Dextrin white

White dextrin is a type of dextrin produced by the partial hydrolysis of starch under controlled conditions of heat and acid, but with milder treatment compared to yellow dextrin. It appears as a white, odorless, water-soluble powder with low viscosity and excellent adhesive and thickening properties. Chemically, white dextrin consists of low-molecular-weight polysaccharides derived from starch, mainly glucose units linked by alpha glycosidic bonds (chemical formula (C6H10O5)n).

White dextrin is predominantly used in industries for its strong binding, film-forming, and thickening qualities. It is widely applied in food as a thickener, preservative, and fat replacer, especially in low-fat dairy products and confectionery. In textiles, it acts as a finishing and coating agent to add stiffness and weight to fabrics. It is also used as a binder in pharmaceuticals, paper coatings, pyrotechnics, and adhesives. Unlike yellow dextrin, white dextrin is suitable for food applications due to its mild processing and purity.

In summary, white dextrin is a versatile, food-grade dextrin powder used as a thickener, binder, and film former in food, pharmaceuticals, textiles, adhesives, and pyrotechnics, valued for its water solubility, low viscosity, and neutral taste.​