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Dextrin

Dextrin suppliers and sourcing guide

Dextrin is a partly broken-down starch made by dry heating (roasting) starch, often after treating it with a small amount of acid. Depending on time, temperature and acid, the product is a white, yellow (canary) or brown (British gum) powder that is more soluble and less viscous than the starting starch. Corn, potato, tapioca and wheat dextrins are common. Brands buy it as a film former and binder for tablet and confectionery coatings, an adhesive and glaze, and a carrier; it is not the same as resistant dextrin sold as a fiber.

See suppliersWhat to ask for on the COA
Also known as
White dextrin · Yellow dextrin · British gum · Starch gum · CAS 9004-53-9
Facts checked
November 2026

Forms and grades of dextrin

Suppliers sell different products under the same name. Specify the one you need.

  • White dextrin

    Lightly converted, low-color dextrin with partial cold-water solubility, used in coatings and as a binder.

  • Yellow (canary) dextrin

    More fully converted, highly soluble dextrin with low viscosity, used in glazes and adhesives.

  • British gum

    Dextrin made by roasting with little or no acid at higher temperature, darker in color.

  • By source starch

    Corn and tapioca are common; potato and wheat grades exist, and wheat dextrin must be declared as a wheat source.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Cold-water solubility
Percent soluble in cold water, the main indicator of how far the starch was converted.
Viscosity
Viscosity of a standard solution, which sets film and adhesive behavior.
Reducing sugars
Reducing sugars as dextrose by titration, against the specification.
Moisture and pH
Loss on drying and pH of a solution or slurry.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS against the supplier specification or the buyer's own limits.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella, which matter most when the ingredient goes uncooked into powders, capsules or tablets.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place; dextrin absorbs moisture and cakes, and solutions spoil quickly once made. Shelf life is set by the supplier, and older stock is retested for moisture and solubility.

Lots and expiry dates

Color, solubility and viscosity vary by lot even within one grade and affect coating appearance and film strength. Record source starch and these values per lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1277 describes dextrin as an incompletely hydrolyzed starch prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, wheat, rice, tapioca or sago starches, with or without prior acid or alkali treatment.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 184.1277 affirms dextrin as GRAS for use as a formulation aid, processing aid, stabilizer and thickener, and surface-finishing agent, with no limitation other than current good manufacturing practice.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's Natural Health Products Ingredients Database lists dextrin with non-medicinal purposes including binder, diluent, stiffening agent and thickening agent.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Dextrin suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking dextrin suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell dextrin? Request a listing

Frequently asked questions

What forms of dextrin can brands buy?

Common forms include white dextrin, yellow (canary) dextrin, british gum and by source starch. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for dextrin include?

Expect cold-water solubility, viscosity, reducing sugars, moisture and pH, heavy metals and microbiology, each with its method, specification and result for that lot.

How should dextrin be stored?

Store sealed in a cool, dry place; dextrin absorbs moisture and cakes, and solutions spoil quickly once made. Shelf life is set by the supplier, and older stock is retested for moisture and solubility.

What is the regulatory status of dextrin?

21 CFR 184.1277 describes dextrin as an incompletely hydrolyzed starch prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, wheat, rice, tapioca or sago starches, with or without prior acid or alkali treatment. 21 CFR 184.1277 affirms dextrin as GRAS for use as a formulation aid, processing aid, stabilizer and thickener, and surface-finishing agent, with no limitation other than current good manufacturing practice. Health Canada's Natural Health Products Ingredients Database lists dextrin with non-medicinal purposes including binder, diluent, stiffening agent and thickening agent.

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