A type of dextrin (starch breakdown product) that does not produce a blue color when treated with iodine, indicating further degradation of starch.
From Greek 'a-' (without) + 'chroma' (color) + dextrin (from Latin 'dexter,' right, referring to its rotational properties). A biochemistry term specifically describing starch metabolism intermediates.
Achroodextrin is what starch becomes after your digestive enzymes chew it up partway—it's basically intermediate starch that's no longer complex enough to turn blue with iodine, a chemical test that shows how much digestion has happened.
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