WO1989002225A1 - Snack cracker - Google Patents
Snack cracker Download PDFInfo
- Publication number
- WO1989002225A1 WO1989002225A1 PCT/US1988/003105 US8803105W WO8902225A1 WO 1989002225 A1 WO1989002225 A1 WO 1989002225A1 US 8803105 W US8803105 W US 8803105W WO 8902225 A1 WO8902225 A1 WO 8902225A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- product
- weight
- percent
- present
- range
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
Definitions
- Heart disease causes more deaths of both men and women than all cancer combined. And a major risk factor of heart disease is high cholesterol in the blood. Another factor is excess weight.
- High blood cholesterol can be lowered by changes in diet.
- Oat bran has beneficial effects because it contains a large percentage of water-soluble fiber termed gum. There is more gum in oat bran than in oatmeal, and oat bran is better. Guar gum is also useful. Guar gum makes thick and heavy soups and stews. Guar gum has been known to lower serum cholesterol by an average of 16.6 percent. Soluble fibers, such as oat bran and guar gum affect glucose metabolism and insulin requirements.
- Soluble fibers or gums need to be ingested regularly in small but sufficient quantities.
- the present invention avoids problems inherent in the prior art and produces easily ingestible foods with sufficient but not excessive soluble fibers to reduce plaque and serum cholesterol on a regular basis.
- the invention provides small snack items that have a blend of soluble fibers that lower cholesterol levels and body weight.
- the uniqueness of the blend of oat and guar fibers is responsible for the cholesterol reduction.
- a preferred product has a ratio of oat bran to guar gum of about 2 to 1.
- the oat bran and guar gum combined are about 20 to 30 percent of the product weight.
- the preferred product has about 2 to 4 percent water.
- This invention has created a blend of two soluble fibers, oat and guar, and has incorporated this combination into a cracker.
- This invention provides a food product containing flour, water, oat bran, guar gum.
- the product is blended into a dough, hydrated, rolled, separated, and baked to a crisp cracker-like consistency.
- the product is useful for the palatable human ingestion of sufficient soluble fiber and gum to be effective in reducing serum cholesterol, low density lipids and body weight in humans.
- the flour is present in a range of 32 to 49, preferably 33, percent by weight of the blended ingredients before baking.
- the flour is present in a range of 32.6 to 48.3, preferably 32.9, percent by weight of the blended ingredients before baking.
- the oat bran is present in a range of 6 to 12 , prefer ⁇ ably 10, percent by weight of the blended ingredients before baking.
- the oat bran is present in a range of 6.0 to 11.2, preferably 9.5, percent by weight of the blended ingredients before baking.
- the guar gum is present in a range of 2 to 6, prefer ⁇ ably 5, percent by weight of the bl ided ingredients before baking.
- the guar gum is present in a range of 2.5 to 6.0, preferably 5.0, percent by weight of the blended ingredients before baking.
- the dough Before baking the water is present in a range of 33.8 to 49.3 preferably 48.3 percent by weight of the blended ingredients.
- the dough may be rolled to about 1/32 to 3/32, preferably 3/64, inch in thickness.
- the invention provides a solid palatable food product for mastication, ingestion, digestion, assimilation and elimination to reduce vascular cholesterol, low denisty lipids and body mass in humans comprising oat bran and guar gum in a ratio of about two parts by weight oat bran to one part guar gum in combination with sufficient liquid and flour to make a moldable, bakable product.
- This invention provides a unique snack cracker, or more accurately, a blend of soluble fibers, such as con ⁇ tained in the snack cracker.
- This product is targeted toward two purposes: weight loss and reduction of elevated cholesterol levels.
- the invention provides a particular blend of oat bran and guar gum and the product made therefrom. This blend of oat guar may be incorporated into a series of snack products. These are the special ingredients responsible for weight loss and cholesterol-lowering properties.
- soluble fibers or gum are incorporated in palatable snack crackers.
