Research and Markets: Dextrins Food & Industrial Applications, Products & Markets - Critical Information on Dextrin Products, Industry Volume, Price Estimates & Much More

DUBLIN--(Business Wire)--
Research and Markets
(http://www.researchandmarkets.com/research/42db66/dextrins_food_in) has
announced the addition of the "Dextrins Food & Industrial applications, Products
& Markets" report to their offering.

Dextrins belong to a class of low-molecular-weight carbohydrates degradation
products made from starch manufactured by a process called pyrolysis. During
pyrolysis, dry, powdered starch is treated with acid in a suitable reactor and
heated while mixing. Depending on the type of starch used, the reaction
conditions, and the point at which the reaction is stopped, a very large number
of different products can be made for use in industrial and food applications.
They find widespread use in industry, due to their non-toxicity. They are used
as water-soluble glues, as thickening agents in food processing, and as a
binding agent in pharmaceuticals.

Dextrinization can be accomplished using either a mineral acid or an organic
acid as a catalyst. Hydrochloric acid is widely used in the manufacture of
dextrins. A dextrin are characterized by its solubility in water, viscosity,
color, pH, moisture, reducing sugar value, molecular weight distribution, and
many other measurements. There are five classes of dextrin and the industry
nomenclature base on color and final product characteristics; white, cream,
canary, waxy based, British gums and more recently resistant dextrins (non or
slow digestible in health and nutrition).

Dextrins are marketed to several food segments and offer marketing opportunities
with their excellent properties of solubility, film forming, and adhesive/tack
properties in many foods including the new growth areas such as snacks, whole
grains among other. More recently the digestion resistant properties in
health/nutrition segment that provide controlled glycemic response, low calorie,
etc. Resistant dextrins or resistant maltodextrins are mixed and random
glycosidic linkages -1-4 and 1-6 glucosidic bonds from starch and 1-2 and 1-3
bonds, from transglucosidation. Produced by pyrolysis of corn starch with HCl,
further enzymatic hydrolyzed. These are partially digestible. Laxation and
colonic fermentation, effects on lipid levels. Promoted in Nutritional
beverages, functional foods, low viscosity fiber source. Applications have
expanded into dairy, soy milk among many other products with fiber claims.

This report provides critical information on dextrin products, brief properties,
industry volume, price estimates and the end user applications properties with
key customers. Total market for pyrodextrins in the US for 2008 is estimated to
be 128 million lbs. Equal volumes Majority of dextrins are consumed in the
industrial segments as adhesives and binder for numerous products from bag
adhesives, industrial, consumer tapes, wall papers, foundries, etc. Dextrins are
marketed to several food segments and offer marketing opportunities with their
excellent properties of solubility, film forming, and adhesive/tack properties
in many foods including the new growth areas such as snacks, whole grains among
other. More recently the digestion resistant properties in health/nutrition
segment that provide controlled glycemic response, low calorie, etc.

Key Topics Covered:

I. Executive Summary

II. Process, Products And Properties Brief Description Industrial & Food A.
Properties B. Products C. Products From Different Types Of Starches, Properties
And Applications

III. Food Dextrins - Applications General

IV Applications, Major Customers And Price Points

V. Markets, Manufacturers, Product Volumes, & Prices - Food Dextrins

VI. Resistantdextrins

VII. Industrial Dextrins, Markets, Applications, Manufacturers & Re-Sellers

VIII. Dextrin Product Volumes, Prices & Major Customer

IX. Market Outlook - Food Dextrins

X. Selected Abstracts Dextrins

For more information visit
http://www.researchandmarkets.com/research/42db66/dextrins_food_in

Research and Markets
Laura Wood, Senior Manager
press@researchandmarkets.com
U.S. Fax: 646-607-1907
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