Retarding resorption of nutrients, especially carbohydrates, contained in foodstuffs, by adding hydrolyzed soluble dietary fiber, especially partially hydrolyzed guar flour

摘要

The use of hydrolyzed soluble dietary fiber (I) in a foodstuff (A), for retarding the resorption of nutrients (specifically carbohydrates) contained in (A), is new. Independent claims are included for: (1) the production of a foodstuff containing (I), for use as above, by mixing (I) with the base components of the foodstuff; and (2) baked or pastry products (specifically having a solid consistency) obtained by the process.