How Do You Spell ERYTHRODEXTRIN?

1. Erythrodextrin is a carbohydrate derivative that belongs to the group of dextrins. It is a type of complex carbohydrate that is produced through the partial hydrolysis of starch molecules using heat and acid.

   Erythrodextrin is a white or pale yellowish powder that is insoluble in water. It has a unique molecular structure, characterized by its branched and linear glucose chains. This structure gives erythrodextrin its distinctive properties and applications.

   In the food industry, erythrodextrin is commonly employed as a food additive and thickening agent. Due to its water-insolubility, it can be used to increase the viscosity of liquid products like sauces, dressings, and beverages. Moreover, erythrodextrin acts as a stabilizer and helps prevent ingredient separation in certain food formulations. As an additive, it aids in enhancing the texture and mouthfeel of various food products.

   Aside from its applications in the food industry, erythrodextrin also finds use in the pharmaceutical and cosmetic industries. It can function as a binder in tablets or capsules, as well as a thickener in cosmetic formulations such as lotions and creams.

   Erythrodextrin is generally considered safe for consumption, as it is derived from starch, a common dietary component. However, individuals with specific dietary restrictions or allergies should exercise caution and consult a healthcare professional before consuming products containing erythrodextrin.

2. A modified dextrin which is turned red by iodine.

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

Common Misspellings for ERYTHRODEXTRIN

The word "erythrodextrin" is derived from two components: "erythro" and "dextrin".

1. "Erythro": This prefix comes from the Greek word "ερυθρός" (erythros), meaning "red". It refers to the red color that the substance takes on when exposed to iodine. The use of this prefix implies that erythrodextrin has a reddish appearance.

2. "Dextrin": Dextrin is a term that originated from the French word "dextérine" around the early 19th century. It is derived from the Latin word "dexter" meaning "right" or "towards the right side". In this context, "dextrin" refers to the rightward rotation of plane-polarized light exhibited by these types of substances.