The present invention relates to a process for preparing konjac glucomannan hydrolysates said process comprising the following steps: a. hydrolyzing a konjac glucomannan flour in the presence of a food-grade acid to provide a partially hydrolyzed konjac glucomannan, the moisture content at the beginning of said acid hydrolysis not exceeding 25 % by weight, preferably between 15 and 22 % by weight, more preferably between 18 and 20 % by weight; b. further hydrolyzing the partially hydrolyzed product of step a) in the presence of at least one enzyme chosen in the group consisting of transglucosidase, β-amylase, pullulanase, maltogenase glucoamylase, cyclodextrin glycosyltransferase, β-glucanase, cellulase, xylanase and polygalacturonase, preferably in the group consisting of transglucosidase, β-amylase, pullulanase and maltogenase, more preferably in the group consisting of transglucosidase and pullulanase; c. recovering the konjac glucomannan hydrolysates of step b).
