What are the properties of yellow dextrin

Yellow dextrin is a yellowish-white powder. It is insoluble in alcohol but readily soluble in water. When dissolved in water, it has strong viscosity. When starchy raw materials are steamed or boiled, the starch molecules decompose due to heat, and it is the first to be formed. At this point, if a drop of iodine is added, the solution will turn red-purple instead of blue as starch turns when it meets iodine.

Properties of yellow dextrin

(1) Viscosity (excipient)

Overall, the viscosity of yellow dextrin is very low at normal concentrations. For instance, for yellow dextrin with a DE value of 10-15, if the solid content is 40-50%, the viscosity is 0.1p. As the DE value decreases, the viscosity increases. The viscosity of products with a solid content of over 40% and a lower DE value can reach several pascals per second. When applying yellow dextrin, attention should be paid to this performance change.

(2) Browning reaction

In food processing, when the temperature is high and both the content of reducing sugar and protein are high, Browning reactions will occur. As the DE value increases, the possibility of the reaction also increases. Since the DE value of yellow dextrin is relatively low, the Browning reaction is also weak. ? All yellow dextrins are inert substances that can combine with sensitive chemicals without adverse reactions.

(3) Adhesiveness

As the DE value increases, the adhesive ability of yellow dextrin decreases. Its performance is related to the size of the sugar molecular chain. When the molecular chain becomes smaller, the adhesive force weakens and the ability to form a film declines. The lower the DE value, the larger the molecular chain, and the better the film-forming ability, that is, the better the coating film performance.

(4) Freezing point drop:

The freezing point drops accordingly. Partially replacing sucrose or glucose with yellow dextrin can change the freezing point of food.

(5) Hygroscopicity

Hygroscopicity is the water absorption capacity of a product. Although an increase in the DE value will enhance the hygroscopicity, almost all yellow dextrins do not absorb water and are used in many foods to maintain a low moisture content of the product.