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dextrin

American  
[dek-strin] / ˈdɛk strɪn /
Also dextrine

noun

Biochemistry, Chemistry.
  1. a soluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for gum arabic and other natural substances.


dextrin British  
/ ˈdɛkstrɪn, -triːn, ˈdɛkstrɪn /

noun

  1. 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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of dextrin

From the French word dextrine, dating back to 1825–35. See dextr-, -in 2

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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Dextrin, Glycogen and Cellulose are substances more complex in character than the above-mentioned groups.

From Dietetics for Nurses by Proudfit, Fairfax T.

Dextrin, a gummy substance used for the backs of postage stamps, is a carbo-hydrate, as in fact are gums in general.

From An Introduction to Chemical Science by Williams, Rufus Phillips

Dextrin, as has already been stated, is an intermediate product of the hydrolysis of starch by acid or enzymes.

From Dietetics for Nurses by Proudfit, Fairfax T.

Dextrin is a much superior substance to use.

From Forty Centuries of Ink or, a chronological narrative concerning ink and its backgrounds, introducing incidental observations and deductions, parallels of time and color phenomena, bibliography, chemistry, poetical effusions, citations, anecdotes and curiosa together with some evidence respecting the evanescent character of most inks of to-day and an epitome of chemico-legal ink. by Carvalho, David Nunes

Dextrin, or starch paste, is not sweet at all.

From Creative Chemistry Descriptive of Recent Achievements in the Chemical Industries by Slosson, Edwin E.

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