PREPARATION OF FOOD AND DRINK

摘要

PURPOSE:To obtain a low-cariogenic food or drink having low cariogenic tendency, by adding a reduced isomaltosyl mono- and di-glucose as a seasoning sugar to a food or drink. CONSTITUTION:A food or drink is added with a reduced isomaltosyl mono- and di-glucose. The reduced isomaltosyl mono- and di-glucose is preferably panose, isomaltosyl maltose, etc., existing in a partial hydrolysis product of pullulan. The reduced sugar is produced preferably by reducing the above sugar by conventional process such as hydrogenation.