Definitions for "Dextrins"
Non (or slowly) fermentable carbohydrates found in the malt. They give beer flavor, body, and mouthfeel.
Complex carbohydrates that contribute to the mouthfeel of beer.
Unfermentable sugars that yeast is unable to metabolize, that are left in the beer. Dextrins are responsible for the body in the finished beer.
(Amylum, N-Oil®) Four calorie/gram fat replacers which can replace all or some of the fat in a variety of products. Food sources for dextrins include tapioca. Applications include salad dressings, puddings, spreads, dairy-type products and frozen desserts.
Polysaccharides resulting from the partial hydrolysis of starch.