METHOD FOR IMPROVING PHYSICAL PROPERTY OF FOOD

摘要

PURPOSE:To obtain a healthy food raw material improved in physical properties of a food, suitable for prevention of obesity, prevention of hypercholesterolemia and patients of diabetes mellitus by adding a non-digestible or slightly digestible sugar alcohol of fractooligosaccharide to a food. CONSTITUTION:One or two or more kinds of sugar alcohols of fractooligosaccharides such as inurobiose or inurotriose are added to a food or further preferably, these sugar alcohol of these fraptooligosaccharide are mixed with sorbitol or mannitol and the mixture is added to the food to improve the physical properties of the food.