Maltodextrin vs. Dextrin

Maltodextrinnoun

(carbohydrate) A type of dextrin commonly used as a food additive

Maltodextrin

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

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.