A

David

Darling

dextrin

dextrin molecule

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.