Dextrin is a carbohydrate derived from starch, commonly used as a food additive to improve texture and flavor. It can also be used in pharmaceuticals and as a binder in paper products.
| IUPAC Name | (1→4)-α-D-glucan |
| Molecular Formula | (C6H10O5)n |
| CAS Number | 9004-53-9 |
| Synonyms | Dextrid, Dextrins, Fortodex, British gum, Corn dextrin, Dextrin maize, Dextrin potato |
| InChI | InChI=1S/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2-,3-,4+,5-,6?/m1/s1 |
Dextrin Molar Mass
Dextrin is a complex carbohydrate made up of chains of glucose molecules linked together through alpha-1,4 and alpha-1,6 glycosidic bonds. Its molar mass varies depending on the degree of polymerization and the type of dextrin, which can range from several hundred to several thousand Daltons. Commercial dextrins typically have a molar mass in the range of 500-5,000 Da.
Dextrin Boiling Point
Dextrin is not a well-defined compound with a specific boiling point. The boiling point of dextrin can vary depending on the degree of polymerization, the source of the starch, and the method of preparation. However, dextrins generally do not have a distinct boiling point since they are complex mixtures of carbohydrates that can degrade or undergo hydrolysis at high temperatures.
Dextrin Melting Point
Dextrin does not have a well-defined melting point since it is an amorphous and heterogeneous substance. Instead, dextrin undergoes a glass transition at a temperature that depends on its degree of polymerization, moisture content, and other factors. The glass transition temperature of dextrin can range from below room temperature to over 200 °C.
Dextrin Density g/ml
The density of dextrin varies depending on the degree of polymerization and the type of dextrin. Commercial dextrins typically have a density in the range of 1.3-1.6 g/mL. However, the density of dextrin can also vary depending on the moisture content, temperature, and other factors.
Dextrin Molecular Weight
Dextrin is a complex mixture of carbohydrates with varying molecular weights. The molecular weight of dextrin depends on its degree of polymerization, which can range from several hundred to several thousand Daltons. The average molecular weight of commercial dextrins is typically in the range of 500-5,000 Da.
Dextrin Structure
Dextrin has a branched and amorphous structure composed of chains of glucose molecules linked together through alpha-1,4 and alpha-1,6 glycosidic bonds. The branching points in dextrin are formed through alpha-1,6 glycosidic bonds, which create a highly branched and interconnected network of glucose chains. The degree of branching and polymerization in dextrin can vary depending on the source of the starch and the method of preparation.
Dextrin Formula
The chemical formula of dextrin is C6H10O5, which represents the repeating unit of glucose in the dextrin molecule. However, dextrin is not a well-defined compound with a specific formula since it is a mixture of carbohydrates with varying degrees of polymerization and branching. The molecular formula of dextrin is typically represented as (C6H10O5)n, where n represents the degree of polymerization.
| Appearance | White to yellow |
| Specific gravity | 1.56 g/cm³ |
| Color | White to yellowish |
| Odor | Odorless |
| Molar mass | 162.14 g/mol |
| Density | 1.5 g/cm³ |
| Melting point | 240-290 °C |
| Boiling point | Decomposes at high temperatures |
| Flash point | N/A |
| Water solubility | Soluble |
| Solubility | Soluble in water, ethanol, and glycerol |
| Vapour pressure | N/A |
| Vapour density | N/A |
| pKa | N/A |
| pH | 5.0 – 7.0 (1% solution) |
Dextrin Safety and Hazards
Dextrid is generally considered safe for consumption and is widely used as a food additive. However, exposure to high concentrations of dextrid dust can cause respiratory irritation and lung damage. As with any food additive, ingestion of large quantities of dextrid may cause gastrointestinal discomfort. In addition, dextrid may contain residual levels of chemicals used in its production, such as sulfuric acid or sodium hydroxide, which could pose a hazard if not properly removed. When handling dextrid, it is important to wear appropriate protective equipment, such as gloves and a respirator, to avoid inhalation or skin contact.
| Hazard Symbols | Not applicable |
| Safety Description | dextrid is generally considered safe for consumption. Exposure to high concentrations of dextrid dust may cause respiratory irritation and lung damage. Ingestion of large quantities may cause gastrointestinal discomfort. |
| UN ID | Not applicable |
| HS Code | 1702.9 |
| Hazard Class | Not regulated |
| Packing Group | Not applicable |
| Toxicity | dextrid is not considered to be toxic. However, it may contain residual levels of chemicals used in its production, which could pose a hazard if not properly removed. |
Dextrin Synthesis Methods
Dextrin is a carbohydrate that can be synthesized from various sources of starch, such as corn, potato, or tapioca. The synthesis of dextrid typically involves the partial hydrolysis of starch using heat and/or acid, followed by drying and milling.
