Food product with high viscosity

Details Food product with high viscosity Food product with high viscosity

2008-01-22

2008-01-22

Pratt, Helen (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

C426S436000, C426S472000, C426S478000, C426S479000, C426S573000

Reexamination Certificate

active

07320810

ABSTRACT:
The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

REFERENCES:
patent: 4876102 (1989-10-01), Feeney et al.
patent: 4961937 (1990-10-01), Rudel
patent: 5024996 (1991-06-01), Ringe
patent: 5612074 (1997-03-01), Leach
patent: WO 89/02225 (1989-03-01), None
patent: WO 01/26479 (2001-04-01), None
Nnanna et al. article entitled: “Adsorption-isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (β-D-Glucan)”Journal of Food Science, vol. 61, No. 1, 1996, pp. 121-126.

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