Dextrins are natural carbohydrates in potatoes, corn, rice, and other vegetables and grains. The additive is often used in the production of food as a thickening and preserving agent. This partially hydrolyzed starch* helps to keep ingredients combined. In that regard, it can be thought of as a binding product. Food producers often use dextrin to enhance the crispness of fried foods. It's also used as a fat replacer and to impart a glossiness in glazes. *Note: A partially hydrolyzed starch means it is balanced between being a soluble glucose and an insoluble starch..