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dextrin,any one of a number of carbohydratescarbohydrate,
any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis).
..... Click the link for more information. having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysishydrolysis
, chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. The most common hydrolysis occurs when a salt of a weak acid or weak base (or both) is dissolved in water.
..... Click the link for more information. of starch by heat, by acids, and by enzymes. Their nature and their chemical behavior depend to a great extent on the kind of starch from which they are derived. For example, some react with iodine to give a reddish-brown color, others a blue, and still others yield no color at all. For commerical use dextrin is prepared by heating dry starch or starch treated with acids to produce a colorless or yellowish, tasteless, odorless powder which, when mixed with water, forms a strongly adhesive paste. It is used widely in adhesives, e.g., for postage stamps, envelopes, and wallpapers, and for sizing paper and textiles.
A polymer ofD-glucose which is intermediate in complexity between starch and maltose.
dextrin, amylin, starch gum
A starch-like compound having strong adhesive properties; an amorphous, odorless, sweetish-tasting, white, water-soluble gum; used as a wallpaper adhesive.
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