Dextrin

Dextrin is a low-molecular-weight carbohydrate produced from amylose and amylopectin, the components of starch, when they are partially broken down. It is formed mainly by the enzyme α-amylase. Dextrin consists of chains of several to several dozen glucose units, so its length is not uniform. This component is important in sake production: because it arises during saccharification and serves as a basis for fermentation, it influences the flavor and mouthfeel of the sake. Dextrin also has no sweetness and increases viscosity in a beverage, which makes it a useful element especially when brewing sake with a rich, full-bodied character.