Dextrins
The short version
Roasted-starch dextrins — a thickening agent and the classic gum used in postage stamp glue.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by dry roasting native starch (often with a trace of acid catalyst) until partial depolymerization — the same chemistry that browns toast crusts. Color and solubility depend on the heat treatment; "yellow dextrin" is more browned and more soluble than "white dextrin".
How it's used
Used in instant soups and sauces as a low-viscosity thickener, in infant cereals (where partial pre-digestion improves digestibility), in encapsulated and coated foods, and historically as the adhesive on envelopes and postage stamps. Less heavily modified than the chemically modified starches.
Safety profile
ADI not specified — considered safe. Dietary fate is identical to other digestible starch. Some forms behave as a partial soluble fiber depending on the heat treatment.
Physical & chemical properties
Cream to yellow-brown powder depending on roast. Soluble in cold water (vs the higher temperature needed for native starch). Forms low-viscosity solutions.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.