(77c) Design and Potential Applications of Slowly Digestible State Carbohydrate

Food carbohydrate is pricipal susbstrate for energy metabolism, and it has been classified into glycemic carbohydrate (digested and absorbed in the small intestine) and non-glycemic carbohydrate (enter the large intestine) based on nutritional physiological characterisation. The glycemic carbohydrate with slowly diegestible property is beneficial for dietary management of metabolic disorders, including obesity, diabetes, prediabetes, glycogen storage disease, cardiovascular disease, and metabolic syndrome. This presentation will focus on food digestion process, slow digestion mechanism, the biological functions and developments in preparation of novel slowly digestible carbohydrates. The application possibilities of new slow digestible carbohydrate types in food and beverage. Examples to be shown are slowly digestible starch, D-tagatose, difructose anhydride, D-psicose, trehalose, isomaltulose, oligo-alternan, pullulans and other slow digestible syrups.