achroodextrin


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ach·ro·o·dex·trin

(ak-rō'ō-deks'trin),
Dextrin of low molecular weight, formed from starch in a stage of the digestion of the latter by amylase; it produces no color reaction with iodine. Compare: amylodextrin, erythrodextrin.
Synonym(s): achrodextrin
[G. achromos, uncolored, + dextrin]