Dextrin

Dextrin

Dextrin (/ˈdɛkstrɪn/), is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.

Etymology

The term "dextrin" is derived from the Latin word dexter, which means "right". This is in reference to the fact that dextrin rotates plane-polarized light to the right.

Types of Dextrin

There are three types of dextrin, including:

• White dextrin
• Yellow dextrin
• British gum

Uses

Dextrin is used in various industries due to its ability to be easily digested by the human body. It is used in the food industry as a crispness enhancer for fried foods and as a thickening agent. In the pharmaceutical industry, it is used as a binder and filler for tablets.

Related Terms

• Starch
• Glycogen
• Glucose
• Carbohydrate
• Hydrolysis

See Also

• List of carbohydrates
• List of pharmaceutical ingredients

External links

• Medical encyclopedia article on Dextrin
• Wikipedia's article - Dextrin

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski