maltodextrinn.

Brit.

/ˌmɔːltəʊˈdɛkstrɪn/,

/ˌmɒltəʊˈdɛkstrɪn/, U.S.

/ˌmɔltoʊˈdɛkstrɪn/,

/ˌmɑltoʊˈdɛkstrɪn/

Origin: Formed within English, by compounding. Etymons: maltose n., dextrin n.

Etymology: < malto- (in maltose n.; compare -o- connective) + dextrin n.

Chemistry.

Any of various oligosaccharides obtained by the partial hydrolysis of starch, consisting of glucose monomers linked as in maltose, and used as food additives.

ΘΚΠ

the world > matter > chemistry > organic chemistry > carbohydrates > sugars > oligosaccharides > [noun] > others

maltodextrin1885

formose1886

tewfikose1891

1885 Jrnl. Chem. Soc. 47 549 We had in solution a third body, maltodextrin, possessing all the optical and reducing properties of a mixture of maltose and dextrin.

1900 G. M. Gould Dict. Med. (ed. 5) (at cited word) Maltodextrin, a carbohydrate, intermediate between starch and maltose.

1975 Times 16 May 8/3 Maltodextrin..which although defined chemically as sugar is a thickener and not a sweetener.

1988 Road Racing & Training 79/3 The foodstuffs industry produces large quantities of glucose polymers with chain lengths of 5-to-10 units..known as maltodextrins.

1994 BBC Vegetarian Good Food Aug. 19/1 Commonly used in sauces, dried soups and convenience foods, maltodextrin is added to give texture and thicken products.

This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022).

单词	maltodextrin
释义	maltodextrinn. Brit. /ˌmɔːltəʊˈdɛkstrɪn/, /ˌmɒltəʊˈdɛkstrɪn/, U.S. /ˌmɔltoʊˈdɛkstrɪn/, /ˌmɑltoʊˈdɛkstrɪn/ Origin: Formed within English, by compounding. Etymons: maltose n., dextrin n. Etymology: < malto- (in maltose n.; compare -o- connective) + dextrin n. Chemistry. Any of various oligosaccharides obtained by the partial hydrolysis of starch, consisting of glucose monomers linked as in maltose, and used as food additives. ΘΚΠ the world > matter > chemistry > organic chemistry > carbohydrates > sugars > oligosaccharides > [noun] > others maltodextrin1885 formose1886 tewfikose1891 1885 Jrnl. Chem. Soc. 47 549 We had in solution a third body, maltodextrin, possessing all the optical and reducing properties of a mixture of maltose and dextrin. 1900 G. M. Gould Dict. Med. (ed. 5) (at cited word) Maltodextrin, a carbohydrate, intermediate between starch and maltose. 1975 Times 16 May 8/3 Maltodextrin..which although defined chemically as sugar is a thickener and not a sweetener. 1988 Road Racing & Training 79/3 The foodstuffs industry produces large quantities of glucose polymers with chain lengths of 5-to-10 units..known as maltodextrins. 1994 BBC Vegetarian Good Food Aug. 19/1 Commonly used in sauces, dried soups and convenience foods, maltodextrin is added to give texture and thicken products. This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022). < n.1885
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