How Do You Spell PYRODEXTRIN?

Pronunciation: [pˌa͡ɪɹə͡ʊdˈɛkstɹɪn] (IPA)

Pyrodextrin is a polysaccharide derived from starch through heating. Its pronunciation is [paɪrəʊdɛkstrɪn], with the stress on the "ro" syllable. The first syllable is pronounced with the diphthong "ai" and the "r" sound following it, while the second syllable features a schwa sound followed by the "d" and "k" consonant sounds. The final syllable is pronounced with the stress on the "in" and the short "i" vowel sound. The spelling of this word reflects its Greek roots, with "pyro" meaning "fire" and "dextrin" referring to a sugar molecule.

PYRODEXTRIN Meaning and Definition

1. Pyrodextrin is a term used to describe a type of dextrin that is produced through the process of pyrolysis. Dextrin itself is a complex carbohydrate that is derived from starch. It is typically created by breaking down starch molecules into smaller segments using enzymes or heat.

   Pyrolysis refers to the heating of a material in the absence of oxygen, resulting in the decomposition or transformation of that material. In the case of pyrodextrin, the starch is subjected to high temperatures, causing it to break down and form a new type of dextrin.

   Pyrodextrin is characterized by its unique properties, which include a lower molecular weight compared to traditional dextrins and a slightly sweet taste. It also has a relatively high solubility in water. These properties make it useful in various applications, such as a food ingredient, a coating agent, or as a binder in pharmaceutical or cosmetic products.

   Due to its lower molecular weight, pyrodextrin is often utilized as a sugar substitute or as a bulking agent in low-calorie or sugar-free food products. Its soluble nature also allows it to act as a thickener or stabilizer in a variety of food and beverage formulations.

   In summary, pyrodextrin is a type of dextrin produced from starch through the process of pyrolysis. It possesses unique characteristics, such as a lower molecular weight and solubility, which make it versatile in various industries, including food, pharmaceuticals, and cosmetics.

2. A tasteless substance formed by heating starch.

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

Common Misspellings for PYRODEXTRIN

• oyrodextrin
• lyrodextrin
• -yrodextrin
• 0yrodextrin
• ptrodextrin
• pgrodextrin
• phrodextrin
• purodextrin
• p7rodextrin
• p6rodextrin
• pyeodextrin
• pydodextrin
• pyfodextrin
• pytodextrin
• py5odextrin
• py4odextrin
• pyridextrin
• pyrkdextrin
• pyrldextrin
• pyrpdextrin

Etymology of PYRODEXTRIN

The word "pyrodextrin" is composed of two elements: "pyro" and "dextrin".

1. "Pyro" comes from the Greek word "pyr" (πῦρ) meaning "fire". In the context of this word, "pyro" is used to indicate heat or high temperature.

2. "Dextrin" comes from the Latin word "dextrum" meaning "right-hand", which is derived from the Latin word "dexter" meaning "right". Dextrin is a type of carbohydrate or starch derivative that is produced when starch is subjected to heat or enzymatic treatment, resulting in the breakdown of starch molecules into smaller, more soluble compounds.

To combine these elements, "pyrodextrin" refers to a form of dextrin that is produced by heating or exposing starch to high temperatures.