Dextrin

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 British gum Alsace gum gommelin leiocome etc See Achrooumldextrin and Erythrodextrin