It seems likely that prebiotic activity will be exhibit- ed by dextrin obtained by simultaneous thermolysis and
chemical modification of potato starch in the presence
of a volatile inorganic acid (hydrochloric acid) as a cata- lyst of the dextrinization process and an excess amount
of an organic acid (citric acid) as a modifying factor (pat- ent claim no. 392895 “Preparation with prebiotic quali- ties”)