Starch Dextrinization
Starch Dextrinization

Starch Dextrinization

The dextrinization leads to a structural change of the starch, that is obtained through a physical or chemical treatment. An important aspect of dextrination is the property of the raw material itself. The dextrination has to be adjusted to the properties of the raw material that can be obtained from potatoes, tapioca or corn.


Flyer Starch dextrinization

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  • Improve viscosity
  • Increase of solubility
  • Reduction of sugar content
  • Colour treatment of starch - yellow or white


Starch dextrinization

Dependent on the intended use of the starch, e.g. paper processing, binder for pigments, glue production, it has to be dextrinated in such a way that the structure fits the production process. Important process parameters for roasted dextrine are the amount of additives, pH level, moisture, roasting time and roasting temperature.

In close co-operation with experienced partners for recipe development, ANDRITZ Gouda offers turn-key processing solutions for starch dextrinization from first design, through laboratory tests and engineering to delivering of the necessary industrial equipment.

The process

After tests are completed succesfully, the dextrinization (step 3) can be implemented based on the following flow sheet.

The native starch is mixed with the necessary additives and processed for a certain time and under defined conditions for maturing, so that an intensive mixing of starch and additives is guaranteed. The next process step is to dry the starch with the required moisture content in the ANDRITZ Gouda Spiral Flash Dryer.

After drying, the process is continued with roasting the starch under pre-defined conditions in the ANDRITZ Gouda Paddle Roaster followed by cooling in the ANDRITZ Gouda Paddle Cooler.

ANDRITZ Gouda Paddle Roaster/Cooler

The ANDRITZ Gouda Paddle Roaster/Cooler is the heart of the process,it has a heated or cooled trough containing rotating heated or cooled paddle shafts. The product comes into intensive contact with the walls of the trough, the shafts and the paddles, thus heating or cooling the product. The product is continuous fed into the front of the machine. The trough is oriented at a small angle of inclination, placed slightly in unloading position. The product moves to the outlet as a result of gravity. The paddles do not have a transport function. They are designed for maximum heat transfer. At the outlet side, the product moves out of the machine via the overflow unit.

The working principle of the ANDRITZ Gouda Paddle Roaster/Cooler, with low rotation speed of the paddle shafts and indirect roasting or cooling principle, contributes to a negligible or even zero substance emission. When it is nevertheless decided to use a gas cleaner, such as a gas scrubber or gas filter, its size can remain small due to the low gas flow rates.

After this heating and cooling process the dextrinated starch is stored or packed in big bags.


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