Definitions for "Dextrin"
A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroödextrin, and Erythrodextrin.
Any of the various small soluble polysaccharides found in the leaves of starch forming plants and in the human alimentary canal as a product of starch digestion.
Basically a short starch molecule. During the malting and mashing processes, starch in the brewing grain is broken down into dextrins and malt sugars. Residual dextrins contribute to the body of a beer, and isolated "malto-dextrins" are available as an additive. The name "Dextrin" also applies to a particular type of crystal malt (a.k.a. CaraPils) which contributes a high proportion of these compounds to the beer.