| 摘要 |
The invention concerns a method for preparing a food product with reduced caloric value, characterised in that it comprises the step which consists in replacing all or part of the caloric substances of the food product with a sufficient amount with respect to the caloric value reduction, of branched maltodextrins having between 15 and 35 % of 1-6 glucoside linkages, a reducing sugar content less than 20 %, a polymolecularity index less than 5 and an average number molecular weight Mn up to 4500 g/mole. |
