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Dextrins Food & Industrial applications, Products & Markets
S. K. Patil and Associates, Dec 2009, Pages: 35
Dextrins belong to a class of low-molecular-weight carbohydrates degradation products made from starch manufactured by a process called pyrolysis. During pyrolysis, dry, powdered starch is treated with acid in a suitable reactor and heated while mixing. Depending on the type of starch used, the reaction conditions, and the point at which the reaction is stopped, a very large number of different products can be made for use in industrial and food applications. They find widespread use in industry, due to their non-toxicity. They are used as water-soluble glues, as thickening agents in food processing, and as a binding agent in pharmaceuticals.
Dextrinization can be accomplished using either a mineral acid or an organic acid as a catalyst. Hydrochloric acid is widely used in the manufacture of dextrins. A dextrin are characterized by its solubility in water, viscosity, color, pH, moisture, reducing sugar value, molecular weight distribution, and many other measurements. There are five classes of dextrin and the industry nomenclature base on color and final product characteristics; white, cream, canary, waxy based, British gums and more recently resistant dextrins (non or slow digestible in health and nutrition)
Dextrins are marketed to several food segments and offer marketing opportunities with their excellent properties of solubility, film forming, and adhesive/tack properties in many foods including the new growth areas such as snacks, whole grains among other. More recently the digestion resistant properties in health/nutrition segment that provide controlled glycemic response, low calorie, etc. Resistant dextrins or resistant maltodextrins are mixed and random glycosidic linkages -1-4 and 1-6 glucosidic bonds from starch and 1-2 and 1-3 bonds, from transglucosidation. Produced by pyrolysis of corn starch with HCl, further enzymatic hydrolyzed. These are partially digestible. Laxation and colonic fermentation, effects on lipid levels. Promoted in Nutritional beverages, functional foods, low viscosity fiber source. Applications have expanded into dairy, soy milk among many other products with fiber claims.
This report provides critical information on dextrin products, brief properties, industry volume, price estimates and the end user applications properties with key customers. Total market for pyrodextrins in the US for 2008 is estimated to be 128 million lbs. Equal volumes Majority of dextrins are consumed in the industrial segments as adhesives and binder for numerous products from bag adhesives, industrial, consumer tapes, wall papers, foundries, etc. Dextrins are marketed to several food segments and offer marketing opportunities with their excellent properties of solubility, film forming, and adhesive/tack properties in many foods including the new growth areas such as snacks, whole grains among other. More recently the digestion resistant properties in health/nutrition segment that provide controlled glycemic response, low calorie, etc.
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