Yellow Dextrin is a partially hydrolyzed product of starch (usually corn starch) under the action of acid, heat, or enzymes. It is in the form of a yellow powder and has good water solubility, adhesion, film-forming properties, and stability. Compared with cyclodextrin, it has a deeper degree of hydrolysis, a darker color, and a higher solubility in cold water.
Execution Standard Q/TYSW 0001S-2021
Project indicators
Identification meets the requirements
Yellow dextrin content (on a dry basis), w/% ≥98.0
DE value (glucose equivalent) 5.0-20.0
PH (10g/100mL aqueous solution) 2.0-7.0
Dry reduction, w/% ≤4.0
Burning residue, w/% ≤0.5
Lead (Pb)/(mg/kg) ≤ 2.0
Arsenic (as As)/(mg/kg) ≤ 1.0
Mercury (Hg)/(mg/kg) ≤ 0.1
Total colony count/(cfu/g) ≤ 10000
Coliform bacteria/(MPN/100g) ≤ 30
Mold and yeast/(cfu/g) ≤ 100
Pathogenic bacteria (Salmonella, Staphylococcus aureus) shall not be detected
[Sensory requirements]
-Color: light yellow to yellow brown
-Status: Powder like
-Solubility: soluble in water, forming a viscous colloidal solution, insoluble in organic solvents such as ethanol and ether
-Odor: It has a unique fragrance of dextrin and no odor
[Purpose]
Thickener, stabilizer, filler, and adhesive have good thickening, emulsifying stability, and bonding strength. In the food industry, it can be used to improve the texture and taste of food, increase the viscosity of food, prevent delamination and precipitation; As a filler, it can increase the volume of food and reduce production costs; As an adhesive, it can be used for food molding and particle preparation. Widely used in various types of food such as pastries, cookies, candies, beverages, seasonings, meat products, instant noodles, etc., used in moderation according to production needs.
[Packaging]
Using pearl film outer bag lined with polyethylene film bag for packaging
Net weight 25kg/bag

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