Dextrin - Revision history

Fire at 00:32, 23 November 2023

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← Older revision		Revision as of 09:32, 23 November 2023
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	[[Category:Pyrotechnic chemicals]]		[[Category:Pyrotechnic chemicals]]
	[[Category:Starch]]		[[Category:Starch]]
			[[Category:Dietary fiber]]
	</translate>		</translate>

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Marked this version for translation

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	<languages />		<languages />
	<translate>		<translate>
			<!--T:1-->
	{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}		{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}
	{{横線}}		{{横線}}
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	'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]] and [[glycogen]]. Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].		'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]] and [[glycogen]]. Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].

			<!--T:2-->
	Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting\|malting]] and [[mashing]] in beer brewing or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]]. The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as '''pyrodextrins'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also [[Maillard reaction]].		Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting\|malting]] and [[mashing]] in beer brewing or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]]. The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as '''pyrodextrins'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also [[Maillard reaction]].

			<!--T:3-->
	Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation\|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test\|iodine solution]], giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).		Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation\|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test\|iodine solution]], giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).

			<!--T:4-->
	White and yellow dextrins from starch roasted with little or no acid are called '''British gum'''.		White and yellow dextrins from starch roasted with little or no acid are called '''British gum'''.

			<!--T:5-->
	[[File:Dextrin skeletal.svg\|thumb\|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]		[[File:Dextrin skeletal.svg\|thumb\|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]

	==Uses==		==Uses== <!--T:6-->
	Yellow dextrins are used as water-soluble [[glue]]s in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing\|printing thickener]] for [[batik]] [[resist dyeing]], and as binders in [[gouache]] paint and also in the leather industry.		Yellow dextrins are used as water-soluble [[glue]]s in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing\|printing thickener]] for [[batik]] [[resist dyeing]], and as binders in [[gouache]] paint and also in the leather industry.

			<!--T:7-->
	White dextrins are used as:		White dextrins are used as:
	* a crispness enhancer for [[food processing]], in food batters, coatings, and [[glaze (cooking technique)\|glazes]], ([[International Numbering System for Food Additives\|INS number]] 1400)		* a crispness enhancer for [[food processing]], in food batters, coatings, and [[glaze (cooking technique)\|glazes]], ([[International Numbering System for Food Additives\|INS number]] 1400)
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	* a stabilizing agent for certain explosive metal [[Azide \| azides]], particularly [[Lead(II) azide]]		* a stabilizing agent for certain explosive metal [[Azide \| azides]], particularly [[Lead(II) azide]]

			<!--T:8-->
	Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.		Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.

	== Other types==		== Other types== <!--T:9-->
	* Maltodextrin		* Maltodextrin
	{{Main\|Maltodextrin}}		{{Main\|Maltodextrin}}
	Maltodextrin is a short-chain [[starch]] sugar used as a [[food additive]]. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-[[white]] [[hygroscopic]] spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as [[glucose]], and might either be moderately [[sweet]] or have hardly any flavor at all.		Maltodextrin is a short-chain [[starch]] sugar used as a [[food additive]]. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-[[white]] [[hygroscopic]] spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as [[glucose]], and might either be moderately [[sweet]] or have hardly any flavor at all.

			<!--T:10-->
	* Cyclodextrin		* Cyclodextrin
	{{Main\|Cyclodextrin}}		{{Main\|Cyclodextrin}}
	The cyclical dextrins are known as cyclodextrins. They are formed by [[enzymatic]] degradation of starch by certain [[bacteria]], for example, ''[[Paenibacillus macerans]]'' (''Bacillus macerans''). Cyclodextrins have toroidal structures formed by 6-8 [[glucose]] residues.		The cyclical dextrins are known as cyclodextrins. They are formed by [[enzymatic]] degradation of starch by certain [[bacteria]], for example, ''[[Paenibacillus macerans]]'' (''Bacillus macerans''). Cyclodextrins have toroidal structures formed by 6-8 [[glucose]] residues.

