Heat treatment for decreasing the allergenicity of psyllium seed

Details Heat treatment for decreasing the allergenicity of psyllium seed Heat treatment for decreasing the allergenicity of psyllium seed

1992-01-28

1993-12-21

Brown, Johnnie R.

Drug, bio-affecting and body treating compositions

Antigen, epitope, or other immunospecific immunoeffector

Conjugate or complex

536124, 536128, C07H 100, A61K 3500

Patent

active

052719367

ABSTRACT:
Disclosed is a method of reducing the allergenicity of psyllium seed husks and psyllium seed husk-containing food additives. The method comprises subjecting ground psyllium seed husks to a wet heat treatment for a time and at a temperature and pressure sufficient to reduce the allergenicity of the psyllium seed husks. Psyllium seed husks alone can be subjected to the wet heat treatment to reduce its allergenicity and subsequently used as an ingredient to produce a psyllium-containing food additive or food product. Alternatively, psyllium seed husks can be mixed with one or more other ingredients of a food additive or food product and then subjected to the wet heat treatment during production of the food additive or food product.

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patent: 4548806 (1985-10-01), Colliopoulos et al.
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patent: 4813613 (1989-03-01), Salete
patent: 4828842 (1989-05-01), Furst et al.
patent: 4911889 (1990-03-01), Leland et al.
patent: 5085785 (1992-02-01), Reeves
"A Closer Look at Dietary Fiber", Food Engineering, May 1985.
Chan et al. "A Forgotten Natural Dietary Fiber: Psyllium Mucilloid", Cereal Foods World, Nov. 1988, vol. 33, No. 11.

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