Dextrins are produced when starch is partially hydrolysed. This is carried out by acid or enzyme amylase. Dextrins produced from amylose have unbranched chains, whereas those produced from amylopectin have branched chains (refer Figure 2.14). Dextrins are soluble in water and get precipitated by alcohol. They have a sweet taste.

Figure 2.14 Structure of Dextrin