| IUPAC name
| Other names
|Molar mass||168.15·n (n=3-30)|
|Appearance||White, yellow or golden-brown powder|
|Vapor pressure||~0 mmHg|
|Acidity (pKa)||4.5-4.7 (1% aq. sol.)|
|Safety data sheet||ScienceLab|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Dextrin is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen, via thermal treatment.
Dextrins are mixtures of polymers consisting of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
Dextrin aqueous solutions slowly develop acetic or vinegary smell, due to hydrolysis.
Dextrin is a white or gold-brown powder, odorless, though old samples have an acetic smell. It is insoluble in water. It has an an average density of 1,450 g/cm3. Dextrin tastes slightly sweet.
Dextrin is sometimes available in various stores as water glue. It is also available as a food additive, E 1400.
Dextrin can be prepared by heating corn starch in an oven for 2 hours at 200 °C. Just make sure to mix it every 30 minutes or so, to even the cooking process.
- Pyrotechnic binder
- Water glue
Dextrin has extremely low toxicity and is approved as a food additive.
Old samples tend to have an acetic smell, and may not be entirely edible.
Dextrin should be stored in closed bottles or bags, away from any moisture.
No special disposal is required. Discard it as you wish.