A starch that has been heated in the presence of a tiny quantity of moisture and an acid produces a variety of compounds that are together referred to as dextrin. Any starch can be used to create Dextrin, which are typically divided into three categories: white Dextrin, yellow (or canary) Dextrin, and British gums. Each is more water-soluble than its parent starch and makes less viscous solutions or dispersions. Each is created by combining transglycosylation and mild depolymerization (hydrolysis) (molecular rearrangement). More highly branched structures and glycosidic connections that are not present in native starches are produced via transglycosylation. The majority of Dextrin are utilized as paper product adhesives. In prepared dishes, only white Dextrin—and very little of them—are employed. A dried, acidified starch is heated to create white Dextrin.
