Dextrin (inci)

Dextrin (dextrins) is a natural poly- and oligosaccharide mixture obtained mainly from wheat and corn starch by dry heating under the action of acid (acid hydrolysis). Dextrin consists of a mixture of glucose, disaccharides and oligosaccharides (with 3-15 glucose molecules per chain). It is available as a white or pale yellow powder with little sweetening power. Dextrin is very soluble in water, but only partially soluble in ethanol.

In nature, dextrins are produced by Bacillus macerans, for example. Dextrins are produced enzymatically by the degradation of starch by the enzyme amylase.

Dextrins are also formed in the crust of pastries and in roux. They are formed there from polysaccharides at high temperatures from 150°C (roasting dextrins). Among other things, they give the baked goods their colour and typical taste.

Dextrin in cosmetic preparations: Dextrins are used in cosmetic preparations as absorbents, binders and viscosity regulators. Cyclic dextrins are used as stabilizers in cosmetic preparations (Buschmann HJ et al. 2002).

Dextrin in food areas: Dextrins are used as soluble (non-absorbable) dietary fibres in food.

Dextrin in technical areas: In technical areas dextrins are used as binders for watercolours and as adhesives.

1. Buschmann HJ et al (2002) Applications of cyclodextrins in cosmetic products: A review. J Cosmet Sci 53:185-191.
2. Sugimoto T et al (2012) Indigestible dextrin is an excellent inducer for α-amylase, α-glucosidase and glucoamylase production in a submerged culture of Aspergillus oryzae. Biotechnol Lat 34:347-51.