A type of starch or starch-like carbohydrate, particularly the soluble component of amylose found in some plants.
From amide or amylum (Latin for starch) + -ulin (diminutive suffix), developed in 19th-century biochemistry as scientists analyzed plant starches and their chemical components.
Amidulin is one of those carbohydrates that dissolves easily in water, which is why it's used in textile manufacturing and food processing—it essentially acts like starch's water-friendly cousin.
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