Ingetecsa has a range of reactors, dryers, roasters and flash coolers in its program to realise a complete dextrinisation process.
A dextrin is a de-polymerised starch. By cutting the chain structure of the starch, its functionality changes. To make a dextrin, basically any starch source is suitable, such as corn, wheat, tapioca, potato, pea, etc. Unlike starch, dextrins can be white, yellow, or brown. They are all partially or fully water-soluble. Furthermore, they are typically less viscous than the starch that they came from. They undergo modification by either chemicals, or temperature, or both.
Dextrins have a range of different uses. Unquestionably, the paper industry is one of the most important users of dextrins for adhesives and coatings. The chemical and mineral industry use predominantly the yellow (canary dextrins) and brown dextrins.
The food industry mostly uses white dextrins and some yellow dextrins so even though the tonnages used are still modest, the range of applications is vast and still growing.
There are three groups of pyrodextrins: white dextrins, yellow (or canary) dextrins and British gums.
Starch dextrins are produced by heating dry starch. They are also often called pyrodextrins. Pyroconversion is based on heat treatment of a dry starch with or without adding acid.