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


(ˈdɛkstrɪn) or


(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]


(ˈdɛk strɪn)

also dex•trine

(-strɪn, -strin)

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
References in periodicals archive ?
Fructose, 2006-2017 - Glucose, 2006-2017 - Inulin, 2006-2017 - Dextrins and other modified starches, 2006-2017 - Maize oil, 2006-2017 - Maize starch, 2006-2017 - Manioc starch, 2006-2017 - Potato starch, 2006-2017 - Wheat gluten, 2006-2017 - Wheat starch, 2006-2017 - Tapioca substitutes and tapioca, 2006-2017 - Other starch products, 2006-2017
Sugar can be sucrose, lactose, glucose, syrup and dextrins.
Stay away from foods that contain high levels of saturated fat, cholesterol and hidden sources of sugar such as high fructose corn syrup, some dextrins, or evaporated cane juice.
These starch mashes, now liquefied by SEBstar HTL, produce large amounts of low molecular weight dextrins that then can be hydrolyzed into fermentable sugars.
Major development trends are based on improving existing grades of excipients; for example, pregelatinized starch has been developed to facilitate the granulation step during the tabletting process; dextrins have also been developed with better binding properties.
2) are exoacting enzymes that cleave non-reducing chain ends of amylase, amylopectin and glycosidic linkages in amylopectin and results in incomplete degradation of the molecule yielding maltose and [beta]- limit dextrins.
A similar conclusion is documented in other sources, such as a French Food Safety Agency report on prebiotics wherein only inulin and FOS are recognized as true prebiotics: several other substances, such as resistant dextrins, are only presented as candidates (AFSSA, 2005).
Products of this initial phase of intestinal starch assimilation are a mixture of maltose, maltotriose and various limit dextrins that occur as a result of [alpha]-1,6 branch points (Harmon, 1993).
This ingredient can often be a substitute for all of the corn syrup and a portion of the sucrose in many types of confections, allowing the reduction of sugars and increase of fiber fortification, without sacrificing the same great taste of the traditional counterparts," she said," The outstanding stability of resistant dextrins facilitates production of candies that may require high temperatures such as hard candies and/or acid stability such as fruit flavored gummies, with no loss of fiber.
In this research, researchers used two dextrins, one of high solubility and the other of medium solubility, to study their effects on battered, prefried fish nuggets.
larger sized, alpha-limit dextrins for industrial use, as compared to those generated by previously known alpha-amylases or other starch hydrolytic enzymes.
Some dextrins are absorbed poorly enough to count as fiber on nutrition labels.