			<!--T:11-->
	* Amylodextrin is a linear dextrin or short chained [[amylose]] ([[degree of polymerization\|DP]] 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. Amylodextrin colors blue with iodine.		* Amylodextrin is a linear dextrin or short chained [[amylose]] ([[degree of polymerization\|DP]] 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. Amylodextrin colors blue with iodine.
	*(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of [[amylopectin]] with beta [[amylase]], which cannot hydrolyse the alpha-1,6 bonds at branch points.		*(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of [[amylopectin]] with beta [[amylase]], which cannot hydrolyse the alpha-1,6 bonds at branch points.
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	* Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.		* Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.

	== See also ==		== See also == <!--T:12-->
	* {{annotated link\|Brewing}}		* {{annotated link\|Brewing}}
	* {{annotated link\|Cellodextrin}}		* {{annotated link\|Cellodextrin}}
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	* {{annotated link\|Starch gelatinization}}		* {{annotated link\|Starch gelatinization}}

	==External links==		==External links== <!--T:13-->
	{{wiktionary}}		{{wiktionary}}
	* {{cite EB9 \|wstitle= Dextrin \|volume= VII \|page=146 \|short=1}}		* {{cite EB9 \|wstitle= Dextrin \|volume= VII \|page=146 \|short=1}}
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	*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]		*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]

			<!--T:14-->
	{{Carbohydrates}}		{{Carbohydrates}}

			<!--T:15-->
	{{Authority control}}		{{Authority control}}

			<!--T:16-->
	{{二次利用}}		{{二次利用}}
	[[Category:Edible thickening agents]]		[[Category:Edible thickening agents]]

Fire at 11:51, 16 November 2023

2023-11-16T11:51:22Z

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	{{サプリメント}}		{{サプリメント}}

			<languages />
			<translate>
	{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}		{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}
	{{横線}}		{{横線}}
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	[[Category:Pyrotechnic chemicals]]		[[Category:Pyrotechnic chemicals]]
	[[Category:Starch]]		[[Category:Starch]]
			</translate>

Fire at 06:47, 14 November 2023

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			{{サプリメント}}

	{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}		{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}
	{{横線}}		{{横線}}

Fire at 06:31, 14 November 2023

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			{{Pathnav\|Dietary supplement\|Dietary fiber\|frame=1}}
			{{横線}}
	{{distinguish\|Dextran}}		{{distinguish\|Dextran}}
	{{Chembox		{{Chembox

Fire at 06:27, 14 November 2023

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	\| AutoignitionPt = }}		\| AutoignitionPt = }}
	}}		}}
	'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]]~~<ref>An Introduction to the chemistry of plants - Vol II: Metabolic processes, P. Haas and T. G. Hill, London (Longmans, Green & Co.), 1913; pages 123-127</ref>~~ and [[glycogen]].~~<ref>Salway, JG. Medical Biochemistry at a Glance. Second Edition. Malden, MA (Blackwell Publishing), 2006; page 66</ref>~~ Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].		'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]] and [[glycogen]]. Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].

	Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting\|malting]] and [[mashing]] in beer brewing~~<ref>Michael Lewis, Tom W. Young (2002), "Brewing", Kluwer Academic, {{ISBN\|0-306-47274-0}}.</ref>~~ or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]].<ref>[https://www.researchgate.net/publication/255731408_Edme-Jean-Baptiste_Bouillon-Lagrange Edme-Jean-Baptiste Bouillon-Lagrange, Revista CENIC Ciencias Biológicas, Vol. 44, No. 1, mayo-agosto, 2013]</ref> The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as '''pyrodextrins'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule.<ref>Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams (2006), "Food polysaccharides and their applications 2nd edition", p 92-99, CRC Press, Taylor & Francis Group, {{ISBN\|0-8247-5922-2}}</ref> See also [[Maillard reaction]].		Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting\|malting]] and [[mashing]] in beer brewing or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]]. The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as '''pyrodextrins'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also [[Maillard reaction]].

	Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation\|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test\|iodine solution]], giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).		Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation\|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test\|iodine solution]], giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).
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	==Uses==		==Uses==
	Yellow dextrins are used as water-soluble [[glue]]s~~<ref>Jack Augustus Radley (1976). "Industrial uses of starch and its derivatives", Applied Science Publishers Ltd, {{ISBN\|0-85334-691-7}}.</ref>~~ in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing\|printing thickener]] for [[batik]] [[resist dyeing]], and as binders in [[gouache]] paint and also in the leather industry.		Yellow dextrins are used as water-soluble [[glue]]s in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing\|printing thickener]] for [[batik]] [[resist dyeing]], and as binders in [[gouache]] paint and also in the leather industry.

	White dextrins are used as:		White dextrins are used as:
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	* a stabilizing agent for certain explosive metal [[Azide \| azides]], particularly [[Lead(II) azide]]		* a stabilizing agent for certain explosive metal [[Azide \| azides]], particularly [[Lead(II) azide]]

	Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.~~<ref>{{cite web\|url=http://www.webmd.com/diet/fiber-health-benefits-11/compare-dietary-fibers\|title=Types of Fiber and Their Health Benefits (on WebMD)}}</ref>~~		Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.

	== Other types==		== Other types==
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	*(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of [[amylopectin]] with beta [[amylase]], which cannot hydrolyse the alpha-1,6 bonds at branch points.		*(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of [[amylopectin]] with beta [[amylase]], which cannot hydrolyse the alpha-1,6 bonds at branch points.
	*(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.		*(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.
	* Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.<ref>T. Hiroki, K. Iwao, T. Noboru, S. Yuji, Y. Mikio, Journal: Seibutsu Kogakkaishi, Vol:84; No:2; Page: 61-66 (2006), Industrial Production of Branching Enzyme and Its Application to Production of Highly Branched Cyclic Dextrin (Cluster Dextrin)[http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php] {{Webarchive\|url=https://web.archive.org/web/20120229033437/http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php\|date=2012-02-29}}</ref>		* Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.

	== See also ==		== See also ==
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	* {{annotated link\|Modified starch}}		* {{annotated link\|Modified starch}}
	* {{annotated link\|Starch gelatinization}}		* {{annotated link\|Starch gelatinization}}

	~~==References==~~
	~~{{reflist \| 30em}}~~

	==External links==		==External links==

Fire at 07:22, 12 November 2023

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	~~{{Short description\|group of low-molecular-weight carbohydrates (glucans) produced by the hydrolysis of starch or glycogen}}~~
	{{distinguish\|Dextran}}		{{distinguish\|Dextran}}
	{{Chembox		{{Chembox

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			{{Short description\|group of low-molecular-weight carbohydrates (glucans) produced by the hydrolysis of starch or glycogen}}
	{{distinguish\|Dextran}}		{{distinguish\|Dextran}}
	{{Chembox		{{Chembox

Fire: Created page with "{{distinguish|Dextran}} {{Chembox | Verifiedfields = changed | verifiedrevid = 477166401 | ImageFile = Poly-(1-4)-alpha-D-Glucose.svg | ImageSize = | IUPACName = | OtherNames = |Section1={{Chembox Identifiers | CASNo_Ref = {{cascite|correct|CAS}} | CASNo = 9004-53-9 | PubChem = 62698 | KEGG_Ref = {{keggcite|correct|kegg}} | KEGG = C00721 | UNII_Ref = {{fdacite|correct|FDA}} | UNII = 2NX48Z0A9G | SMILES = | ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} | C..."

