One of the mysteries of the English language finally explained.
A soluble gummy substance obtained by hydrolysis of starch, used as a thickening agent and in adhesives and dietary supplements.
- ‘The culture and the spore germination media have been reviewed by these authors, especially the minimal synthetic medium containing either dextrin or oleic acid (0.05% plus 0.2% Tween 40, OA medium) as carbon sources.’
- ‘In maize, starch granules from different genetic lines can be more resistant or be more susceptible to digestion by amylase from B. amyloliquefaciens, depending on the structure of amylopectin and dextrin.’
- ‘Carrots being cooked by themselves are often slightly sweetened to bring out their natural sweetness, either with sugar or by browning to caramelize their natural sugar and convert some of their starch to sweetish dextrin.’
- ‘Finding these requires a bit of detective work, since sugar is often indicated on food labels under other names, like fructose, sucrose, dextrin, dextrose, corn syrup and malts.’
- ‘Like other members of the family it contains saponins, mucilage, carbohydrate including dextrin, glucose, saccharose, moisture, ash and 32.7% cellulose and lignin.’
Mid 19th century: from dextro- + -in.
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