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
Word origin
C19: from French dextrine; see dextro-, -in
dextrin in American English
(ˈdɛkstrɪn)
noun
any of a number of water-soluble, gummy, dextrorotatory polysaccharides obtained from the breakdown of starch and used as adhesives, as sizes, in certain foods, etc.
: also ˈdextrine (ˈdɛksˌtrin; ˈdɛkstrɪn)
Word origin
Fr dextrine (see dexter & -in1): so called because it rotates the plane of polarization to the right