Dextrins and Vegetable Adhesives

Dextrins are complex carbohydrates obtained by the hydrolysis of starch, which differ from maltodextrins in the structure of the carbonic chain.

Dextrins differ in the degree of dextrination, noticeable by the difference in solubility and color, which can vary from white to dark caramel.

Regarding their applications in the food industry, they are widely used as thickeners, binders and vehicles in flavor drying. Non-food dextrins, on the other hand, act as vegetable adhesives in the labeling, ceramic, refractory, packaging and similar markets, due to their adhesive properties, impact resistance and fast drying.

The starch source for the dextrins is either cassava starch or regular corn starch, depending on the application required. With regard to marketing, dextrins are available in solid (powder) and liquid (prepared) form.