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
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dextrin::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | polyose, polysaccharide |
Examples of dextrin
dextrin
The Japanese company Kirin also offers a sugar-free cola with dextrin.
From the sacbee.com
Pepsi Special isn't the first dextrin-enhanced drink in Japan.
From the orlandosentinel.com
The added dextrin in PlumSmart only makes up for the shortage of fiber in the mixed grape and plum juices.
From the sacbee.com
British gum or dextrin is prepared by heating starch.
From the en.wikipedia.org
Corn dextrin a substitute for MSG, really?
From the guardian.co.uk
PepsiCo Inc. on Tuesday plans to launch a version of its namesake soda with a fat-blocking fiber called dextrin in Japan.
From the sacbee.com
The tube is filled with tiny hollow beads made of a permeable carbohydrate called dextrin and fluorescent proteins.
From the newscientist.com
The rate of crystallization is affected by the ratio of the main sugars, fructose to glucose, as well as the dextrin content.
From the en.wikipedia.org
Granted, wheat shows up in all sorts of places it shouldn't, through additives such as malt, modified food starch and dextrin.
From the ideas.time.com
- 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
- Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by u03B1-(1u21924) or u03B1-(1u21926) glycosidic bonds.
- Any of a range of polymers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives
- (Dextrins) Non (or slowly) fermentable carbohydrates found in the malt. They give beer flavor, body, and mouthfeel.
- A group of complex, unfermentable, and tasteless carbohydrates produced by the partial hydrolysis of starch, that contributes to the gravity and body of beer. Some dextrins remain undissolved in the finished beer, giving it a malty sweetness.
- A complex sugar molecule, left over from diastatic enzyme action on starch.
- An intermediate polysaccharide compound resulting from the hydrolysis of starch to maltose by amylase enzymes.
- Soluble gummy carbohydrate formed by the decomposition of starch by heat, acids, or enzymes; it is use din core compounds, mold compounds, mold washes, core pastes, and other compounds requiring high dry compressive strengths.
- Basically a short starch molecule. During the malting and mashing processes, starch in the brewing grain is broken down into dextrins and malt sugars. Residual dextrins contribute to the body of a beer, and isolated "malto-dextrins" are available as an additive. ...
