Dextrin is a low molecular weight carbohydrate that has no flavour, aroma, or colour. Glycogen or starch is hydrolyzed to create dextrin. The majority of it can be found in sources like potatoes, non-wheat, rice, corn, and others. Dextrin is also useful in a variety of industries, including the food industry for processing and finishing food. Dextrin is also employed as a binding agent in the pharmaceutical industry. Although dextrin can be consumed without harm, taking too much of it can have a number of negative effects, including rapid breathing, low blood phosphate, edoema, loss of consciousness, and other negative effects.
Starch is hydrolyzed to create a variety of distinct carbohydrate strains that make up Dextrin. Complex carbohydrates known as starches mostly consist of sugar molecules. The majority of starches are produced as an energy source by plants, notably many of our staple foods like potatoes, corn, and rice. In the food sector, dextrin is used to thicken a variety of goods, including soups, stews, and even infant meals.