- the dry ingredients - wheat flour (preferably from a soft wheat and commonly called cracker flour) , oat bran, guar gum, and sugar - are placed in a mixer bowl and blended briefly. Then the vegetable oil, dimethyl polysiloxane (DMP) and high fructose corn syrup are added. The ammonium carbonate (dissolved in ten times its weight of warm water, which water is deducted from the final water addition) is added, followed by the remainder of the dough water. The mixture is mixed on low speed for one (1) minute and on medium speed for two (2) minutes. The dough is turned out into a trough, covered, and allowed to rest for ten to twenty minutes, to ensure that the ingredients are equably hydrated.
- DMP dimethyl polysiloxane
- the processing of the dough is similar to that normally employed by a manufacturer of snack-type crackers. It is extruded onto a moving belt in such a way that several overlapping layers of dough are formed. The multi-layered sheet is then reduced in thick ⁇ ness by passing it through successive sheeting and gauging rolls, until a suitably thin continuous sheet of dough is obtained.
- This sheet may be from 1/32 to 3/32 inch in thickness, but is preferably 3/64 iry ⁇ thick.
- Topping salt is applied to the dough sheet if desired (preferably in an amount equal to 0.5% of the total dough weight) , the sheet is scored and docked by passing it under suitable rollers (the preferred shape for individual pieces is a square 3/4 inch on a side, with at least one docking punch in the center) and the sheet is transferred to the band of a tunnel oven which transports it through the various heating/baking zones of the oven.
- suitable rollers the preferred shape for individual pieces is a square 3/4 inch on a side, with at least one docking punch in the center
- the time and temperature of the bake are adjusted to give a finished snack which is baked but not burnt, and has a moisture content of 2% to 4%, preferably 2.5% to 2.8%.
- the snack pieces After exiting from the oven the snack pieces are sprayed with topping oil in an amount equal to 4% to 10% (preferably 6%) of the weight of the pieces, and a suitable topical flavoring is applied.
- topping oil After cooling, the HiFiber Snack product is packed in a suitable packaging medium, i.e., in a bag-in-box or a metallized film bag, which will give it the desired shelf life for retention of consumer acceptance.
- topping oil i.e., a bag-in-box or a metallized film bag
Abstract
Small snack items have a blend of soluble fibers that lower cholesterol levels and body weight. The uniqueness of the blend of oat and guar fibers is responsible for the cholesterol reduction.
Description
SNACK CRACKER
Background of the Invention Heart disease causes more deaths of both men and women than all cancer combined. And a major risk factor of heart disease is high cholesterol in the blood. Another factor is excess weight.
High blood cholesterol can be lowered by changes in diet. One should reduce fat and cholesterol in a diet and eat more fish and poultry and low-cholesterol, low-fat foods, such as vegetables, fruits and whole grains.
There are many high fiber products on the market, including crackers such as asa or Norwegian Crisp Bread. But these products do not contain the fibers of the present invention. The present invention is useful in problems of excess weight, hypercholesterolemia and diabetes.
Recent medical studies have shown that a fat- modified, low-cholesterol diet and increased soluble oat fiber can reduce the level of blood cholesterol in adults. Lowering high blood cholesterol may help reduce the risk of a heart attack.
Oat bran has beneficial effects because it contains a large percentage of water-soluble fiber termed gum. There is more gum in oat bran than in oatmeal, and oat bran is better. Guar gum is also useful. Guar gum makes thick and heavy soups and stews. Guar gum has been known to lower serum cholesterol by an average of 16.6 percent. Soluble fibers, such as oat bran and guar gum affect glucose metabolism and insulin requirements.
One of the difficulties of ingesting sufficient quantities of oat bran and guar gum is that they tend to be unpalatable or to produce sticky gummy masses. Soups and
stews which use guar gum as thickeners tend to be too thick and rubbery or gummy. Ingesting unhydolized guar gum should be avoided.
Soluble fibers or gums need to be ingested regularly in small but sufficient quantities.
Summary of the Invention
The present invention avoids problems inherent in the prior art and produces easily ingestible foods with sufficient but not excessive soluble fibers to reduce plaque and serum cholesterol on a regular basis.
The invention provides small snack items that have a blend of soluble fibers that lower cholesterol levels and body weight. The uniqueness of the blend of oat and guar fibers is responsible for the cholesterol reduction. A preferred product has a ratio of oat bran to guar gum of about 2 to 1. The oat bran and guar gum combined are about 20 to 30 percent of the product weight. The preferred product has about 2 to 4 percent water.
