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.

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.