Solution properties and composition of dextrins

Solution properties of dextrins, such as NMR, apparent specific volume and intrinsic viscosity, are similar to those of their components, glucose maltose and higher saccharides. However, fine differences between the individual components of glucose syrups can be precisely monitored by modern solution chemistry techniques and usefully employed to elucidate their mode of interaction with water structure and to predict their behaviour in food systems. Examples are the determination of DE by high resolution NMR and "equivalent DE" (in hydrogenated glucose syrups) by combined measurement of refractometric solids and osmotic pressure, without, recourse to volumetric chemical methods. Solution measurements of glucose syrups or dextrins derived from glucose syrups are based on average molecular weight. In a DE17 glucose syrup, for example, the average apparent specific volume of the dextrin increases from 0.62-0.63 cm³/g as the concentration increases from 5-50% w/w. These figures are high compared to glucose (0.615cm³/g) and maltose (0.612cm³/g)