As a cereal grain, it is the most important staple food for a large part of the world’s human population, especially in tropical Latin America, the West Indies, South Louisiana, East, South and Southeast Asia. It is the grain with the second highest worldwide production, after maize (“corn”)



Wheat dextrin is widely used in the food industry as a food thickener in packaged soups, sauces, sweets, baby food and as a replacement for fats in reduced calorie foods. Wheat dextrin is also a good source of dietary fiber. Wheat dextrin is one of various dextrins used in the textile industry for printing cotton fabrics. It is also used as an adhesive for porous substances, in the paste on envelopes, labeling adhesives, postage stamps, gummed tape and a variety of other adhesive uses.


  •  Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrins are mixtures of linear a-(1,4)-linked D-glucose polymers starting with an a-(1,6) bond. Digestion of starch starts in mouth by the salivary alpha amylase to maltose gives intermediate products as dextrins which, according their colour with iodine, can be called erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour). During malting and mashing process of the grain also dextrins are produced during the fermentation of starch. Dextrins are also formed on the surface of bread during the baking process and contribute to the flavour and colour and crispness. Industrial production is roasting starch powder under more or less acidic conditions causing hydrolysis and rebranching of the starch molecule. These type of dextrins are also called pyrodextrins. White and yellow dextrins are partially or fully water-soluble low viscous powders that are optically active. Under analysis, dextrins can be detected with iodine solution, giving a red coloration. Starch roasted with little or no acid is called british gum.


  • Please talk to your doctor.


We currently have no information for Rice Dextrin Interactions.

Other names



Source: Food facts,

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