DESCRIPTION

Dextrin occurs as free-flowing white, yellow, or brown powders and consists chiefly of polygonal, rounded, or oblong or truncated granules. Dextrin is partially hydrolyzed starch converted by heat alone, or by heating in the presence of suitable food-grade acids and buffers, from any of several grain- or root-based unmodified native starches (e.g., corn, waxy maize, high-amylose maize, milo, waxy milo, potato, arrowroot, wheat, rice, tapioca, sago, pea, etc.). Dextrin is partially to completely soluble in water.