Introduce
Dextrin is a polysaccharide compound formed from glucose molecules by an enzymatic reaction. It is a colourless or light yellow powder with good solubility and viscosity. Dextrin has a wide range of applications in the food industry.
The following dextrins are used in food applications:
Thickeners and stabilisers: Dextrin can be used as a thickener and stabiliser for food products. It increases the viscosity and stickiness of foods and improves the texture and taste of foods. Common applications include the use of dextrin as a thickening agent in soups, sauces, condiments and frozen foods.
Bulking agents: Dextrins are also used as bulking agents for food products. When heated, dextrins are able to create bubbles in the food, causing it to expand and become fluffy. This application is commonly found in foods such as puffed cereals, crisps and popcorn.
Sugar coating agent: Dextrin plays an important role in the sugar coating process. It can be combined with icing sugar to form a smooth sugar coating layer that is used to coat products such as candy, tablets and chewing gum.
Binder: Dextrin is used as a binder in food products to bind the different ingredients together. This application is commonly found in processed foods such as meat products, meatballs, sausages and fishballs.
Flavouring agent: Dextrin is also used as a flavouring agent in food, adding a certain texture and flavour to the food. It can add sweetness and taste to foods and is commonly used in products such as pastries, biscuits, confectionery and ice cream.
It is important to note that the application of dextrins may vary from food to food, and depending on the characteristics and requirements of the food, different types and qualities of dextrins may be required. In addition, the amount of dextrin used and how it is added needs to be adjusted to the specific food formulation and process.