One common method of dextrid synthesis involves heating starch in the presence of an acid, such as hydrochloric acid, sulfuric acid, or phosphoric acid. The acid breaks down the starch molecules into smaller fragments, which then recombine to form dextrid. The degree of hydrolysis and resulting properties of the dextrid can be controlled by adjusting the temperature, time, and acid concentration.
Another method of dextrid synthesis involves enzymatic hydrolysis, in which starch is treated with enzymes such as amylase or glucoamylase. Enzymatic hydrolysis can produce dextrins with specific properties, such as low viscosity or high solubility, depending on the enzyme used and the processing conditions.
A third method of dextrid synthesis involves roasting or baking starch at high temperatures, which causes the starch molecules to undergo a Maillard reaction and form dextrid. This method can produce dextrins with unique flavor and color properties, but the resulting products may also contain undesirable byproducts such as acrylamide.
Dextrin Uses
- Industries use dextrid as a versatile carbohydrate for multiple applications. Food industry uses dextrid as a food additive to enhance texture, mouthfeel, and stability. Dextrid acts as a thickener, binder, and a substitute for fat or sugar in food products.
- Pharmaceutical industry uses dextrid as a binder and disintegrant in tablet formulations. Dextrid’s moisture-absorbing ability makes it suitable for the production of dry powder inhalers and nasal sprays.
- Dextrid finds use in the paper and textile industries as a sizing agent, which improves paper and fabric’s strength and water resistance. Dextrid can also serve as an adhesive in the production of labels, tapes, and stamps.
- Other industrial applications of dextrid include its use as a drilling fluid additive in the oil and gas industry, as a binder in the production of ceramic and foundry molds, and as a water-soluble resin in the coatings and adhesives industries.
Overall, the unique properties of dextrid make it a valuable and versatile ingredient in a variety of applications, from food and pharmaceuticals to paper and textiles, and beyond.
Questions:
What is dextrin?
Dextrin is a carbohydrate that is derived from various sources of starch, such as corn, potato, or tapioca. It is a water-soluble powder that can be white, yellow, or brown in color, depending on the degree of hydrolysis and other processing factors. Dextrin has a range of physical and chemical properties that make it useful in a wide range of industrial and food applications.
Is dextrin safe?
Dextrid is generally considered safe for consumption as a food additive. It has been approved by regulatory agencies such as the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) for use in food products. However, exposure to high concentrations of dextrid dust can cause respiratory irritation and lung damage. In addition, ingestion of large quantities of dextrid may cause gastrointestinal discomfort. It is important to follow proper handling and safety guidelines when working with dextrid, such as wearing appropriate protective equipment and ensuring that the dextrid is properly purified and free of any residual chemicals used in its production.
Is dextrin bad for you?
Consuming moderate amounts of dextrid as a food additive is not considered harmful for most people. However, like any food additive, consuming excessive amounts of dextrid may cause gastrointestinal discomfort. Some people may also be allergic to dextrid or other ingredients in foods that contain dextrid, which could cause adverse reactions. It is always important to read food labels carefully and consult with a healthcare professional if you have any concerns about consuming dextrid or other food additives.
What is dextrin made from?
Dextrid is typically made from various sources of starch, such as corn, potato, or tapioca. The synthesis of dextrid usually involves the partial hydrolysis of starch using heat and/or acid, followed by drying and milling. The degree of hydrolysis and resulting properties of the dextrid can be controlled by adjusting the processing conditions. Other methods of dextrid synthesis include enzymatic hydrolysis and roasting or baking starch at high temperatures.