• Any of various soluble polysaccharides obtained from starch by the application of heat or acids and used mainly as adhesives and thickening agents.
  • 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 <altname>British gum</altname>, <altname>Alsace gum</altname>, <altname>gommelin</altname>, <altname>leiocome</altname>, etc. See <xref urlencoded="achro%C3%B6dextrin">achroödextrin</xref>, and <xref urlencoded="erythrodextrin">erythrodextrin</xref>.
  • Any of a range of <xref>polymers</xref> of <xref>glucose</xref>, intermediate in complexity between <xref>maltose</xref> and <xref>starch</xref>, produced by the <xref>enzymatic</xref> <xref>hydrolysis</xref> of starch; used commercially as <xref>adhesives</xref>
  • any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements
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