GENERAL DESCRIPTION
Dextrin is a polymeric carbohydrate which are formed during the hydrolysis of starch to sugars by heat, by acids, and by enzymes. (Maltose, sucrose and lactose are disaccharides of same empirical formula (C12H22O11) but are isomers differ from in structure). Dextrin and starch have the general formula, -[Cx(H2O)y)]n- (y = x – 1), in which glucose units are joined to one another usually head-to-tail, but dextrin has a smaller and less complex molecule than starch. Dextrin is soluble in water but is precipitated by alcohol. It’s chemical properties rely on the extent of the starch from which they are derived.
Application
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. 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.
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.
