noun. Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.

noun. A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See achroödextrin, and erythrodextrin.

noun. Any of a range of polymers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives

noun. any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements

"It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar -- glucose."

polyose  polysaccharide  

arabin  bisulfate  borohydride  caseinate  dextran  

E1400  food additive  

British gum  achroodextrin  alsace gum  erythrodextrin  gommelin