Substitution of degraded cellulose derivatives for high calorie ingredients in foods.

摘要

The calorie content of a foodstuff composition is reduced by substituting a mixture of oligomers derived from degradation of a cellulose derivative for at least a portion of the high calorie ingredient of the foodstuff. The mixture of oligomers used has an average degree of polymerization in the range of 3 to 300 and an average molecular weight in the range of 500 to 100,000.