This invention has created a blend of two soluble fibers, oat and guar, and has incorporated this combination into a cracker.
This invention provides a food product containing flour, water, oat bran, guar gum. The product is blended into a dough, hydrated, rolled, separated, and baked to a crisp cracker-like consistency. The product is useful for the palatable human ingestion of sufficient soluble fiber and gum to be effective in reducing serum cholesterol, low density lipids and body weight in humans.
The flour is present in a range of 32 to 49, preferably 33, percent by weight of the blended ingredients before baking.
In the preferred product, the flour is present in a range of 32.6 to 48.3, preferably 32.9, percent by weight of the blended ingredients before baking.
The oat bran is present in a range of 6 to 12 , prefer¬ ably 10, percent by weight of the blended ingredients before baking.
In the preferred product the oat bran is present in a range of 6.0 to 11.2, preferably 9.5, percent by weight of the blended ingredients before baking.
The guar gum is present in a range of 2 to 6, prefer¬ ably 5, percent by weight of the bl ided ingredients before baking.
In a preferred product the guar gum is present in a range of 2.5 to 6.0, preferably 5.0, percent by weight of the blended ingredients before baking.
Before baking the water is present in a range of 33.8 to 49.3 preferably 48.3 percent by weight of the blended ingredients. The dough may be rolled to about 1/32 to 3/32, preferably 3/64, inch in thickness.
The invention provides a solid palatable food product for mastication, ingestion, digestion, assimilation and elimination to reduce vascular cholesterol, low denisty lipids and body mass in humans comprising oat bran and guar gum in a ratio of about two parts by weight oat bran to one part guar gum in combination with sufficient liquid and flour to make a moldable, bakable product.
This invention provides a unique snack cracker, or more accurately, a blend of soluble fibers, such as con¬ tained in the snack cracker.
This product is targeted toward two purposes: weight loss and reduction of elevated cholesterol levels.
The invention provides a particular blend of oat bran and guar gum and the product made therefrom. This blend of oat guar may be incorporated into a series of snack products. These are the special ingredients responsible for weight loss and cholesterol-lowering properties.
Description of the Preferred Embodiments
In one preferred form of the invention, soluble fibers or gum are incorporated in palatable snack crackers.
The ingredients of dough, the ranges which have been used during the experimental development and the preferred embodiment of the formula are as follows:
Preferred Ingredient Range of Percentages Percentage
Wheat Flour 32.6 - 48.3 32.9
Oat Bran 6.0 - 11.2 9.5
Guar Gum 2.5 - 6.0 5.0
Granulated Sugar 0.0 - 2.0 1.8 HiFructose corn syrup 0.0 - 1.1 1.0 Vegetable oil 0.0 - 5.0 1.0 Baking powder 0.0 - l.0 0.0 Ammonium Carbonate 0.0 - 0.5 0.5 Salt 0.0 - 0.5 0.0 Dimethyl poly¬ siloxane 0.0 - 0.02 0.02. Water 33.8 - 49.3 48.28
To make the dough, the dry ingredients - wheat flour, (preferably from a soft wheat and commonly called cracker flour) , oat bran, guar gum, and sugar - are placed in a mixer bowl and blended briefly. Then the vegetable oil, dimethyl polysiloxane (DMP) and high fructose corn syrup are added. The ammonium carbonate (dissolved in ten times its weight of warm water, which water is deducted from the final water addition) is added, followed by the remainder of the dough water. The mixture is mixed on low speed for one (1) minute and on medium speed for two (2) minutes.
The dough is turned out into a trough, covered, and allowed to rest for ten to twenty minutes, to ensure that the ingredients are equably hydrated. The processing of the dough is similar to that normally employed by a manufacturer of snack-type crackers. It is extruded onto a moving belt in such a way that several overlapping layers of dough are formed. The multi-layered sheet is then reduced in thick¬ ness by passing it through successive sheeting and gauging rolls, until a suitably thin continuous sheet of dough is obtained. This sheet may be from 1/32 to 3/32 inch in thickness, but is preferably 3/64 iryΛ thick.