2023-11-12T06:54:58Z

Created page with "{{distinguish|Dextran}} {{Chembox | Verifiedfields = changed | verifiedrevid = 477166401 | ImageFile = Poly-(1-4)-alpha-D-Glucose.svg | ImageSize = | IUPACName = | OtherNames = |Section1={{Chembox Identifiers | CASNo_Ref = {{cascite|correct|CAS}} | CASNo = 9004-53-9 | PubChem = 62698 | KEGG_Ref = {{keggcite|correct|kegg}} | KEGG = C00721 | UNII_Ref = {{fdacite|correct|FDA}} | UNII = 2NX48Z0A9G | SMILES = | ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} | C..."

New page

{{distinguish|Dextran}}
{{Chembox
| Verifiedfields = changed
| verifiedrevid = 477166401
| ImageFile = Poly-(1-4)-alpha-D-Glucose.svg
| ImageSize =
| IUPACName =
| OtherNames =
|Section1={{Chembox Identifiers
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 9004-53-9
| PubChem = 62698
| KEGG_Ref = {{keggcite|correct|kegg}}
| KEGG = C00721
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 2NX48Z0A9G
| SMILES =
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
| ChemSpiderID = none}}
|Section2={{Chembox Properties
| Formula = (C6H10O5)''n''
| MolarMass = variable
| Appearance = white or yellow powder
| Density =
| MeltingPt =
| BoilingPt =
| Solubility = }}
|Section3={{Chembox Hazards
| MainHazards =
| FlashPt =
| AutoignitionPt = }}
}}
'''Dextrins''' are a group of low-molecular-weight [[carbohydrate]]s produced by the [[hydrolysis]] of [[starch]]<ref>An Introduction to the chemistry of plants - Vol II: Metabolic processes, P. Haas and T. G. Hill, London (Longmans, Green & Co.), 1913; pages 123-127</ref> and [[glycogen]].<ref>Salway, JG. Medical Biochemistry at a Glance. Second Edition. Malden, MA (Blackwell Publishing), 2006; page 66</ref> Dextrins are mixtures of [[polymer]]s of D-[[glucose]] units linked by α-(1→4) or α-(1→6) [[glycosidic bonds]].

Dextrins can be produced from starch using [[enzyme]]s like [[amylase]]s, as during digestion in the human body and during [[Malt#Malting|malting]] and [[mashing]] in beer brewing<ref>Michael Lewis, Tom W. Young (2002), "Brewing", Kluwer Academic, {{ISBN|0-306-47274-0}}.</ref> or by applying dry heat under acidic conditions ([[pyrolysis]] or [[roasting]]). This procedure was first discovered in 1811 by [[Edme-Jean Baptiste Bouillon-Lagrange]].<ref>[https://www.researchgate.net/publication/255731408_Edme-Jean-Baptiste_Bouillon-Lagrange Edme-Jean-Baptiste Bouillon-Lagrange, Revista CENIC Ciencias Biológicas, Vol. 44, No. 1, mayo-agosto, 2013]</ref> The latter process is used industrially, and also occurs on the surface of [[bread]] during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as '''pyrodextrins'''. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule.<ref>Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams (2006), "Food polysaccharides and their applications 2nd edition", p 92-99, CRC Press, Taylor & Francis Group, {{ISBN|0-8247-5922-2}}</ref> See also [[Maillard reaction]].

Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding [[Optical rotation|optically active]] solutions of low [[viscosity]]. Most of them can be detected with [[iodine test|iodine solution]], giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).

White and yellow dextrins from starch roasted with little or no acid are called '''British gum'''.

[[File:Dextrin skeletal.svg|thumb|A dextrin with α-(1→4) and α-(1→6) [[glycosidic bond]]s]]

==Uses==
Yellow dextrins are used as water-soluble [[glue]]s<ref>Jack Augustus Radley (1976). "Industrial uses of starch and its derivatives", Applied Science Publishers Ltd, {{ISBN|0-85334-691-7}}.</ref> in remoistenable envelope adhesives and paper tubes, in the mining industry as additives in [[froth flotation]], in the [[foundry]] industry as [[green strength]] additives in [[sand casting]], as [[textile printing|printing thickener]] for [[batik]] [[resist dyeing]], and as binders in [[gouache]] paint and also in the leather industry.

