noun a type of dextrin, a carbohydrate derived from starch
Achrodextrin may have applications in medicine, such as in drug delivery systems or as a component in wound dressings.
Nutritionists may consider the presence of achrodextrin in processed foods when assessing dietary intake of carbohydrates.
In chemistry, achrodextrin is studied for its molecular structure and properties as a carbohydrate polymer.
Achrodextrin is a type of dextrin that is commonly used as a food additive for its thickening and stabilizing properties.
Achrodextrin may be used in biochemistry research as a substrate for enzyme assays or as a model for studying carbohydrate metabolism.
A writer may come across achrodextrin in their research for a science fiction novel involving futuristic food technology.
Chemists may use achrodextrin in laboratory experiments to study its properties and applications in various industries.
Nutritionists may discuss achrodextrin as a type of carbohydrate and its potential impact on diet and health with their clients.