Лако-красочные материалы — производство

Dextrins are the product of dry-roasting starch in the presence of an acid catalyst. Although potato, tapioca, and sago starches are the easiest to convert to dextrins, the low cost and ready availability of cornstarch, make it the most commonly used starch. Dextrins are generally divided into three categories: white dextrins, canary or yellow dextrins, and British gums. Their differences are determined by the roasting time and temperature and the amount of catalyst used.