White dextrin is a kind of dextrin, which is white powder in appearance and easily soluble in water. It comes from the decomposition and hydrolysis of starch under the action of heat, acid or amylase. First, the starch with large molecular weight is transformed into an intermediate with small molecular weight. People call it dextrin, which is very viscous when dissolved in water. When starch raw materials are cooked, starch molecules are decomposed by heat to produce dextrin.

Method:

Starch pretreatment → drying → heat treatment → cooling → finished product (dextrin)

Among them, white dextrin has lower reaction temperature, lower PH value and less colored products.

Use:

Adhesives commonly used in food, papermaking, casting and stamps need to be dispersed and bonded quickly when used as adhesives. When used as an adhesive for labels and stamps, it needs high viscosity, and the formed film has strong toughness, which is suitable for using white dextrin.