What is yellow and white dextrin?
Dextrin are water-soluble carbohydrate derived from starch. They are typically produced by heating starch in the presence of acid, enzymes, or both. This process breaks down the long chains of starch molecules, resulting in shorter and more soluble dextrin molecules. Yellow and white dextrin are two distinct types of dextrin that differ in their properties and applications.
Yellow Dextrin
Yellow dextrin is produced by partially hydrolyzing starch by using a dry roasting method in the presence of a catalyst. It comes with a wide range of requirements such as viscosity, solubility, pH, and color and is produced from the best quality starch specially treated and formulated with several additives.
- Colorful Creation: Yellow dextrin has a distinctive yellowish hue. This coloration is a result of its specific production process, which involves roasting starch at lower temperatures.
- Solubility: Yellow dextrin is highly water-soluble, making it an ideal choice for applications where rapid dissolution is required.
- Binding Agent: One of the primary uses of yellow dextrin is as a binding agent in various industries. It is commonly used in the foundry and construction sectors to create molds and cores.
White Dextrin
White dextrin is used as a moistness garnish for food processing in coatings, food batters, and glazes. Coating agents and textile finishing increase the weight and stiffness of textile fabrics and are thickening and binding agents in paper coatings, the food industry, and pharmaceuticals.
- Color and Solubility: White dextrin, as the name implies, is typically colorless or very pale. It also exhibits excellent water solubility.
- Food Industry: White dextrin is often used in the food industry as a thickening agent, stabilizer, or binder. It can be found in a variety of food products including sauces, desserts, and baking ingredients.
Production Methods
Yellow and white dextrin production starts with starch as the raw material. However, the key difference lies in the roasting process:
- Yellow Dextrin Production: Yellow dextrin is created by roasting starch at higher temperatures and for longer times. This lower heat results in the characteristic yellow color and high water solubility.
- White Dextrin Production: To produce white dextrin, starch is roasted at lower temperatures and for a shorter process time. The elevated temperature leads to a colorless or pale product with similar water-soluble properties.
Yellow and White Market Insights
Yellow and white dextrin are mainly available in powder form which makes it easy for handling and transportation. They are soluble in water and it is easy to transform it again into a liquid solution. Hence, easy handling and transportation of yellow and white transportation help in fueling the exports and imports.
Some of the key players in the market are Tate & Lyle; AGRANA Beteiligungs-AG; Venus Starch Industries; Sanstar Bio-Polymers Ltd.; Visco Starch.; and Fidelinka Skrob. The global yellow and white dextrin market was valued at USD 89.3 million in 2020 and is projected to reach USD 112.6 million by 2028, expanding at a CAGR of 3.2%.
Conclusion:
Yellow and white dextrin derived from starch through distinct production processes, offer a wide range of applications across industries. Their water solubility, binding properties, and versatility make them indispensable in fields such as foundry work, food production, pharmaceuticals, and textiles. As technology and industry needs continue to evolve, this dextrin will likely find new and innovative uses, cementing its importance in the world of carbohydrates.