Topping salt is applied to the dough sheet if desired (preferably in an amount equal to 0.5% of the total dough weight) , the sheet is scored and docked by passing it under suitable rollers (the preferred shape for individual pieces is a square 3/4 inch on a side, with at least one docking punch in the center) and the sheet is transferred to the band of a tunnel oven which transports it through the various heating/baking zones of the oven. The time and temperature of the bake are adjusted to give a finished snack which is baked but not burnt, and has a moisture content of 2% to 4%, preferably 2.5% to 2.8%.
After exiting from the oven the snack pieces are sprayed with topping oil in an amount equal to 4% to 10% (preferably 6%) of the weight of the pieces, and a suitable topical flavoring is applied. After cooling, the HiFiber Snack product is packed in a suitable packaging medium, i.e., in a bag-in-box or a metallized film bag, which will give it the desired shelf life for retention of consumer acceptance.
One example of a snack cracker formula is as follows:
While the invention has beenrdescribed with reference to specific embodiments, modifications and variations may be made without departing from the scope of the invention, which is defined in the following claims. That which is claimed is:
Claims
1. A food product containing flour, water, oat bran, guar gum blended into a dough, hydrated, rolled, separated, and baked to a crisp cracker-like consistency and useful for the palatable human ingestion of sufficient soluble fiber and gum to be effective in reducing serum cholesterol, low density lipids and body weight in humans.
2. The product of claim 1 wherein the flour is present in a range of 32.6 to 48.3 preferably 32.9 percent by weight of the blended ingredients before baking.
3. The product of claim 1 wherein the flour is present in a range of 32 to 48 preferably 33 percent by weight of the blended ingredients before baking.
4. The product of claim 1 wherein the oat bran is present in a range of 6 to 11 preferably 10 percent by weight of the blended ingredients before baking.
5. The product of claim 1 wherein the oat bran is present in a range of 6.0 to 11.2 preferably 9.5 percent by weight of the blended ingredients before baking.
6. The product of claim 1 wherein the guar gum is present in a range of 3 to 6 preferably 5 percent by weight of the blended ingredients before baking.
7. The product of claim 1 wherein the guar gum is present in a range of 2.5 to 6.0 preferably 5.0 percent by weight of the blended ingredients before baking.
8. The product of claim 1 wherein the water is present in a range of 33.8 to 49.3 preferably 48.3 percent by weight of the blended ingredients before baking.
9. The product of claim 1 wherein the dough is rolled to about 1/32 to 3/32 preferably 3/64 inch in thick¬ ness.
10. The product of claim 3 wherein oat bran is present in about 6 to 11 preferably 10 percent by weight of the blended ingredients before baking.
11. The product of claim 3 wherein the guar gum is present in a range of 3 to 6 preferably 5 percent by weight of the blended ingredients before baking.
12. The product of claim 11 wherein oat bran is present in about 6 to 11 preferably 10 percent by weight of the blended ingredients before baking.
13. The product of claim 12 further comprising in percent by unbaked weight
14. The product of claim 1 further comprising in ercent b unbaked wei ht
15. A solid palatable food product for mastication, ingestion, digestion, assimilation and elimination to reduce vascular cholesterol, low deniεty lipids and body mass in humans comprising oat bran and guar gum in a ratio of about two parts by weight oat bran to one part guar gum in combination with sufficient liquid and flour to make a moldable, bakable product.
