Dextrins

Dextrins are products of incomplete hydrolysis of starch, which are characterized by high digestibility and accumulate in the body during certain diseases.

Dextrins are formed by the hydrolysis of starch, which is the main carbohydrate in food. With incomplete hydrolysis, starch breaks down into dextrins, which are long chains of glucose molecules.

Normally, dextrins are quickly absorbed in the small intestine and are used by the body for energy. However, in some diseases, such as glycogenosis type III, the level of dextrins in the blood may increase. This is because the body cannot use dextrins effectively due to impaired liver or kidney function.

Elevated levels of dextrins can lead to various symptoms such as weakness, fatigue, nausea and vomiting. In addition, high levels of dextrins can cause disruption of organs and tissues, which can lead to serious consequences.

Various methods are used to treat glycogenosis type III, including a low-carbohydrate diet and medications. Research is also being conducted to develop new treatments.

Thus, dextrins are an important indicator of the body’s condition and can help in the diagnosis and treatment of various diseases.

What is dextrin: As mentioned above, dextrin is the product of incomplete hydrogenation of starch. It turns out that it is something between sugar and starch, because it contains many common components with both of them.

The article “Production of Dextrin” describes that this product is used in the food industry in the production of pasta, confectionery and other food raw materials. It is also used in the textile industry, where it is used to treat fabrics to give them certain properties, such as breathability and water resistance. Currently, the use of dextrin production products in these areas is declining due to the fact that production technologies have moved far beyond the primitive technologies of the first industrial production of dextrin.

The application can be characterized by the following main qualities. Firstly, it improves the taste of the final products on their surface. This property is commonly called the masking property of dextrin suspension. For example, if you decide to make biscuit cookies, then the starch hydrolysis product is used to hide the unsightly appearance of the biscuit. And in the production of soufflé - for the same result. Conversely, to give the appearance of professional confectionery products, dextrin foam is added for volume. It follows from this that dextre