Difference between revisions of "Dextrin"
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| − | '''Dextrin''' is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen, via thermal treatment. | + | '''Dextrin''' is a group of low-molecular-weight carbohydrates produced by the hydrolysis of [[starch]] or glycogen, via thermal treatment. |
==Properties== | ==Properties== | ||
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Dextrins are mixtures of polymers consisting of D-[[glucose]] units linked by α-(1→4) or α-(1→6) glycosidic bonds. | 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. | + | Dextrin aqueous solutions slowly develop acetic or vinegary smell, due to hydrolysis. |
===Physical=== | ===Physical=== | ||
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==Projects== | ==Projects== | ||
*Pyrotechnic binder | *Pyrotechnic binder | ||
| + | *Water glue | ||
==Handling== | ==Handling== | ||
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[[Category:Chemical compounds]] | [[Category:Chemical compounds]] | ||
[[Category:Organic compounds]] | [[Category:Organic compounds]] | ||
| − | |||
[[Category:Sugars]] | [[Category:Sugars]] | ||
| + | [[Category:Polysaccharides]] | ||
[[Category:Readily available chemicals]] | [[Category:Readily available chemicals]] | ||
[[Category:Easily prepared chemicals]] | [[Category:Easily prepared chemicals]] | ||
[[Category:Edible chemicals]] | [[Category:Edible chemicals]] | ||
Revision as of 18:45, 5 September 2016
| Names | |
|---|---|
| IUPAC name
Dextrin
| |
| Other names
Caloreen
Dextrid Dextrine Fortodex | |
| Properties | |
| (C6H10O5)n | |
| Molar mass | 168.15·n (n=3-30) |
| Appearance | Yellow or gold-brown powder |
| Odor | Odorless |
| Density | 1.450 g/cm3 |
| Melting point | Decomposes |
| Boiling point | Decomposes |
| Insoluble | |
| Vapor pressure | ~0 mmHg |
| Acidity (pKa) | 4.5-4.7 (1% aq. sol.) |
| Hazards | |
| Safety data sheet | ScienceLab |
| Related compounds | |
| Related compounds
|
Cellulose |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Dextrin is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen, via thermal treatment.
Contents
Properties
Chemical
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.
Physical
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.[1]
Availability
Dextrin is sometimes available in various stores as water glue. It is also available as a food additive, E 1400.
Preparation
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.[2]
Projects
- Pyrotechnic binder
- Water glue
Handling
Safety
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.
Storage
Dextrin should be stored in closed bottles or bags, away from any moisture.
Disposal
No special disposal is required. Discard it as you wish.
