Dextrins maturation

Maturation is the next stage in the preparation of dextrins. It is necessary to allow the catalyst to penetrate into the starch granule, in order to correct imprecise distribution of acid, should this have happened in the first stage. The matured source is then subjected to drying, to avoid hydrolytic scission of the starch in the first period of roasting (as well as gelatinization, or... 

The viscosity of dextrin-based adhesives can be reduced by vigorous stirring. However, the viscosity of dextrin-based adhesives generally undergoes a marked increase after production, so that they have to be left to mature. In most cases, dextrin-based adhesives are marketed only after the maturing process is complete. 

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