This can be found in the following contexts:

http://lpi.oregonstate.edu/infocenter/phytochemicals/fiber/

"Resistant dextrins: Resistant dextrins, also called resistant maltodextrins, are indigestible polysaccharides formed when starch is heated and treated with enzymes. They are used as food additives."

and

http://www.preparedfoods.com/CDA/ArticleInformation/features...

"Presently, the food industry is utilizing two proposed definitions. The first one, put forth by the American Association of Cereal Chemists (AACC) in September 2000, is relatively simple. It says dietary fiber is composed of products that are not digested in the small intestine and which are partially fermented in the large intestine; it includes analogous substances such as polydextrose, methylcellulose, resistant starches and resistant dextrins."

See also: