dextrin

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Related to Dextrines: maltodextrins, Dextrans

dex·trin

 (dĕk′strĭn) also dex·trine (dĕk′strĭn, -strēn′)
n.
Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.

dextrin

(ˈdɛkstrɪn) or

dextrine

n
(Elements & Compounds) any of a group of sticky substances that are intermediate products in the conversion of starch to maltose: used as thickening agents in foods and as gums
[C19: from French dextrine; see dextro-, -in]

dex•trin

(ˈdɛk strɪn)

also dex•trine

(-strɪn, -strin)

n.
a soluble gummy substance, formed from starch by the action of heat, acids, or ferments, having dextrorotatory properties: used chiefly as a thickening agent, as a mucilage, and as a substitute for gum arabic and other natural substances.
[1825–35; < French dextrine. See dexter, -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.dextrin - any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements
polyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules
Translations
References in periodicals archive ?
So if you are going to make something with 10% alcohol, you'll have a lot of non-fermented sugars, dextrines, in the beer.
The grinding of malt thus breaks the membranes and facilitates the transformation of starch into dextrines and maltose, which are short-chain sugars that are easily decomposed by fermenting yeast.