| 摘要 |
PURPOSE:To obtain a food or drink having low cariogenic tendency in spite of the use of sucrose, by adding a reduced isomaltosyl mono- and di-glucose together with sucrose as seasoning sugars to a food or drink. CONSTITUTION:A food or drink is added with sucrose and a reduced isomaltosyl mono- and di-glucose as seasoning sugars. 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. |
