Nomenclature
CAS number: 9004-53-9
Pyrodextrin; torrefaction dextrin.
Description and references
(C6H10O5)n.xH2O. Produced by the dry heating
of unmodified starches. The term also includes products resulting
from enzyme or acid-catalyzed hydrolysis of wet starch. Review: R. W. Satterthwaite, D. J. Iwinski, in Industrial Gums, R. L. Whistler, Ed. (Academic Press,
New York, 2nd ed., 1973) pp 577-599.
Derivative
British gum.
Properties
Produced at high temp in the absence of acid.
Dark brown color, odorous. High viscosity; very sol in cold water.
Does not reduce Fehling's soln; gives reddish-brown color with iodine.Derivative
Canary dextrin.
Nomenclature
Yellow dextrin. Properties
Hydrolyzed at high temp for long period of time
in the presence of small amts of acid. Light brown to yellow color,
slight odor. Low viscosity; very sol in cold water.Derivative
White dextrin.
Properties
Hydrolyzed at low temp for short period of time
in the presence of large amts of acid. White color, odorless. Slightly
sol in cold water giving a red color with iodine. Very sol in hot
water giving a blue color with iodine.Use
Excipient for dry extracts and pills; for preparing
emulsions and dry bandages; for thickening dye pastes and mordants
used in printing fabrics in fast colors; sizing paper and fabrics;
printing tapestries; preparing felt; manuf printer's inks, glues and
mucilage; polishing cereals; in matches, fireworks, and explosives.