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dextrin |
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dextrin, any one of a number of carbohydrates carbohydrate, 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 hydrolysis hydrolysis (hīdrŏl`ĭsĭs) ..... 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. dextrin, dextrine 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 dextrin [′dek·strən] (biochemistry) A polymer ofD-glucose which is intermediate in complexity between starch and maltose. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Major dextrin-producing companies in the United States say that they use corn, but imported dextrin could be made from wheat. Wood and "staff" (a mix of gypsum, alumina, glycerin, and dextrin made stiff with fibers from burlap to create a plaster-like substitute for stone) were used even in the construction of hotels and "towers. The new product, which contains resistant dextrin, helps moderate sugar absorption after meal and inhibits a sharp rise in the blood sugar level. |
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