METHODS FOR IMPROVING THE GASTROINTESTINAL TOLERANCE OF FOOD AND BEVERAGE PRODUCTS COMPRISING SWEET, LOW-DIGESTIBLE CARBOHYDRATES.

摘要

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.