dextrin
/'dekstrin/
Học thuậtThân thiện
Definition
- Noun:
- A type of carbohydrate: Dextrin is any of several polysaccharides produced by the partial breakdown (hydrolysis) of starch. It is a tasteless, odorless, and gummy or sticky substance.
- An industrial and nutritional substance: Due to its properties, dextrin is commonly used as a thickening agent, in adhesives (glues), and as an ingredient in dietary supplements.
Examples of Usage
- Noun:
- Dextrin is often added to soups and sauces to improve their texture.
- The adhesive on this envelope contains dextrin derived from corn starch.
- Some fiber supplements include dextrin to aid digestion.
Advanced Usage
- "Resistant dextrin": A specific type of dextrin that resists digestion and acts as a soluble dietary fiber, often used in functional foods and supplements.
- Resistant dextrin is promoted for its prebiotic benefits, helping to support gut health.
Variants and Related Words
- Dextrinize (verb, rare): To convert starch into dextrin, typically through the application of heat or acid.
- The manufacturing process dextrinizes the starch to create the adhesive.
- Dextrination (noun, rare): The process of producing dextrin.
Synonyms
- Starch gum: An informal term sometimes used for dextrin.
- Pyrodextrin: A specific type of dextrin produced by heating starch.
Notes on Meaning
- Chemical Context: In chemistry and food science, "dextrin" specifically refers to the products of starch hydrolysis, which are shorter carbohydrate chains than the original starch.
- Industrial Context: In manufacturing, "dextrin" typically denotes the dried, powdered form used in adhesives and coatings.
- Nutritional Context: In supplements, "dextrin" (especially "resistant maltodextrin" or "soluble corn fiber") is valued as a source of soluble fiber.
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