Dextrin
Title: Dextrin
CAS Registry Number: 9004-53-9
Additional Names: Pyrodextrin; torrefaction dextrin
Literature References: (C6H10O5)n.xH2O. Produced by the dry heating of unmodified starches. The term also includes products resulting from enzyme or acid-catalyzed hydrolysis of wet starch. Review: R. W. Satterthwaite, D. J. Iwinski, in Industrial Gums, R. L. Whistler, Ed. (Academic Press, New York, 2nd ed., 1973) pp 577-599.
 
Derivative Type: British gum
Additional Names: Starch gum
Properties: Produced at high temp in the absence of acid. Dark brown color, odorous. High viscosity; very sol in cold water. Does not reduce Fehling's soln; gives reddish-brown color with iodine.
 
Derivative Type: Canary dextrin
Additional Names: Yellow dextrin
Properties: Hydrolyzed at high temp for long period of time in the presence of small amts of acid. Light brown to yellow color, slight odor. Low viscosity; very sol in cold water.
 
Derivative Type: White dextrin
Properties: Hydrolyzed at low temp for short period of time in the presence of large amts of acid. White color, odorless. Slightly sol in cold water giving a red color with iodine. Very sol in hot water giving a blue color with iodine.
 
Use: Excipient for dry extracts and pills; for preparing emulsions and dry bandages; for thickening dye pastes and mordants used in printing fabrics in fast colors; sizing paper and fabrics; printing tapestries; preparing felt; manuf printer's inks, glues and mucilage; polishing cereals; in matches, fireworks, and explosives.

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