| abstract |
An indigestible dextrin characterized in that the dextrin contains:n (A) up to 50% of 1→ 4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of ±5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120 to 200°C using an extruder, n the value Y being a calculated content (%) of the indigestible component. |