How Do You Spell AMYLODEXTRIN?

Pronunciation: [ˈamɪlˌə͡ʊdkstɹɪn] (IPA)

Amylodextrin is a complex carbohydrate that is commonly used in food production. The spelling of this word is based on the sounds that make up the word, which can be represented through IPA phonetic transcription. The first syllable, "amylo," is pronounced as /ˈæmɪloʊ/ with the stress on the first syllable. The second syllable, "dextrin," is pronounced as /ˈdɛkstrɪn/ with the stress on the second syllable. By understanding the phonetic transcription, one can accurately spell and pronounce this important food ingredient.

AMYLODEXTRIN Meaning and Definition

1. Amylodextrin is a complex carbohydrate that is derived from starch and belongs to the class of dextrins. It is formed through a process called enzymatic hydrolysis, in which starch molecules are partially broken down into smaller, more soluble units. Amylodextrin is typically a white or off-white powder with a powdery texture and is commonly used as a food additive due to its unique properties.

   In the realm of food science, amylodextrin acts as both a thickening and a stabilizing agent in various food products. It has the ability to absorb and retain water, making it useful for regulating the texture and moisture content of processed foods. Additionally, it can help enhance the shelf life of food products by preventing the separation of ingredients and inhibiting the growth of microorganisms.

   Amylodextrin is often found in a wide range of food items, including baked goods, soups, dressings, sauces, and nutritional supplements. Its versatility, low cost, and ability to improve the organoleptic properties of foods have made it a popular choice among manufacturers.

   While amylodextrin is generally considered safe for consumption, it is important to note that individuals with certain dietary restrictions, such as those on a gluten-free diet, may need to avoid products containing amylodextrin since it is derived from starch, which can contain gluten.

2. A soluble substance, coloring yellow with iodine, formed as an intermediate product during the change of starch into sugar.

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

Common Misspellings for AMYLODEXTRIN

• zmylodextrin
• smylodextrin
• wmylodextrin
• qmylodextrin
• anylodextrin
• akylodextrin
• ajylodextrin
• amtlodextrin
• amglodextrin
• amhlodextrin
• amulodextrin
• am7lodextrin
• am6lodextrin
• amykodextrin
• amypodextrin
• amyoodextrin
• amylidextrin
• amylkdextrin
• amylldextrin
• amylpdextrin

Etymology of AMYLODEXTRIN

The word "amylodextrin" is derived from the combination of two terms: "amyl-" and "dextrin".

1. "Amyl-": It comes from the Greek word "amylon" meaning "starch". In chemical terminology, "amyl-" refers to compounds related to starch or made from starch.

2. "Dextrin": It originates from the Latin word "dextrum" meaning "on the right side". Dextrin is a type of carbohydrate that is produced by the hydrolysis of starch.

Therefore, the term "amylodextrin" combines the idea of a compound derived from starch, represented by "amyl-", with "dextrin", indicating one of the products formed during the breakdown of starch.

Plural form of AMYLODEXTRIN is AMYLODEXTRINS