Dextrin Powder Dealers

Dextrin powder, Yellow dextrin is manufactured by partially hydrolyzing Starch, using the dry roasting method in the presence of a catalyst. Yellow dextrin has low viscosity and is very sticky and hygroscopic in nature. Yellow Dextrin Powder helps in increasing dry strength at the same time being completely soluble in water. Yellow Dextrin Powder is widely used as water soluble adhesives, testifiers and as binding agents in various industries. The adhesive industry uses large amounts of yellow Dextrin in the preparation of liquid and dry adhesives. Yellow Dextrin Powder is in the form of fine dry powder ranging from light to dark yellow and dark brown in color.

Yellow dextrin is manufactured by partially hydrolyzing starch, using the dry roasting method in the presence of a catalyst. VISCO yellow dextrin comes with wide range of specifications such as solubility, viscosity, pH, Color. It is manufactured from best quality of starch specially treated and formulated by various additives.

Dextrins are produced by roasting maize/ topioca starch powder under more or less acidic conditions causing hydrolysis and rebranching of the starch molecule. These are excellent adhesive properties, High strength film properties, best tackiness, and wide range of water solubility, Fast drying property and with best bursting strength and compressed bags.

White Dextrin is used in the Textile with Starch during sizing of yarn or cloth provides increased adhesivness, reducing cost of sizing and gives a superior feel to the cloth. White dextrins do not react to chemicals and are suitable for their applications in textile industry. White dextrin is soluble in cold water.

white dextrin for general useor chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrate; as binder in coated paper. They are also used in many other applications. Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.