Dextrin

Part of Speech

Noun

Pronunciation

/ˈdɛkstrɪn/

Definitions

• A group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen.
• A water-soluble carbohydrate formed from the breakdown of starch, often used in adhesives and as a food additive.
• A type of polysaccharide intermediate in the process of starch breakdown.

Usage Examples

• The food industry uses dextrin as a thickener in many processed foods.
• Dextrin is commonly used as a binding agent in the pharmaceutical industry.
• After the starch undergoes hydrolysis, it is converted into dextrin, which is easier to digest.

Etymology

The word "dextrin" comes from the Greek word "dexios" meaning "right-handed," referring to the dextrorotatory nature of the substance (its ability to rotate polarized light to the right). It was first coined in the 19th century when chemists began isolating this substance from starch.

Synonyms

• Starch hydrolysate
• Carbohydrate breakdown product

Antonyms

• Polysaccharides
• Starch
• Glucose

Translations

Regional Pronunciation Variations

• American English: /ˈdɛkstrɪn/
• British English: /ˈdɛkstrɪn/

Historical Usage

Dextrin was first identified in the early 19th century by French chemist Anselme Payen, who discovered that starch could be broken down into smaller units. Its early use was primarily in the food industry, as a carbohydrate for energy, and later expanded into the fields of adhesives and pharmaceuticals. It played a significant role in the development of biodegradable adhesives during the 20th century.

Cultural Nuances

Dextrin's role as a food ingredient has been essential in the creation of processed foods, particularly as a stabilizer and binder. In other industries, dextrin's properties have made it a key component in the production of adhesives, especially those used in packaging and paper. Despite its widespread use, it remains relatively unknown to the average consumer, who may encounter it most often in packaged foods or as a supplement in certain health products.

More Information

Dextrin is a versatile carbohydrate that plays a major role in both the food industry and various industrial sectors. It is commonly used as a thickener, emulsifier, and stabilizer in products ranging from baked goods to sauces, and it has applications in pharmaceutical formulations, particularly in tablet and capsule manufacturing. Dextrin is produced by breaking down starch through a process known as hydrolysis, making it a simpler sugar that is easier for the body to absorb than its parent polysaccharide. While it has many uses, dextrin should be consumed in moderation as it can contribute to an excess intake of carbohydrates in the diet.