dextrin

• “It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar -- glucose.”

  Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"

• “At the entrance to the store, leaflets were promoting cut-price alcohol with free mobile phone deals; the aisle ends had special offers for Nestlé's coffee-style caffeine drink Ricoffy listing dextrin (a starch sugar) and dextrose (a form of sugar) as its two main ingredients, and Nestlé's Cremora, a coffee creamer whose principle ingredients are glucose syrup solids and palm fat.”

  The Guardian: Alarm as corporate giants target developing countries

• “In addition, the combination of glucose and fructose and some maltose, melezitose and dextrin makes honey an excellent source of caloric energy.”

  The Huffington Post: Dr. Reese Halter: Giving Thanks for Bees

• “You'll need to continue avoiding barley, bulgur, farina, kamut, rye, spelt, and wheat; oats, which may be contaminated by gluten from other grains during processing; and gluten-containing additives such as malt extract, dextrin, and soy sauce.”

  Consumer Reports: Q&A: Life without gluten?

• “As is often the case when one finds himself in the midst of a Postum discussion, the talk eventually turned to molasses, one of Postum's primary and no-longer-secret ingredients (the others being bran, wheat, and corn dextrin).”

  Dave Hill: On Killer Molasses

• “For example, raw and flaked barley also, dextrin malts in the malt bill add body without adding fats like oats would.”

  Hey Barkeep! I Want Head

• “Maltose and dextrin is believed nutritionally important, and in 1912, the company Mead Johnson threw a milk additive Dextri-called maltose.”

  Spy Gum | Surveillance

• ““Malted” barley is barley which is starting to germinate — a process that converts the starch in the kernels into a soluble form called dextrin.”

  Archive 2006-01-01

• “The dried malt is then ground and mixed with hot water, which extracts the dextrin and converts it to a sugar, maltose.”

  A wee dram o' chemical engineering

• “Of course, in our foggily food-sourced world, avoiding gluten is a labyrinth: gluten hides menacingly in almost every processed food, disguised as modified food starch, hydrolyzed vegetable oil, caramel color, dextrin, and even natural flavors.”

  gluten-free chocolate financiers | smitten kitchen

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