BRANCHED DEXTRIN, PROCESS FOR PRODUCTION THEREOF, AND FOOD OR BEVERAGE

摘要

A branched dextrin insusceptible to digestion and having a low osmotic pressure, as well as a method for producing such a branched dextrin is provided. The branched dextrin characterized by having a structure wherein glucose or isomalto oligosaccharide is linked to a non-reducing terminal of a dextrin through an α-1,6 glucosidic bond and having a DE of 10 to 52. A method characterized in that, in a method for producing a branched dextrin by allowing maltose-generating amylase and transglucosidase to act on an aqueous dextrin solution, the maltose-generating amylase and transglucosidase are adjusted so as to attain an enzyme unit ratio of 2:1 to 44:1 and allowed to act.