Dextrin

Dextrin, or British gum, as met with in commerce, is prepared from starch in one or other of several different ways, and is a variable mixture of at least three varieties of true dextrin, soluble or modified starch, starch, a sugar called maltose, and certain minor ingredients and impurities. It will suffice for the purpose now in view, if we select a commercial dextrin, free from acidity, dissolving nearly completely in cold water, and then yielding a solution which, even when strong, has only a light yellowish or brownish colour. When a filtered cold-water solution of commercial dextrin is allowed to evaporate on a glass plate, and the residue becomes air-dry, the film of dextrin left differs from one of true gum by being less friable. A solution of dextrin is, however, far less ad hesive than one of true gum of the same strength.