dextrin (chem.) gummy substance into which starch is converted at high temperatures, having the property of turning the plane of polarization to the right, whence its name. XIX. — F. dextrine, f. L. dextrā on the right hand, abl. fem. of dexter; see prec. and -IN.

dextrin (deks-trin) n. a carbohydrate formed as an intermediate product in the digestion of starch by the enzyme amylase. Dextrin is used in the preparation of pharmaceutical products and surgical dressings.

dextrin An intermediate polysaccharide compound resulting from the hydrolysis of starch to maltose by amylase enzymes.