Pyrotechnic binder and fuel; this is added to fireworks and pyrotechnics, causing them to solidify into pellets or "stars"

Stabilizer for certain explosive metal azides, especially lead(II) azide

Due to their re-branching, dextrins are not digestible. Indigestible dextrin has been developed as a soluble stand-alone fiber supplement and for addition to processed foods.

Maltodextrin is a short-chain starch sugar used as a food additive. It is also produced by enzymatic hydrolysis of gelling starch and is usually presented as a milky white hygroscopic spray-dried powder. Maltodextrin is easily digested, absorbed as quickly as glucose, and may be mildly sweet or barely tasted at all.

Cyclodextrin

Main article: Cyclodextrin

Cyclodextrins are known as cyclodextrins. They are formed by the enzymatic degradation of starch by certain bacteria, for example, Bacillus macerans. Cyclodextrins have a ring structure formed by 6-8 glucose residues.

Starch dextrin is a linear dextrin or short-chain amylose (DP 20-30), which can be produced by enzymatic hydrolysis of α-1,6 glycosidic bonds or demylopectin. Starch dextrins are stained blue with iodine.

(β) Limit dextrin is the residual polymer produced after enzymatic hydrolysis of amylopectin with β-amylase, which cannot hydrolyze the α-1,6 bond at the branch point.

(Alpha) Limit Dextrin is a short-chain amylopectin residue that results from the hydrolysis of amylopectin with alpha-amylase.

Highly branched cyclodextrins are dextrins produced by the breakdown of clusters by pullulanase and the formation of macrocyclic chains using branching enzymes.