Dextrins from Rice Starch

This results from the transformation of starch by means of heat or by the action of dilute acid or diastase. It is prepared principally from potato, wheat or maize starch and rarely from rice or other exotic starches. Many varieties of dextrin, made in diverse ways, are sold under different names. It occurs as a fine powder, either wliite, dirty white, yellowish or light brown as granules, similar in appearance to gum arabic and as a thick syrup, more or less highly coloured and opaque. In general dextrin has a special odour and taste, which are particularly marked in the pulverulent varieties. It is soluble in water, but insoluble in alcohol. Its solution is strongly dextro-rotatory the value of [a]D varies from 173° to 2250,but is mostly about 200°. With iodine different dextrins give bluish violet to brownish red colorations (the colour is observed by adding the iodine solution drop by drop if the mass is mixed after the first drops are added, the colour disappears). 

Starch is a natural product from renewable resources, produced during photosynthesis as food reserve for plants and vegetables. It is the second most abundant biomass material in nature. It is found in plant roots, stalks, and crop seeds. The most important industrial starch sources are crops such as corn, wheat, potato, tapioca and rice. By refining these crops several byproducts can be obtained such as oil, bran, gluten, dextrin, sugar (glucose, fructose, HFCS), ethanol (for beverages and bio-fuels) and starch. 

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