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.
Maltodextrin
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 (usually found in the stem of plains flowers). Maltodextrin is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrin is 9050-36-6.
