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Incidentally I was looking up dextrin and wondered if it's the same adhesive molecular chemistry as dextrin. Anybody know? Thinkadoodle (talk) 17:35, 18 September 2021 (UTC)[reply]

The same starch gel with addition of fruit juice is a well known Eastern European drink called kissel, see the pertinent article.

Perhaps it should also be mentioned that starch only gels close to water's boiling point, as anyone who knows how to make kissel can testify. 172.103.225.11 (talk) 20:30, 2 February 2022 (UTC)[reply]