White Dextrin is manufactured by acidifying native starch with dilute mineral acid, drying to low moisture, and dry-roasting at 100–140 °C for several hours.
The process depolymerises starch into shorter chains that are partially cold-water-soluble. It is the lightest-coloured dextrin grade, ideal for pharmaceutical tablet binders, food coatings, and adhesives where colour neutrality is required.