Dextrin is a low-molecular-weight polysaccharide (carbohydrate) that is formed as an intermediate product in the digestion of starch by the enzyme amylase. It is also
obtained from starch by heating or partial hydrolysis with acids, diastase,
or the bacterium Bacillus macerans. Soluble in water, dextrin is
used in the preparation of pharmaceutical products (as an excipient), in
surgical dressings, as an adhesive, and
as a size for paper and textiles.