Dextrins 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.

PROPERTIES:

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. Finished dextrins are very fine, powder varying in colour from pure white to light yellow.