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n. Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.

n. Any of a range of polymers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives

n. A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See achroödextrin, and erythrodextrin.

n. 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

"At the entrance to the store, leaflets were promoting cut-price alcohol with free mobile phone deals; the aisle ends had special offers for Nestlé's coffee-style caffeine drink Ricoffy listing dextrin (a starch sugar) and dextrose (a form of sugar) as its two main ingredients, and Nestlé's Cremora, a coffee creamer whose principle ingredients are glucose syrup solids and palm fat."

polysaccharide    polyose   

British gum    alsace gum    gommelin    leiocome    achroodextrin    erythrodextrin   

E1400    food additive   

dextrine    oxidizing    dextrose    fructose    indomethacin    polycaprolactone    v    glucosamine    bisulfate    arabin