The chemical process of removing sugars or breaking down carbohydrates, often used in industrial chemistry and food processing.
From the prefix 'de-' (removal) plus 'saccharification' (conversion to sugars), derived from Latin 'saccharum' (sugar). The term describes the reverse of saccharification.
This sounds complex, but it's essentially 'un-sugaring'—the reverse of what happens when grain is turned into sugar during brewing, so brewers use desaccharification to control sweetness and alcohol content.
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