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Related to dextrin: Maltodextrin
dex·trin(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.
(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]
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.
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|Noun||1.||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|