Fully caloric, slowly digestible carbohydrate composition

A food product or beverage comprising a digestible carbohydrate composition comprising

• a. at least 65% (w/w) glucose-based saccharides on a dry basis, wherein the saccharides have a reducing end and D-glucose monomers linked with alternating α1-6 and α1-3 glycosidic linkages, wherein an acceptor molecule is present at the reducing end;
• and
• b. 0.1 to 30% (w/w) of fructose equivalents on a dry basis;
• wherein the glucose-based saccharides have an average degree of polymerization greater than 16 and less than 18 as measured by HPAEC-PAD.

A method of reducing postprandial glucose in a subject, comprising administering an effective amount of a digestible carbohydrate composition comprising

• a. at least 65% (w/w) glucose-based saccharides on a dry basis, wherein the saccharides have a reducing end and D-glucose monomers linked with alternating α1-6 and α1-3 glycosidic linkages, wherein an acceptor molecule is present at the reducing end;
• and
• b. 0.1 to 30% (w/w) of fructose equivalents on a dry basis;
• wherein the glucose-based saccharides have an average degree of polymerization greater than 16 and less than 18 as measured by HPAEC-PAD.