16. The product of claim 15 further comprising in percent by unbaked weight
Preferred Ingredient Range of Percentages Percentage
Wheat Flour 32.6 - 48.3 32.9
Oat Bran 6.0 - 11.2 9.5
Guar Gum 2.5 - 6.0 5.0'
Granulated Sugar 0.0 - .2.0 1.8 HiFructose corn syrup 0.0 - 1.1 1.0 Vegetable oil 0.0 - 5. 1.0 Baking powder 0.0 - 1.0 0.0 Ammonium Carbonate 0.0 - 0.5 0.5 Salt 0.0 - 0.5 0.0 Dimethyl poly¬ siloxane 0.0 - 0.02 0.02.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US9361687A | 1987-09-08 | 1987-09-08 | |
US093,616 | 1987-09-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1989002225A1 true WO1989002225A1 (en) | 1989-03-23 |
Family
ID=22239887
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1988/003105 WO1989002225A1 (en) | 1987-09-08 | 1988-09-08 | Snack cracker |
Country Status (2)
Country | Link |
---|---|
AU (1) | AU2529588A (en) |
WO (1) | WO1989002225A1 (en) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5015486A (en) * | 1989-09-11 | 1991-05-14 | General Mills, Inc. | Dry mix for microwave muffins with psyllium and method of preparation |
US5024996A (en) * | 1989-12-05 | 1991-06-18 | General Mills, Inc. | R-T-E cereal with soluble fibers |
US5026689A (en) * | 1989-03-29 | 1991-06-25 | General Mills, Inc. | R-T-E cereal with psyllium |
EP0434025A2 (en) * | 1989-12-20 | 1991-06-26 | Jacobs Suchard AG | Process for making crispies with improved nutritive properties |
EP0608031A1 (en) * | 1993-01-19 | 1994-07-27 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | A process for manufacturing mouldings on the basis of a starch product, as well as a mixture in powdered form to be used therein |
USRE36067E (en) * | 1989-03-29 | 1999-01-26 | Kellogg Company | R-T-E cereal with psyllium |
EP1323355A1 (en) * | 2001-12-28 | 2003-07-02 | Societe Des Produits Nestle S.A. | Food product with high viscosity |
WO2007063349A1 (en) * | 2005-11-29 | 2007-06-07 | Diabet Trade Kft. | Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals |
US9585402B2 (en) | 2008-10-23 | 2017-03-07 | Generale Biscuit | Biscuit comprising guar gum |
WO2023187211A1 (en) * | 2022-04-01 | 2023-10-05 | Cambridge Glycoscience Ltd | Dough compositions, products and related methods |
US11871763B2 (en) | 2019-12-12 | 2024-01-16 | Cambridge Glycoscience Ltd | Low sugar multiphase foodstuffs |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4496606A (en) * | 1983-04-29 | 1985-01-29 | Nabisco Brands, Inc. | Guar gum food bar |
US4497840A (en) * | 1981-06-29 | 1985-02-05 | The Quaker Oats Company | Cereal foods made from oats and method of making |
US4526800A (en) * | 1980-04-26 | 1985-07-02 | Howard Alan N | Cereal snackfoods and compositions and methods for making the same |
US4551347A (en) * | 1983-09-14 | 1985-11-05 | Nabisco Brands, Inc. | Process of preparing instant, flaked, wheat farina |
US4590088A (en) * | 1984-10-16 | 1986-05-20 | Nabisco Brands | Method of preparing instant, flaked, wheat farina |
US4624856A (en) * | 1981-08-18 | 1986-11-25 | Nabisco Brands, Inc. | Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein |
-
1988
- 1988-09-08 AU AU25295/88A patent/AU2529588A/en not_active Abandoned
- 1988-09-08 WO PCT/US1988/003105 patent/WO1989002225A1/en unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4526800A (en) * | 1980-04-26 | 1985-07-02 | Howard Alan N | Cereal snackfoods and compositions and methods for making the same |
US4497840A (en) * | 1981-06-29 | 1985-02-05 | The Quaker Oats Company | Cereal foods made from oats and method of making |
US4624856A (en) * | 1981-08-18 | 1986-11-25 | Nabisco Brands, Inc. | Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein |
US4496606A (en) * | 1983-04-29 | 1985-01-29 | Nabisco Brands, Inc. | Guar gum food bar |
US4551347A (en) * | 1983-09-14 | 1985-11-05 | Nabisco Brands, Inc. | Process of preparing instant, flaked, wheat farina |
US4590088A (en) * | 1984-10-16 | 1986-05-20 | Nabisco Brands | Method of preparing instant, flaked, wheat farina |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5026689A (en) * | 1989-03-29 | 1991-06-25 | General Mills, Inc. | R-T-E cereal with psyllium |
