Name: DextrinBP: Dextrin JP: Dextrin PhEur: Dextrin USP-NF: Dextrin
CAS No: Dextrin [9004-53-9]
BP: Dextrin JP: Dextrin PhEur: Dextrin USP-NF: Dextrin
Avedex; British gum; Caloreen; canary dextrin; C*Pharm; Crystal Gum; dextrinum; dextrinum album; Primogran W; starch gum; yellow dextrin; white dextrin.
Dextrin [9004-53-9]
(C6H10O5)nxH2O (162.14)n The molecular weight of dextrin is typically 4500–85 000 and depends on the number of (C6H10O5) units in the polymer chain
Dextrin is a dextrose polymer used as an adhesive and stiffening agent for surgical dressings. It is also used as a tablet and capsule diluent; as a binder for tablet granulation; as a sugar-coating ingredient that serves as a plasticizer and adhesive; and as a thickening agent for suspensions. Additionally, dextrin has been used as a source of carbohydrate by people with special dietary requirements because it has a low electrolyte content and is free of lactose and sucrose.(1) Dextrin is also used in cosmetics
Dextrin is partially hydrolyzed maize (corn), potato or cassava starch. It is a white, pale yellow or brown-colored powder with a slight characteristic odor.
See Table I.
Acidity/alkalinity pH = 2.8–8.0 for a 5% w/v aqueous solution. Density (bulk) 0.80 g/cm3 Density (tapped) 0.91 g/cm3 Density (true) 1.495–1.589 g/cm3 Melting point 1788C (with decomposition) Moisture content 5% w/w NIR spectra see Figure 1. Particle size distribution see Figure 2. Solubility Practically insoluble in chloroform, ethanol (95%), ether, and propan-2-ol; slowly soluble in cold water; very soluble in boiling water, forming a mucilaginous solution. Specific surface area 0.14 m2 /g
Physical characteristics of dextrin may vary slightly depending on the method of manufacture and on the source material. In aqueous solutions, dextrin molecules tend to aggregate as density, temperature, pH, or other characteristics change. An increase in viscosity is caused by gelation or retrogradation as dextrin solutions age, and is particularly noticeable in the less-soluble maize starch dextrins. Dextrin solutions are thixotropic, becoming less viscous when sheared but changing to a soft paste or gel when allowed to stand. However, acids that are present in dextrin as residues from manufacturing can cause further hydrolysis, which results in a gradual thinning of solutions. Residual acid, often found in lesssoluble dextrins such as pyrodextrin, will also cause a reduction in viscosity during dry storage. To eliminate these problems, dextrin manufacturers neutralize dextrins of low solubility with ammonia or sodium carbonate in the cooling vessel. The bulk material should be stored in a well-closed container in a cool, dry place.
Incompatible with strong oxidizing agents.
Dextrin is prepared by the incomplete hydrolysis of starch by heating in the dry state with or without the aid of suitable acids and buffers; moisture may be added during heating. The PhEur 6.4 specifies that dextrin is derived from maize (corn), potato or cassava starch. A specification for cassava is included in the USP32–NF27
Dextrin is generally regarded as a nontoxic and nonirritant material at the levels employed as an excipient. Larger quantities are used as a dietary supplement without adverse effects, although ingestion of very large quantities may be harmful. LD50 (mouse, IV): 0.35 g/kg(2)
Observe normal precautions appropriate to the circumstances and quantity of material handled. Dextrin may be irritant to the eyes. Eye protection, gloves, and a dust mask are recommended.
GRAS listed. Included in the FDA Inactive Ingredients Database (IV injections, oral tablets and topical preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.
Dextrates; dextrose; glucose liquid; maltodextrin. See also Section 18.
Dextrin is available from suppliers in a number of modified forms and mixtures such as dextrimaltose, a mixture of maltose and dextrin obtained by the enzymatic action of barley malt on corn lour. It is a light, amorphous powder, readily soluble in milk or water. Crystal Gum is a grade of dextrin containing carbohydrate not less than 98% of dry weight. Caloreen (1) is a water-soluble mixture of dextrins consisting predominantly of polysaccharides containing an average of 5 dextrose molecules, with a mean molecular weight of 840, that does not change after heating. A 22% w/v solution of Caloreen is isoosmotic with serum. A specification for dextrin is contained in the Food Chemicals Codex (FCC).(3) The EINECS number for dextrin is 232-675-4. The PubChem Compound ID (CID) for dextrin is 62698.