White Dextrin Powder

White Dextrin Powder are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. 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.
Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing,^[3] or by applying dry heat under acidic conditions (pyrolysis or roasting). This procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange.^[4] 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. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule.^[5] See also Maillard reaction.