dextrin

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Related to Maltodextrin: dextrose

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).
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 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.
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 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

[′dek·strən]
(biochemistry)
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.

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
References in periodicals archive ?
Maltodextrin which is produced from starch is a polysaccharide used as a food additive in the food & beverages industry.
The quantities of the biopolymers sodium alginate and maltodextrin evaluated were statistically equal to the control in relation to the vegetative growth, sporulation and viability parameters (Table 2).
With respect to color, the color parameters for the concentrated extract of curcumin formulated with maltodextrin were L: 26.
46 mg of ascorbic acid per 100 g of lyophilized mombin pulp powder with 17% of maltodextrin, and attributed these low values to the addition of a drying adjuvant.
Both the smoothie and the bar with WEIGHTAIN significantly lowered post-breakfast glycemic and insulin responses relative to the maltodextrin control.
In this study, the fermentation water was dried in a spray drier, with maltodextrin, of different grades of DE (5 and 15), added to decrease the energy consumption, minimize the effect of the acid on the spray drier structure and as well as to increase the yield of the dried product and its storage time for future use.
Concerns about the potential side effects of food products containing excess maltodextrin can pose challenges for its widespread acceptance.
Maltodextrin, meanwhile, might be used as a coating on chicken to distribute seasonings evenly, he said.
At 30 min prior to each test, the subjects received supplementation drinks composed of maltodextrin (1 g x [kg.
Maltodextrin like any other easily-absorbed carbohydrates get to the bloodstream fast, and if not used for energy right away will turn into fat.
Maltodextrin combines parts of sugar and starch, and is often used in edible items like baked goods to improve texture.