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Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting). The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color, and crispness. Dextrins produced by heat are also known as pyrodextrins. During roasting under acid condition the starch hydrolyses and short chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also Maillard Reaction.
Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).
White and yellow dextrins from starch roasted with little or no acid is called British gum.
Yellow dextrins are used as water-soluble glues  in remoistable envelope adhesives and paper tubes, in the mining industry as additives in froth flotation, in the foundry industry as green strength additives in sand casting, as printing thickener for batik resist dyeing, and as binders in gouache paint and also in the leather industry.
White dextrins are used as:
a crispness enhancer for food processing, in food batters, coatings, and glazes, (INS number 1400).
a textile finishing and coating agent to increase weight and stiffness of textile fabrics.
a thickening and binding agent in pharmaceuticals and paper coatings.
As pyrotechnic binder and fuel, they are added to fireworks and sparklers, allowing them to solidify as pellets or "stars."
As a stabilizing agent for certain metal azides, particularly
Due to the rebranching, dextrins are less digestible; indigestible dextrin are developed as soluble stand alone fiber supplements and for adding to processed food products.