PARTICULARLY AMYLACEOUS, POLYSACCHARIDIC FOOD, WITH CONTROLLED DIGESTIBILITY AND PRODUCTION METHOD

摘要

The particularly amylaceous polysaccharidic food is characterized in that it has a particulate structure comprising at least a first layer of a first amylaceous component and a second layer of a second polysaccharide, particularly amylaceous component, which are concentric, the second layer being external with respect to the first layer, and in that said second layer is less strongly enzymatically hydrolysable than the first one.