A mixture of soluble compounds formed by the partial breakdown of starch by heat, acid or amylases.
Products of lower molecular weight derived from starches by the action of enzymes (amylases), acids and moist or dry heat. Dextrins are used as thickening agents in formulated foods.
A carbohydrate formed as an intermediate product in the digestion of starch by the enzyme amylase. Dextrin is used in the preparation of pharmaceutical products (as an excipient) and surgical dressings.
A carbohydrate that is an intermediate in the breakdown of starch in digestion. Further action by amylases digests dextrin to maltose. It is a carbohydrate of the formula (C6H10O5)¹¹.