Food Industry
Dextrin is made from cornstarch that is roasted and then hydrolyzed by amylase (an enzyme that
digests starch taken in as food). Dextrin's aqueous solution is a practically clear food ingredient with
good heat and acid tolerance. It has low viscosity and low sweetness.
Dextrin applications have spread to many fiber-rich products, including dairy and soy milk. Bakery
goods, candies, commercial caramel, canned fruits and jams, and monosodium glutamate. It is now a
necessary thickening agent for a variety of culinary preparations, including sauces, gravies, puddings,
and pie fillings.
Applications have spread to many other fiber-rich products, including dairy and soy milk. Bakery
goods, candies, commercial caramel, canned fruits and jams, and monosodium glutamate—a
necessary thickening agent for a variety of culinary preparations, including sauces, gravies, puddings,
and pie fillings.
