How Do You Spell ACHROODEXTRIN?

Pronunciation: [ɐt͡ʃɹˈuːdɪkstɹˌɪn] (IPA)

The word "Achroodextrin" is spelled as /ækrʊdɛkstrɪn/. It is a polysaccharide derived from starch and commonly used as a food additive. The IPA phonetic transcription of the word helps to break down each sound in the word for a clearer understanding of its pronunciation. The "a" is pronounced as "æ," the "ch" is pronounced as "k," the "oo" as "ʊ," the "e" as "ɛ," and so on. Knowing the phonetic transcription can help in proper pronunciation and effective communication in everyday conversations.

ACHROODEXTRIN Meaning and Definition

1. Achroodextrin, also known as achroia, is a complex carbohydrate derived from starch. It is a type of dextrin that is produced through the partial hydrolysis of starch molecules, resulting in the breakdown of amylopectin and amylose chains. This process typically involves the use of enzymes, such as α-amylase, which breaks the glycosidic bonds in starch molecules.

   Achroodextrin is characterized by its white or colorless appearance, as the name "achroo" suggests. It has a powdery texture and is soluble in water. This carbohydrate is commonly used as a food additive or ingredient due to its various functional properties. For instance, it can be utilized as a thickening agent, stabilizer, or bulking agent in food products.

   In terms of nutritional value, achroodextrin is considered a source of dietary fiber as it is resistant to digestion in the small intestine. As a result, it can provide certain health benefits, such as regulating blood sugar levels, improving gastrointestinal health, and aiding in weight management. Furthermore, achroodextrin is generally regarded as safe for consumption as it is not associated with any significant adverse effects.

   In summary, achroodextrin is a type of dextrin derived from starch through partial hydrolysis. It possesses functional properties that make it suitable for use in food applications and is known for its white or colorless appearance. Additionally, achroodextrin provides dietary fiber and potential health benefits when consumed.

2. A form of dextrin which is not colored by iodine.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for ACHROODEXTRIN

• zchroodextrin
• schroodextrin
• wchroodextrin
• qchroodextrin
• axhroodextrin
• avhroodextrin
• afhroodextrin
• adhroodextrin
• acgroodextrin
• acbroodextrin
• acnroodextrin
• acjroodextrin
• acuroodextrin
• acyroodextrin
• acheoodextrin
• achdoodextrin
• achfoodextrin
• achtoodextrin
• ach5oodextrin

Etymology of ACHROODEXTRIN

The word "Achroodextrin" is derived from two Greek roots: "achroo" and "dextrin".

The prefix "achroo" (ἄχρως) comes from the Greek word "achron" (ἄχρον), meaning "colorless". It denotes the absence or lack of color.

The term "dextrin" comes from the Greek word "dexiēs" (δεξιής), which means "on the right side", and is often associated with the hand. Dextrin was originally named so because, during its production, it tends to rotate the plane of polarized light to the right.