Definition
Carbohydrate polymers with a degree of polymerisation (DP) not lower than three, which are not hydrolysed by the endogenous enzymes in the small intestine of humans and the same consists of one or more of-
(i) edible carbohydrate polymers naturally occurring in the food as consumed;
(ii) carbohydrate polymers, which have been obtained from food raw material by physical, enzymatic or chemical means;
(iii) synthetic carbohydrate polymers
References
Food Safety and Standards (Advertising and Claims) Regulations (2018)
