STADEX Dextrins

The STADEX Dextrins are a group of starch-based products which are used in a large number of industrial applications, and, to a more limited extent, in foods. They are versatile, economical, and can readily be enhanced or complimented with other ingredients or materials. [Pg.568]

The most important properties of dextrins as compared to starch are [Pg.568]

STADEX Dextrins are partially hydrolyzed starches that are prepared by heating or dry roasting starch in the presence of an acid catalyst. The conversion process - the change from starch to dextrin - changes the properties of the parent starch in several ways. Notably, the dextrin exhibits a thinner cooked-paste viscosity, an increased cold water solubility, and a color change from white to off-white or yellow. [Pg.568]

Dextrins are basically similar in structure to the parent starches from which they are derived. [Pg.568]

The structural changes that take place in the starch molecule during dextrinization are not well established. The hydrolysis of the long starch molecules into shorter chain lengths is understood however, and this change becomes evident when the dextrin is cooked in water. The viscosity of the dextrin paste will be thinner than that of the starch paste at the same solids level. [Pg.568]

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