Yellow Dextrin

Yellow dextrin is a polysaccharide with low polymerization degree obtained after partial hydrolysis of starch by acid or enzyme, usually yellow to light brown, so it is named "yellow dextrin". It is widely used in the food industry, mainly because of its unique physicochemical properties, such as good water solubility, thermal stability, and good compatibility with proteins and other carbohydrates.

Advantage:

● Yellow dextrin can increase the viscosity of the food system and play a thickening role.

● As a stabilizer, it prevents oil-water separation and extends the shelf life of emulsified foods such as salad dressings.

● When used in instant drinks or other foods that require rapid dissolution, yellow dextrin can help the solid particles disperse quickly into the liquid medium, making the finished product easier to brew and free of clumps.

● Yellow dextrin can reduce water activity in food by binding water, which is important for inhibiting microbial growth and delaying non-enzymatic Browning reactions, thereby contributing to the safety and appearance quality of food.

● For products that require high temperature treatment, such as baked goods, yellow dextrin can maintain its functional properties without damage due to its heat resistance. At the same time, it can also improve the operability and formability of dough and reduce adhesion.