TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

AMYLODEXTRINE [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-07-05

English

Subject field(s)
  • Chemistry
  • Food Additives
  • Biotechnology
DEF

A group of colloidal products formed by the hydrolysis of starches. Industrially, it is made by treatment of various starches with dilute acids or by heating dry starch. The yellow or white powder or granules are soluble in boiling water and insoluble in alcohol and ether.

CONT

Dextrin [is an] excipient for dry extracts and pills; [it is used:] for preparing emulsions and dry bandages; for thickening dye pastes and mordants used in printing fabrics in fast colors; sizing paper and fabrics; printing tapestries; preparing felt; manuf printer's inks ...; polishing cereals ...

OBS

We can distinguish three types of dextrin: a) British gum, also called starch gum; b) canary dextrin, also called yellow dextrin; c) white dextrin. The difference is based on the mode of production and the type of reaction.

Key term(s)
  • British gum
  • yellow dextrin
  • white dextrin

French

Domaine(s)
  • Chimie
  • Additifs alimentaires
  • Biotechnologie
DEF

Nom générique de polyholosides [...] dérivés de l'[alpha]-D-glucose, provenant de la dégradation de l'amidon par chauffage ou par hydrolyse, et fortement dextrogyres.

CONT

Les dextrines sont très utilisées par diverses industries : pharmacie, teinturerie, pâtes et papiers, imprimerie, allumettes, explosifs, brasserie (antimousse), confiserie (épaississant), etc. Elles servent également au polissage de céréales.

Key term(s)
  • amylodextrine
  • érythrodextrine
  • acrodextrine

Spanish

Campo(s) temático(s)
  • Química
  • Aditivos alimentarios
  • Biotecnología
DEF

Cualquiera de los polisacáridos de bajo peso molecular obtenidos por polimerización de -D-glucosa mediante enlaces 1,4 y, ocasionalmente, 1,6.

Save record 1

Record 2 2001-04-26

English

Subject field(s)
  • Chemistry
  • Food Additives
  • Milling and Cereal Industries
DEF

A modified starch that is capable of dissolving in hot water to give a limpid solution and is formed from raw starch, esp. by relatively mild treatment with acids, by oxidation, or by heating with glycerol.

OBS

... the products find use in the textile industry to size yarn and finish woven fabrics and, in the food industry, as gum confections.

French

Domaine(s)
  • Chimie
  • Additifs alimentaires
  • Minoterie et céréales
DEF

Produit soluble dans l'eau, obtenu par transformation de l'empois d'amidon sous l'action de diverses substances (salive, eau bouillante, etc.).

OBS

Caractères physiques - Poudre blanche [...] Soluble eau chaude. [...] Préparation - Action des alcalis, des acides ou des diastases sur l'amidon [...] Usages - Apprêt, réactif de l'iode, agent d'émulsion.

Spanish

Campo(s) temático(s)
  • Química
  • Aditivos alimentarios
  • Molinería y cereales
Save record 2

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