2.4. Interventional Products
The maltodextrin used in this study was “GlucidexThe oligomalt used in this study was comprised of small quantities of free sugars (<5.5% sugars, of which <0.2% is fructose and 5.3% is leucrose but zero glucose, sucrose, isomaltose, or maltose), with an average ± standard deviation DP of 16.5 ± 0.1 and a molecular weight of 2.7 ± 0.02 kDa.The test products were provided as sachets (i.e., powders with approx. 4% moisture), each containing 45 g of carbohydrates (either 45 g oligomalt, 20 g oligomalt + 25 g maltodextrin, or 45 g maltodextrin), which were to be dissolved in 300 mL water and taken together with a meal.