USRE36067E (en) * | 1989-03-29 | 1999-01-26 | Kellogg Company | R-T-E cereal with psyllium |
US5015486A (en) * | 1989-09-11 | 1991-05-14 | General Mills, Inc. | Dry mix for microwave muffins with psyllium and method of preparation |
US5024996A (en) * | 1989-12-05 | 1991-06-18 | General Mills, Inc. | R-T-E cereal with soluble fibers |
EP0434025A2 (en) * | 1989-12-20 | 1991-06-26 | Jacobs Suchard AG | Process for making crispies with improved nutritive properties |
DE3942035A1 (en) * | 1989-12-20 | 1991-06-27 | Jacobs Suchard Ag | PROCESS FOR PREPARING CRISPIES WITH IMPROVED NUTRITIONAL PHYSIOLOGICAL PROPERTIES |
EP0434025A3 (en) * | 1989-12-20 | 1991-08-28 | Jacobs Suchard Ag | Process for making crispies with improved nutritive properties |
EP0608031A1 (en) * | 1993-01-19 | 1994-07-27 | Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. | A process for manufacturing mouldings on the basis of a starch product, as well as a mixture in powdered form to be used therein |
EP1323355A1 (en) * | 2001-12-28 | 2003-07-02 | Societe Des Produits Nestle S.A. | Food product with high viscosity |
WO2003055331A1 (en) * | 2001-12-28 | 2003-07-10 | Societes Des Produits Nestle S.A. | Food product with high viscosity |
US7320810B2 (en) | 2001-12-28 | 2008-01-22 | Nestec S.A. | Food product with high viscosity |
CN100379358C (en) * | 2001-12-28 | 2008-04-09 | 雀巢产品有限公司 | Food product with high viscosity |
AU2002358808B2 (en) * | 2001-12-28 | 2008-04-17 | Premier Nutrition Corporation | Food product with high viscosity |
WO2007063349A1 (en) * | 2005-11-29 | 2007-06-07 | Diabet Trade Kft. | Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals |
US9585402B2 (en) | 2008-10-23 | 2017-03-07 | Generale Biscuit | Biscuit comprising guar gum |
US11871763B2 (en) | 2019-12-12 | 2024-01-16 | Cambridge Glycoscience Ltd | Low sugar multiphase foodstuffs |
WO2023187211A1 (en) * | 2022-04-01 | 2023-10-05 | Cambridge Glycoscience Ltd | Dough compositions, products and related methods |
WO2023187213A1 (en) * | 2022-04-01 | 2023-10-05 | Cambridge Glycoscience Ltd | Flour compositions and products |
Also Published As
Publication number | Publication date |
---|---|
AU2529588A (en) | 1989-04-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU781224B2 (en) | Diabetic nutritionals | |
US5382443A (en) | Ready-to-eat cereals containing extruded pre-wetted psyllium | |
US20020012733A1 (en) | Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels | |
EP0205273B1 (en) | Fat and oil replacements as human food ingredients | |
US5268367A (en) | Composition and method for lowering blood level of LDL-cholesterol | |
AU6565398A (en) | Polydextrose as a fat absorption inhibitor in fried foods | |
WO1989002225A1 (en) | Snack cracker | |
US5384136A (en) | Psyllium-enriched dough products and method for making the same | |
US6248387B1 (en) | Psyllium enriched baked snack foods | |
AU685515B2 (en) | Psyllium containing snack bars, processes for making these, and uses thereof | |
US5466479A (en) | Fat and oil replacements as human food ingredients | |
Ranhotra et al. | Food uses of oats | |
EP0707448A1 (en) | Low fat, low calorie fat substitute | |
HU226088B1 (en) | Diabetic flour, flourmix and admixture free from bran and process for producing of baking product especially bread, rolls and cake and using these | |
WO1995026641A1 (en) | Low fat, low calorie, fat substitute | |
EP0208509A2 (en) | Baked products with shelf stable texture | |
CN117546895A (en) | Low-GI biscuit with stomach nourishing function and preparation method thereof | |
TWM546686U (en) | Green banana protection particle | |
MXPA98004851A (en) | Methods and composition to make breading products and tortillas using the nixtamalized maize shell as a source of dietet fiber |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AU JP KR |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): AT BE CH DE FR GB IT LU NL SE |