REDUCED DEXTRIN CAUSING GRADUAL BLOOD SUGAR INCREASE AND FOOD COMPOSITION CONTAINING THE SAME AS ACTIVE INGREDIENT

摘要

PURPOSE:To obtain a reduced dextrin which causes a gradual blood sugar increase and has an improved taste by hydrolyzing a starch emulsion obtained through acid hydrolysis and hydrogenating the hydrolyzate. CONSTITUTION:A starch emulsion having a concentration of 45% or lower is subjected to acid hydrolysis and then hydrolyzed with alpha-amylase to a DE of 15-26. This hydrolyzate is hydrogenated at 30-70kg/cm2 and 20-60 deg.C in the presence of a catalyst such as Raney nickel to thereby obtain a reduced dextrin. The intake of this dextrin or of a food composition containing it is 10-60g per day for an adult.