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A method for decreasing a content of lipid and total cholesterol in serum and increasing a relative content of HDL cholesterol in serum which comprises the steps: (a) providing a pyrodextrin hydrolysate which is obtained by heating starch in the presence of an acid and hydrolyzing the pyrodextrin with .alpha.-amylase; and (b) administering an effective amount of the pyrodextrin hydrolysate to an animal.

An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder, the value Y being a calculated content (%) of the indigestible component.

An indigestible dextrin characterized in that the dextrin is prepared by heat-treating potato starch with addition of hydrochloric acid thereto to obtain a pyrodextrin, hydrolyzing the pyrodextrin with alpha-amylase and glucoamylase and removing at least one-half of glucose formed from the resulting hydrolyzate, and comprises a fraction other than glucose.

A food composite performing a function of large bowel regulation and comprising a refined product of pyrodextrin obtained as an active ingredient through a process of decomposing starch or starch hydrolyzate by heating in the presence of an acid or without acid.

An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one equations, i.e., Equations 1 to 30, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder, the value Y being a calculated content (%) of the indigestible component.