dextrin presentation

1. P H A R M A C O G N O S Y P R E S E N T A T I O N
B Y Q U D S I A R E H M A N
Dextrin

2.  Definition:
A group of sticky substances that are intermediate products in
the conversion of starch to maltose.
OR
These are intermediate products of hydrolysis of starch by acids or by the
enzyme amylase.
 Synonyms: British Gum; Starch Gum; Pyrodextrin; Torrefaction dextrin;
Canary dextrin; Yellow dextrin; White dextrin
 Preparation:
 Dextrin is produced by a dextrinization process which is defined as partial
hydrolysis of starch with dilute acid or by heating dry starch.
 Basically, dextrin can be produced using three different methods such as
enzymatic hydrolysis, acid hydrolysis and by the action of heat, or both heat
and acid, on starch.

4.  Uses
1. As an excipient for dry extracts and pills.
2. It is used for preparing emulsions and dry bandages.
3. It is employed for thickening of dye-pastes and mordants used in printing
fabrics.
4. It is used for sizing paper and fabrics.
5. It is employed for preparing felt and printing tapestries.
6. It is used for preparing printer’s inks, glues and mucilage.
7. It is employed for polishing cereals.
8. It is extensively used in making matches, fireworks and explosives.

5. Honey
 Biological Source: Apis mellifica, Apis indica
 Family: Apideae
 Habitat:Africa, India, Australia, California, Chili, Great Britain and
New Zealand.
 Chemical Constituents :
 essential oil, beeswax, pollen grains, formic acid, acetic acid, succinic
acid, maltose, dextrin, colouring pigments, vitamins and an admixture
of enzymes eg; diastase, invertase and inulase.

6.  Uses
1. It is used as a sweetening agent in confectionaries.
2. Being a demulsent, it helps to relieve dryness and is, therefore,
recommended for coughs, colds, sore-throats and constipation.
3. Because of its natural content of easily assimilable simple sugars, it is
globaly employed as a good source of nutrient for infants, elderly persons
and convalescing patients
4. It is antiseptic and applied to burns and wounds
5. It is used in preparation of creams,lotions and soft drinks

7. Dextrin is obtained from…
 Ispaghula Sarch
 Botanical origin: Plantago Ovata
 Family Name: Plantaginaceae
 Part Used: Seed
 Wheat Starch
 Botanical origin: Triticum sativum
 Family Name: Poaceae

8.  Corn Starch
 Botanical origin: Zea mays
 Family Name: Poaceae
 Part Used: Corn kernel

9. Commercial preparation of dextrin
 High grade dextrins are prepared by heating starch which has been moistened
with small quantity of dilute nitric acid and dried ,at 110-115 C , the product is
known as white dextrin.
 Inferior dextrins , which have yellow or brown colour , are prepared by
roasting starch at 150-250C without addition of acid.
 White dextrins may contain upto 15% of soluble starch.

10. Sugar as an Adjuvant
 Sucrose:
It is pharmaceutic nesssecity for syrups.
In sufficient concentration in aqueous solution, it act as bacteriostatic and
preservative.
It masks disagreeable tastes in troches and tablets and retards oxidation
in certain preparations.
 Dextrose:
It is an ingredient in dextrose injection e.g dextrose and sodium chloride injection
It is also present in anticoagulant citrate dextrose solution and in anticoagulant
citrate phosphate dextrose solution, for the storage of whole blood.

11.  Liquid glucose:
It is employed as a sweetening agent, as a substitute for sucrose in
syrups, as a tablet binder and coating agent.
 Lactose :
It is a tablet diluent.
Its principle pharmaceutic use is an inert diluent for drugs.
Caramel:
Caramel is used in coloring agebt in certain pharmaceutic preparations.