abstract |
The subject of the invention is maltodextrinsntrendy, characterized by the fact that they havenbetween 22% and 35%, preferably between 27 and 34%, ofnGlucosidic linkages 1 → 6, a sugar contentnreducers less than 20%, an index ofnpolymolecularity less than 5 and a molecular massnnumber average Mn at most equal to 4500 g / mole, and theirnprocess of obtaining. |