Dextrins are powders made by heating starch in acidic conditions. Dextrins are used to enhance crispness, stabilize, thicken, and can be found in a variety of foods.
The roasting process causes the molecules of starch to change structure, making the starch less digestible. This can be exploited to intentionally produce dextrins with poor digestibility, allowing them to act as soluble fiber supplements.
Dextrins may be derived from the starches of allergenic foods and contain trace amounts of protein.
Fermented milk, drinking yoghurt, flavoured milks, whipped creams, unripened cheese, whey products, fat-based desserts, semi-preserved or frozen fish and some seafood, coffee, coffee substitutes, tea, herbals teats, hot cereal, breakfast oats, pre-cooked pastas and noodles, batters, starch based desserts (rice pudding, tapioca), dried or heat-coagulated eggs, pie fillings, sauces, salad dressings, soups, puddings, custards and confectionary
Pyrodextrins; dextrins, roasted starch; white dextrin, E1400