Dextrins are starches that have been broken down into shorter chains. The classic type is made by heating dry starch, often with a little acid, which produces white or yellow dextrins; the Codex system lists these as “dextrins, roasted starch” (INS 1400), within the modified starch family. Similar products are also made with enzymes. Dextrins dissolve more easily than starch, taste almost neutral and form thin, flexible films.
In cakes and confectionery, dextrin helps bind ingredients, holds moisture, adds body without much sweetness and can give glazes and coatings a smooth finish. The Shoei Tokyo Sweet Banana Gift Box lists it simply as “Modified Starch (Dextrin)” among its additives, next to an emulsifier and a raising agent.
Dextrin is a close relative of maltodextrin, which is made by breaking starch down in water with enzymes or acid. Either can be made from wheat, which would matter for wheat allergy and gluten.
