PROCEDE POUR PREPARER UN ADDITIF NON DIGESTIBLE POUR PRODUITS ALIMENTAIRES, ET PRODUITS OBTENUS

摘要

Non-digestible food additives are prepared by heating starch with an edible di- or tri-basic carboxylic acid and anhydrides thereof acid at 140 DEG to 220 DEG C. under reduced pressure and in the presence of less than 5% water for sufficient time to form a non-digestible product.