saccharinization

English

Etymology

From saccharinize +‎ -ation.

Pronunciation

IPA^(key): /ˌsækɹɪnɪˈzeɪʃən/

Noun

saccharinization (uncountable)

1. (rare) The act or process of saccharinizing; as, especially, the lysis of starch (polysaccharides) into sugars (oligosaccharides, disaccharides, monosaccharides), mainly as catalyzed by amylases.
   • 1896 December 12, D.S. Maddox, “The value of diastase in buccal and intestinal dyspepsia”, in Medical Review‎^[1], volume 34, number 24, St. Louis Medical Review Association, retrieved 2022-02-17, page 416:

     Intestinal indigestion may, in some cases, be the result of incomplete digestion of albuminoids, or of fats; but in the vast majority of instances it is due to a diminution of the pancreatic secretions, whose chief function is the saccharinization of the starchy elements of the food.

See also

• amylase
• diastase