Dextrin gelation

Manoj, P., Kasapis, S., Chronakis, I.S. (1996). Gelation and phase separation in malto-dextrin-caseinate systems. Food Hydrocolloids, 10, 407 120. 

In the cosmetic industry, dextrin is applied as the moisture-maintaining component of powders for the skin. Makeups, and gelating agents for lipsticks and other cosmetics and ointments, involve esters of dextrin with higher fatty acids for instance, dextrin hexadecanoate. ... 

In the case of the White dextrins, pyrolysis induces an apparent hydrolytic reaction, because, with time, there is a steady increase in reducing power and cold-water solubility and a steady decrease in viscosity. These characteristic changes are shown in Fig. 1. Pastes made from such dextrins show gelation, or set-back, properties comparable to those of the original starch. 

Although chitosan is the most important and well-studied natural cationic polymer, other natural cationic polymers have also been investigated for their applieations in gene and drug delivery. Different from ehitosan, these polymers are eationic modified natural polymers or cationic peptides, sueh as eationie eellulose, cationie dextrin or starch, cationic gelation, and others. 

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