Dextrin’s are normally prepared by roasting starch in the presence of acid which materially changes the character and properties of starch. Chemically they are intermediate between starch and sugars derived from starch.

Unlike starch, dextrins are soluble in water. The severity of the heat and acid treatment determines the degree of solubility, which is the basis for classifying or grading dextrins.

They find application in dyes, adhesives, foundries, fire crackers, oil drilling and many other industries.

White Corn Dextrin
1.Moisture content Percent by mass, Max     10.0
2.Ash content %, max     0.5
3.Ph (10% aqueous solution)     3.0 – 5.0
4.Cold water soluble %, min     25.00 - 80.00
5.Reducing sugar percent, max,     10.0
6.Sieve analysis on 100 mesh     5.0

Yellow Corn Dextrin
1.Moisture content , Percent by mass, Max     5.0
2.Ash content %, max     1.0
3.Cold water soluble %, by weight on dry basis min     80.00  -  95.00
4.Reducing sugars %, max     7.0
5.Sieve analysis on 100 mesh     5.0