| abstract |
The present invention relates to the field of poly-and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched α-glucan. Further aspects of the invention are a branched α-glucancomprising alternating α(1→4) and α(1→6) glucosidic linkages and having α(1→4,6) branching points, a food composition, and the use of an α-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material. |