Dextrin mainly refers to products with reducing sugar content (DE value) below 20% obtained after starch degradation by different methods, mainly including pyrolytic dextrin, maltodextrin and cyclodextrin. Dextrin is widely used in adhesives, Papermaking, textile, medicine, food, casting and other industries. Reducing sugar content is a key indicator for the classification of dextrin products when importing. According to the difference of the main ingredients and reducing sugar content, dextrin products involve multiple tax numbers such as 1702.9000, 2940.0090, 3505.1000.

1. What is reducing sugar?

Reducing sugars refer to sugars with reducing properties. The reducing sugars contained in dextrin products include glucose and maltose; maltose is composed of two molecules of glucose. Starch is a type of polymer carbohydrates polymerized by D-glucose molecules. only dextrose exists in nature. In the process of starch hydrolysis, due to different processes, pyrolytic dextrin and maltodextrin will produce a small amount of maltose or even glucose, which has a certain degree of reduction.

2. What is the reducing sugar content?

The reducing sugar content refers to the percentage content of reducing sugars and glucose end groups with reducing activity in terms of dextrose after testing. The greater the degree of starch hydrolysis, the higher the content of free glucose, maltose and glucose end groups with reducing activity, and the stronger the reduction. The "reducing sugar content" in the declaration elements of "Import and Export Tariff Commodities and Items Notes" and "Regulatory Declaration Catalogue and Interpretation" is consistent with the Dextrose Equivalent (DE value) in the starch sugar industry.



According to the “Regulatory Declaration Catalogue and Interpretation”, the standard declaration requirements for dextrin under 1702.9000, 2940.0090, 3505.1000 are as follows.


1). Product name, ingredient content and use: fill it out clearly and truthfully and accurately according to the actual situation. Different types of dextrins have obvious differences in production technology, ingredient content and use.

2). Reducing sugar content: percentage content, if it is a solution, it should be calculated on a dry basis. The content of reducing sugar can reflect the degree of hydrolysis of dextrin in the production process. It is obtained through testing in accordance with relevant standards and methods and is not based on imagination and fabrication.

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