of the three main types of cyclodextrins. ... This article does not cite any references or sources. ... In chemistry, hydrophobic or lipophilic species, or hydrophobes, tend to be electrically neutral and nonpolar, and thus prefer other neutral and nonpolar solvents or molecular environments. ... An excipient is an inactive substance used as a vehicle for medication, or an active ingredient. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ...

For example, maltodextrin is a moderately sweet polysaccharide used as a food additive. It is produced from starch and is usually found as a creamy white hygroscopic powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrin is 9050-36-6. Look up Sweet in Wiktionary, the free dictionary. ... Polysaccharides (sometimes called glycans) are relatively complex carbohydrates. ... Food additives are substances added to food to preserve flavor or improve its taste and appearance. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... This article is about the color. ... A hygroscopic substance is a substance that absorbs water readily from its surroundings. ... Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. ... CAS registry numbers are unique numerical identifiers for chemical compounds, polymers, biological sequences, mixtures and alloys. ...

Maltodextrin can be derived from any starch. In the US this starch is usually corn or potato, elsewhere such as in Europe it is commonly wheat. This is important for coeliacs since the wheat-derived maltodextrin can contain traces of gluten. Coeliac disease or celiac disease is an autoimmune disorder of the small bowel that occurs in genetically predisposed individuals in all age groups after early infancy. ... Wheat - a prime source of gluten Gluten is an amorphous mixture of ergastic (i. ...

Foods containing maltodextrin may contain traces of amino acids, including glutamic acid as a manufacturing by-product. The amino acids traces would be too small to have any dietary significance. This article is about the class of chemicals. ... Glutamic acid (Glu, E), is the protonated form of glutamate (the anion). ...

See also

• Modified starch
• Starch gelatinization
• Dextran

Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded. ... Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and temperature and allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. ... Dextran is a complex branched polysaccharide made of many glucose molecules joined into chains of varying lengths. ...

External links

• EAFUS
• Maltodextrin entry on Grokfood.com