Dextrose vs. Dextrin

Dextrosenoun

The naturally-occurring dextrorotatory form of glucose monosaccharide molecule.

Dextrosenoun

A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

Dextrosenoun

an isomer of glucose that is found in honey and sweet fruits

Dextrosenoun

the dextrorotatory form of glucose (and the predominant naturally occurring form).

Dextrinnoun

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

Dextrinnoun

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.

Dextrinnoun

a soluble gummy substance obtained by hydrolysis of starch, used as a thickening agent and in adhesives and dietary supplements.

Dextrin

Dextrins are 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.