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Dextrin White
Dextrin White are partially hydrolyzed starches (intermediate between soluble glucose and insoluble starch). Carbohydrate mixture of unmodified starches of cereal or root basis (e.g. maize, tapioca, potato) converted by heating in the presence of food grade acids and buffers.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Food & Nutrition — Food
- Bakery
- Confectionery
- Meat Poultry & Seafood
Other characteristics
- Brand
- Blattmann Schweiz AG Dextrin
- Functions
Binder, Carrier, Crisping Agent, Encapsulant, Fiber Source, Fiber Source, Glazing Agent, Humectant, Stabilizer, Thickener
- Ingredient Name
- Dextrin
- Labeling Claims
Allergen-free, Clean Label, GMO-free, Halal, Kosher, Vegan; Allergen-free; Clean Label; GMO-free; Halal; Kosher; Vegan
- Certifications & Compliance
- FSSC 22000, Halal, ISO 14001, ISO 9001, Kosher
- Markets
- Food & Nutrition
- Ingredient
- Dextrin
- Technology
- Food Ingredients
- Functionality
- Fat replacer
- through mimicking several fat sensations, including mouthcoating, melting sensation, and richness of fat.
- Glazing
- Surface coating to impart gloss
- Coating
- Provides protection, prevents crsytallization of sugars, reduces oil and fat migration, etc.
- Crispness
- improvement in the crispness of fried battered, breaded food, biscuits and crackers.
- Carrier and encapsulation
- used as diluents or carries for active food ingredients such as flavorings, spices, colorings, etc.
- Source of Dietary fiber
- for enhancing the nutritional profile of food products.
- Packaging Type
- Bags
- Characteristic
White or yellow powder; Vegan (from tapioca, maize and potato); Allergen free; Clean Label; Also available in pharma quality; Available in bulk, 750kg big bag or 25kg paper bag
- Country Availability
- Brazil
- Canada
- China (Mainland)
- Mexico
- USA
- Food Additive Number
- E 1400, INS 1400
- Food Ingredients Features
- Excellent Adhesive Properties
- Excellent Crystallization Control
- Excellent Mouthfeel
- Fat Reduction
- Glazing
- Improved Crispiness
- Improved Mouthfeel
- Sugar Reduction
- Food Ingredients Functions
- Binder
- Carrier
- Crisping Agent
- Encapsulant
- Fiber Source
- Glazing Agent
- Humectant
- Stabilizer
Technical data
Table 1 of 1
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Roasting Temp | 80–110 | °C |
| Roasting Temp | 3-7 | hr |
| Catalyst concentration (HCl) | High | — |
| Solubility | Medium to low (max. 90) | % |
| Viscosity Stability | Slightly prone to retrogradation | — |
| DE-value | 10-12 | — |
| Branching | 2 - 3 | % |
