Discloses the use of alternan-oligosaccharide with a weight average degree of polymerization of 18.5 or 15.4 or below as ingredient for acidic foodstuffs or beverages, wherein the foodstuff has a pH of below 3. The alternan -oligosaccharide is produced by the reaction of sucrose with a suitable acceptor molecule in presence of alternan-sucrase enzyme and the foodstuff is subjected to heating temperature of at least 60 °C or 80-130 °C. Further discloses the use of alternan-oligosaccharide as ingredient for acidic foodstuffs or beverages, wherein the amount of alternan-oligosaccharide is in a range of 0.1-10 % based on total weight.
