Dextrins

Thinned Starches / Dextrins

Dextrins are typically used in foods and beverages that have an existing high starch content. Its properties can vary widely, but it generally exhibits low heat viscosity and is a good adhesive and binding agent.

Available Quality

Conventional Quality

  • Dextrin A- : potato based dextrin
  • Dextrin B- : maize based dextrin
  • Dextrin D- : tapioca based dextrin

Features

high adhesive and binding power

low heat viscosity

Applications

Bakery

  • Gloss and adhesion
  • Crispy texture

Meat Analogues

  • Fermentation aid in chorizo type sausages

Various

  • Batters & coatings
  • Carriers for active food ingredients
  • Fat / sugar replacement