Difference WikiChemistry

Difference Between Dextrin and Maltodextrin

Main Difference

The main difference between Dextrin and Maltodextrin is that Dextrin is a lower molecular weight carbohydrate that are derived from natural sources and comprises of D-glucose units that are primarily linked with alpha 1- 4 or alpha 1- 6 glycosidic bonds with representation by chemical formula as (C6 H10 O5 ) n, whereas, Maltodextrin is also lower molecular weighing carbohydrates comprising of three to seventeen D-glucose units that are attached via alpha 1- 4 glycosidic bonds with representation by chemical formula as C6n H(10n + 2) O(5n + 1).

Dextrin vs. Maltodextrin

Dextrin is a lower molecular weight carbohydrate found in natural sources and comprises of D-glucose units that are primarily linked with alpha 1- 4 or alpha 1- 6 glycosidic bonds, however, Maltodextrin is also lower molecular weighing carbohydrate comprising of D-glucose units that are attached with it via only alpha 1- 4 glycosidic bonds. Dextrin is a combination of one D-glucose unit that is primarily linked with glycosidic bond, whereas Maltodextrin is comprised of three to seventeen D-glucose with the glycosidic bond.

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Dextrin is derived enzymatically from corn, potato, arrowroot or rice, etc., whereas, Maltodextrin is derived from wheat or barley starch in Europe. Dextrin is a natural non-nutrient product that causes weight gain and tooth decay, but, Maltodextrin, as are derived from wheat source and barley, they can cause trouble to persons with gluten-related disorders. Dextrin is white or yellow or brown powder in terms of appearance, but, Maltodextrin is a white powder.

Dextrin is represented in chemical terms by its chemical formula is (C6 H10 O5) n, whereas, Maltodextrin is represented by its chemical formula as C6n H(10n + 2) O(5n + 1). Dextrin has many applications, including its use for thickening and binding in food processing, pharmaceuticals and paper coatings, etc., whereas, Maltodextrin is used for increasing gravity and mouthfeel for alcoholic beverages and beer brewing.

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Comparison Chart

DextrinMaltodextrin
A lower molecular weight carbohydrate which comprises of D-glucose units that are primarily linked with alpha 1- 4 or alpha 1- 6 glycosidic bondsA lower molecular weight carbohydrate comprises three to seventeen D-glucose units which are first and foremost linked or paired with alpha 1- 4 glycosidic bonds
D-Glucose Units
LowerThree to seventeen
Structure
D-glucose units are bonded via alpha 1 -4 or 1 -6 glycosidic bondsD-glucose units are bonded via alpha 1 -4 glycosidic bonds
Derived From
Derived from corn, arrowroot, potato, or rice, etcDerived from starch or barley in Europe
Health Concerns
Being a natural non-nutrient, it can cause weight gain and tooth decayAs it is taken from wheat and barley, thus it is not appropriate for persons having gluten-related diseases
Industrial Uses
A thickening agent, for enhancing crispiness, for water-soluble glueImproving the mouthfeel of alcoholic beverages, in the production of light peanut butter, a filler in sugar substitutes
Chemical Formula
(C6 H10 O5 )nC6n H(10n + 2) O(5n + 1)
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What is Dextrin?

Dextrin is a lower molecular weight carbohydrate that is found in natural sources comprising of one or more D-glucose units that are primarily linked with alpha 1- 4 or alpha 1- 6 glycosidic bonds. It is represented by its chemical formula is (C6 H10 O5 )n. It is enzymatically based on corn, arrowroot, potato, or rice, etc. Starch is splintered into Dextrin when it undergoes hydrolysis in the presence of an enzyme known as amylase. Amylase enzyme is produced by the body when a starchy meal approaches the oral and gastrointestinal area. This enzyme is also produced during the malting and process of caramelization.

Dextrin is subdivided into three categories as Amylodextrin, Erythrodextin, and Archodextrin. This classification is made with respect to the solubility of dextrin and its appearance in the presence of iodine. The Amylodextrin is soluble in 25% alcohol and gives blue color with iodine. Erythrodextrin is dissolvable in 55% alcohol and provides a red color with iodine. Archodextrin is soluble in 70% alcohol and gives no color in the presence of iodine.

Dextrin can also be produced by dry heating in the presence of an acidic environment. This process is carried out industrially for its production. When the bread is baked, this same process also occurs on the surface of the bread, which leads to the addition of crispy flavors in the food items. Dextrin is thus a natural non-nutrient product that causes weight gain and tooth decay and is found white or yellow or brown powder in terms of appearance. It is also used in the production of British Gum or used as a crispiness enhancer in food items. Yellow Dextrin has its main use in the production of water-soluble glue.

What is Maltodextrin?

Maltodextrin belongs to a group of polysaccharide group of carbohydrates. It is a white spray dead powder that has its multiple uses in the industry, including uses in food items as an ingredient. It is a carbohydrate that comprises of three to seventeen D-glucose units which are attached to it only via alpha 1- 4 glycosidic bonds. It is represented by its chemical formula as C6n H(10n + 2) O(5n+ 1). Maltodextrin is emanated or taken from wheat or barley starch in Europe. It is enzymatically or by action derived from potatoes starch or corn in the USA.

Maltodextrin has limitations for its uses, as these carbohydrates are derived from wheat source and barley; thus, it can affect persons with gluten-related disorders. It is used for increasing gravity and mouthfeel for alcoholic beverages and beer brewing. It is also used as a food ingredient for improving the texture of food items.

Key Differences

  1. Dextrin is a lower molecular weight carbohydrate that comprises of D-glucose units primarily linked with alpha 1- 4 or alpha 1- 6 glycosidic bonds, on the flip side, Maltodextrin is lower molecular weighing carbohydrate comprising of D-glucose units that are attached via only alpha 1- 4 glycosidic bonds.
  2. Dextrin is a combination of one or more D-glucose unit that is primarily linked with a glycosidic bond; on the other hand, Maltodextrin is comprised of three to seventeen D-glucose units that link with the glycosidic bond.
  3. Dextrin is represented in chemical terms by its chemical formula is (C6 H10 O5 ) n, whereas, Maltodextrin is represented by its chemical formula as C6n H(10n + 2) O(5n + 1).
  4. Dextrin is derived enzymatically from corn, potato, arrowroot or rice, etc.. On the contrary, Maltodextrin is derived from wheat or barley starch in Europe.
  5. Dextrin is a natural non-nutrient product that leads to weight gain and tooth decay; on the flip side, Maltodextrin is not suitable for persons with gluten-related disorders.
  6. Dextrin is used as a thickening or a binding agent in food processing and paper coatings, etc., but, Maltodextrin has its uses in industry for increasing gravity and mouthfeel for alcoholic beverages and beer brewing.

Conclusion

Dextrin is a carbohydrate that is derived from natural sources and comprises of D-glucose units primarily linked with alpha 1- 4 or alpha 1- 6 glycosidic bonds and is represented by (C6 H10 O5 )n, but, Maltodextrin is a carbohydrate comprising of three to seventeen D-glucose units attached via alpha 1- 4 glycosidic bonds and is represented by C6n H(10n + 2) O(5n + 1).

Harlon Moss

Harlon currently works as a quality moderator and content writer for Difference Wiki. He graduated from the University of California in 2010 with a degree in Computer Science. Follow him on Twitter @HarlonMoss