Carbonaceous additive for food and food compounds that contain fermentations.

Process for the preparation of a fermented, characterized in that food composition is used in the course of the fermentation a carbonaceous additive comprising branched maltodextrins presenting between 15 and 35% of glycosidic bonds 1-> 6, containing less than 20% reducing sugars , an index of polydispersity less than 5 and an average molecular mass Mn at most equal to 4500 g / mol, and standard maltodextrins.