Dextrin is a generic term applied to a variety of products obtained by heating a starch in the presence of small amounts of moisture and an acid. Dextrins can be made from any starch and are generally classified as white dextrins, yellow (or canary) dextrins, and British gums.

What is the difference between starch and dextrin?

Starch is capable of imparting a higher green strength than dextrin for the same amount of moisture. Dextrin, on the other hand, migrates to the core surfaces which dry in air giving a hard skin, and this is known to minimize sagging. ... Starch is also known to increase dry strengths of moulding materials.

How is dextrin classified as a carbohydrate?

Dextrin is an example of a carbohydrate. Dextrins are carbohydrates produced from hydrolyzing starch or glycogen. It is comprised of D-glucose units that are linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins are naturally-occurring.