British gum

British gum or dextrin is prepared by heating starch.

White and yellow dextrins from starch roasted with little or no acid is called British gum.

Like the natural gums, neither light nor dark British gums penetrate as well into the fiber of the cloth so deeply as pure starch or flour, and are therefore unsuitable for very dark strong colours.

Typical thickening agents are starch derivatives, flour, gum arabic, guar gum derivatives, tamarind, sodium alginate, sodium polyacrylate, gum Senegal and gum tragacanth, British gum or dextrine and albumen.