Dextrins are a group of carbohydrates that are formed during the hydrolysis of starch. They are often used as a binder or thickening agent in food products. Some synonyms for the word dextrins include maltodextrins, which are a type of dextrin that has been partially hydrolyzed by enzymes. Another synonym for dextrins is pyrodextrins, which are dextrins that are formed when starch is heated in the presence of an acid. Other related words include glucose polymers, starch hydrolysates, and soluble corn fibers. All of these terms refer to various forms of carbohydrates that are commonly used in food and other industrial applications.