Tag: Pyrodextrin

Dextrins are low-molecular-weight carbohydrates produced by breaking down starches, and wheat dextrin is a specific type derived from wheat starch. The process transforms the complex structure of starch into shorter, more soluble chains of glucose molecules, which find various uses in the food industry.

First discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange, dextrin is a group of low-molecular-weight carbohydrates produced by breaking down starch. The process of how they make dextrin has since evolved to include both thermochemical and enzymatic methods for industrial-scale production.