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 is just one of many functional fibers that are popping up in dozens of foods, thanks, in part, to the low-carb craze.
With ice cream, three properties may be influenced through the use of Cerestar's maltodextrin.
Scientists used formulations that included high amylose starch, canola oil and maltodextrins sourced from tapioca, potato or corn.
The formulations researchers used included high amylose starch, canola oil and maltodextrins sourced from tapioca, potato or corn.
TG-SF, which contains transglutaminase, maltodextrin, starch and sodium phosphate, modifies the texture of seafood.
Starch derivatives such as glucose and maltodextrin are used in various food products, such as instant desserts, processed meats, ice creams, bakery products, and sauces among others.
com addsGlobal Maltodextrin Market 2015 andGlucose (Glucose Syrup and Dextrose) & Maltodextrin Market by Type, Application and Geography research reports to the food and beverages section of its library.
In each trial, the swimmers were administered either glucose, water as a control, or HBCD, a type of maltodextrin with a high molecular weight and narrow molecular weight distribution that is the functional component of Glico's Cluster Dextrin.
com)-- Increasing demand for low-caloric food products and large scale availability of affordable maltodextrin in emerging markets is fuelling the maltodextrin market.
The researchers then added stabilizers, including maltodextrin and carrageenan, at 0.
The new recipe also does not use maltodextrin, which McDonald's said is generally used as a sugar to increase browning or as a carrier for seasoning.