FOOD ADDITIVES AND PROCESSES FOR THEIR PREPARATION

摘要

A process for preparing a non-digestible food additive which comprises heating a mixture of starch or a starch hydrolyzate (as hereinbefore defined) with an edible di- or tri-basic carboxylic acid (or an anhydride thereof) at a temperature in the range from 140.degree. to 220.degree.C under reduced pressure for a period sufficient to form a non-digestible product as determined by its resistance to the action of amylolytic enzymes, the mixture having prior to and during such heating a moisture content of less than 5% by weight of water and containing from 1 to 25% by weight of the edible acid (or an equivalent amount of anhydride) based on the total weight of the mixture before heating at the said temperature.