Another name for gluten; the sticky protein found in grains, or a similar adhesive protein substance.
From Latin gluten meaning glue, with the suffix -in (common in chemistry for proteins and substances). This is an older or alternative name for what we now commonly call gluten.
Glutin is essentially an old-fashioned chemistry word for gluten—it reflects how scientists in the 1800s were just beginning to isolate and name the mysterious sticky substances in food.
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