Abstract: Object: To provide an agent for sustaining satiety or a method for sustaining satiety, with which an individual's food intake is reduced by sustaining satiety, and as a result, pathological conditions such as obesity due to overeating can be prevented and improved. Means for Resolution: An agent for sustaining satiety containing D-psicose as an active ingredient and a method for sustaining satiety by the ingestion of D-psicose. Advantageous Effect: Satiety can be sustained although the increase in blood glucose level after eating is suppressed. A means for sustaining satiety which is useful for those who are anxious about their blood glucose level and those who are health conscious can be provided.

Abstract: The present invention provides a low-cost method for production of isoglucose comprising indigestible dextrin with a high value of use in foods and beverages. This method comprises the following step (A) and at least one of the subsequent steps (B) and (C). (A) steps of acting glucoamylase on pyrodextrin comprising digestion-resistant components and hydrolyzing the digestible components in glucose, (B) step of adding fructose, (C) step of converting a portion of the glucose produced into fructose by means of glucose isomerase.

Abstract: A process for preparing a dextrin containing a dietary fiber characterized by dissolving a pyrodextrin in water and causing .alpha.-amylase to act on the solution.

Abstract: A method for decreasing a content of lipid and total cholesterol in serum and increasing a relative content of HDL cholesterol in serum which comprises the steps:(a) providing a pyrodextrin hydrolysate which is obtained by heating starch in the presence of an acid and hydrolyzing the pyrodextrin with .alpha.-amylase; and(b) administering an effective amount of the pyrodextrin hydrolysate to an animal.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.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 equations, i.e., Equations 1 to 30, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to potato starch and heating the potato starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: A method for preparing a low caloric dextrin of which caloric value is not more than 280 kcal/100 g is provided using a pyrodextrin prepared by heating a starch to which mineral acid is added. The method comprising the steps of dissolving a pyrodextrin into water, and reacting alpha-amylase on the dextrin.

Abstract: A food or feed having an indigestible dextrin exhibits a hypotensive effect.

Abstract: A food composite performing a function of large bowel regulation and comprising a refined product of pyrodextrin obtained as an active ingredient through a process of decomposing starch or starch hydrolyzate by heating in the presence of an acid or without acid.

Abstract: A process of preparing galacto-oligosaccharides comprising the step of heating up lactose, or, a mixture of lactose and galactose under presence of an inorganic acid as a catalyst in an anhydrous powder condition.

Abstract: An indigestible dextrin characterized in that the dextrin is prepared by heat-treating potato starch with addition of hydrochloric acid thereto to obtain a pyrodextrin, hydrolyzing the pyrodextrin with alpha-amylase and glucoamylase and removing at least one-half of glucose formed from the resulting hydrolyzate, and comprises a fraction other than glucose.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.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.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: A food composite for saving insulin secretion comprising a refined product of pyrodextrin obtained as an active ingredient through a process of decomposing starch or starch hydrolyzate by heating in the presence of an acid or without acid.

Abstract: A process of preparing indigestible heteropolysaccharides which features dissolving starch decomposition products and at least one kind out of monosaccharides excluding glucose, homo-oligosaccharides excluding gluco-oligosaccharides, and hetero-oligosaccharides into water and to which an inorganic acid was added, then powdering and heating the powder in an anhydrous condition thereof.