A soluble gummy substance obtained by hydrolysis of starch, used as a thickening agent and in adhesives and dietary supplements.
- 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.
- Like other members of the family it contains saponins, mucilage, carbohydrate including dextrin, glucose, saccharose, moisture, ash and 32.7% cellulose and lignin.
- 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.
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