White dextrins are used as:
* a crispness enhancer for [[food processing]], in food batters, coatings, and [[glaze (cooking technique)|glazes]], ([[International Numbering System for Food Additives|INS number]] 1400)
* a [[textile finishing]] and coating agent to increase weight and stiffness of textile fabrics
* a thickening and binding agent in [[pharmaceutical]]s and [[coated paper|paper coatings]]
* a [[pyrotechnic composition|pyrotechnic binder and fuel]]; this is added to [[fireworks]] and [[sparkler]]s, allowing them to solidify as pellets or "stars"
* a stabilizing agent for certain explosive metal [[Azide | azides]], particularly [[Lead(II) azide]]

Owing to their rebranching, dextrins are less digestible. Indigestible dextrins have been developed as soluble stand-alone [[fiber supplement]]s and for adding to processed food products.<ref>{{cite web|url=http://www.webmd.com/diet/fiber-health-benefits-11/compare-dietary-fibers|title=Types of Fiber and Their Health Benefits (on WebMD)}}</ref>

== Other types==
* Maltodextrin
{{Main|Maltodextrin}}
Maltodextrin is a short-chain [[starch]] sugar used as a [[food additive]]. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-[[white]] [[hygroscopic]] spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as [[glucose]], and might either be moderately [[sweet]] or have hardly any flavor at all.

* Cyclodextrin
{{Main|Cyclodextrin}}
The cyclical dextrins are known as cyclodextrins. They are formed by [[enzymatic]] degradation of starch by certain [[bacteria]], for example, ''[[Paenibacillus macerans]]'' (''Bacillus macerans''). Cyclodextrins have toroidal structures formed by 6-8 [[glucose]] residues.

* Amylodextrin is a linear dextrin or short chained [[amylose]] ([[degree of polymerization|DP]] 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. Amylodextrin colors blue with iodine.
*(Beta) Limit dextrin is the remaining polymer produced by enzymatic hydrolysis of [[amylopectin]] with beta [[amylase]], which cannot hydrolyse the alpha-1,6 bonds at branch points.
*(Alpha) Limit dextrin is a short chained branched amylopectin remnant, produced by hydrolysis of amylopectin with alpha amylase.
* Highly branched cyclic dextrin is a dextrin produced from enzymatic breaking of the amylopectin in clusters and using branching enzyme to form large cyclic chains.<ref>T. Hiroki, K. Iwao, T. Noboru, S. Yuji, Y. Mikio, Journal: Seibutsu Kogakkaishi, Vol:84; No:2; Page: 61-66 (2006), Industrial Production of Branching Enzyme and Its Application to Production of Highly Branched Cyclic Dextrin (Cluster Dextrin)[http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php] {{Webarchive|url=https://web.archive.org/web/20120229033437/http://sciencelinks.jp/j-east/article/200607/000020060706A0166024.php|date=2012-02-29}}</ref>

== See also ==
* {{annotated link|Brewing}}
* {{annotated link|Cellodextrin}}
* {{annotated link|Dextrose equivalent}}
* {{annotated link|Icodextrin}}
* {{annotated link|Modified starch}}
* {{annotated link|Starch gelatinization}}

==References==
{{reflist | 30em}}

==External links==
{{wiktionary}}
* {{cite EB9 |wstitle= Dextrin |volume= VII |page=146 |short=1}}
*{{MeshName|Dextrins}}
*[https://web.archive.org/web/20070701050826/http://www.cfsan.fda.gov/~dms/eafus.html EAFUS]

{{Carbohydrates}}

{{Authority control}}

{{二次利用}}
[[Category:Edible thickening agents]]
[[Category:Food additives]]
[[Category:Polysaccharides]]
[[Category:Pyrotechnic chemicals]]
[[Category:Starch]]