dextrin
An intermediate product formed during the
hydrolysis of starch to sugars. There are three
classes of dextrin: 1) amylodextrin, which gives a
blue color with iodine and is soluble in 25%
alcohol; 2) erythrodextrin, which gives a red
color with iodine and is soluble in 55% alcohol;
and 3) achrodextrin, which gives no color with
iodine and is soluble in 70% alcohol.
All are soluble in water but are precipitated by
strong alcohol. They are used as adhesives in the
manufacture of gummed tapes and paper. (17 , 198 , 235 )
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