DEXTRIN

dextrin

(noun) 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

Source: WordNet® 3.1

Noun

dextrin (countable and uncountable, plural dextrins)

(carbohydrate) Any of a range of oligomers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives.

Synonyms

• E1400 when used as a food additive

Source: Wiktionary

Dex"trin, n. Etym: [Cf. F. dextrine, G. dextrin. See Dexter.] (Chem.)

Definition: A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroödextrin, and Erythrodextrin.

Source: Webster’s Unabridged Dictionary 1913 Edition