PYRO DEXTRIN and BRITISH GUM
In this category, there are two types of Pyro Dextrins；white dextrin and
yellow dextrin. |
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WHITE DEXTRIN
The range of molecular weights of white dextrin is quite wide： It includes
from so-called soluble starch which is low converted one to the substance
which is soluble almost 90% in cold water. In an early stage of hydrolysis,
low-viscosity starch, which has strong intermolecular cohesive powerand
stronger gelling power, can be obtained. As hydrolysis goes on, cold water
soluble substance is increasing and high stability of viscosity can be
produced. |
YELLOW DEXTRIN
When continuing to hydrolyze white dextrin, it gradually turns to yellow.
The cold water soluble substance will occupy 98% or more and it is re-
polymerized and shows complicated molecular structures resulting that it
is soluble in water even in high concentration and its solution is stabilized
and excellent in adhesion and in forming an uniform coating film. |
BRITISH GUM
This category is to be produced by roasting starch in the state of non-acid
or with alkali, then hydrolyzing it. Comparing with the dextrin which is
produced by acid-pyrolysissystem, this has branched high polymer structure.
It has both high solubility and viscosity and moreover, it has stability
and high water-retaining property. |
MALTO-DEXTRIN
By high temperature liquefying system with an emzyme, starch is hydrolyzed,
then after the treatments of deodorizing, decoloring and deionizing, spray
drying is applied to make the final product with spherical white powder.
As this converting system is the condition is so mild, it is possible to
convert starch evenly to malto-dextrin. It is also easily soluble in cold
water and the high density solution can be made. |
THIN BOILING STARCH
By treating starch with inorganic or organic acid, non crystal structure
of particles is decomposed and the inherent swelling property of starch
falls down and turns to soluble. As this product is not soluble in cold
water but by heating, it becomes solution with low viscosity, it is called
as thin boiling starch. It forms less hygroscopic shiny film. By adjusting
decomposition, it can be obtained a special product with strong gelation
in cool condition.
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OXIDIZED STARCH
Oxiding agent penetrates into the inside of particles and breaks non crystal
structure and oxidizing reaction goes to crystal portion. When the oxidizing
reaction goes on, the chain length is getting shorter and increases solubility
and thanks to this reaction, stability, transparency and permeability are
improving and it shows the protective colloid act by anionic functional
group.
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