Food product with high viscosity

A food and sticky technology, applied in food preparation, food science, application, etc., can solve problems affecting the absorption rate of glucose

Inactive Publication Date: 2005-04-20
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This led to the further realization that it might actually be th

Method used

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  • Food product with high viscosity
  • Food product with high viscosity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Example 1: Preparation of Bar Food Containing Soluble Fiber, Oat Bran Concentrate, and Cereal Bran

[0069] Dry mixes and binders were prepared with the following ingredients (in weight percent):

[0070] Binding agent

[0071] Glucose Syrup 17

[0072] Sucrose 8

[0073] invert sugar 10

[0074] Fat 7.82

[0075] Lecithin 0.1

[0076] dry mix

[0077] Apple Diced 10

[0078] Rice Chips 10

[0079] Oat Bran 30

[0080] Oat Bran Concentrate 6.0

[0081] guar beans 1

[0082] Apple Spice 0.08

[0083] The percentages (by weight of the dry mix) of guar, oat bran and oat bran concentrate were 1.9%, 18.9% and 7.5%, respectively.

[0084] Rice crisps were obtained by cooking-pressing-expanding rice flour (purchased from GEMEF Industries, 44, rue de Louvre, Paris, France) according to standard techniques.

[0085] The ingredients were mixed well and placed on a Bepex-Hutt Roller Slab Former Type GP which compressed the mixture and gave a flat slab approximately 1.5 ...

Embodiment 2

[0087] Example 2: Stickiness caused by fiber, oat bran concentrate and cereal bran

[0088] The stickiness of the different ingredients in the sticks of Example 1 was measured alone or in combination with other ingredients (A-D below) in 37°C water supplemented with pancreatin preparation (for digestion of starch and dextrin). Viscometer using Brookfield (speed 50 -1 , Spindel No.4).

[0089] The ingredients or mixture are as follows:

[0090] A: 1g guar beans

[0091] B: 1g guar + 11g oat bran

[0092] C: 1g guar + 4g oat bran concentrate

[0093] D: 1g guar + 11g oat bran + 4g oat bran concentrate

[0094] The viscosity of 4 samples was measured during 90 minutes. result in figure 1 given in.

[0095] From figure 1 As can be seen in , the combination of guar and oat bran resulted in a significant increase in viscosity after 60 and 90 minutes. This is to be expected since both guar and oat bran contain soluble fiber which will release and hydrate over time in 37°C w...

Embodiment 3

[0098] Example 3: Sugar Release During Dialysis of Bar Mixture in Water and Pancreatin Preparation

[0099] 75 g of the mix according to Example 1 were compared to a similar mix in which the oat bran concentrate and guar gum were completely replaced by rice crisps. Each mixture was supplemented with 0.1 pancreatin to simulate saliva. The two mixtures were placed in a dialysis bag (diameter: 2 cm, length: 30 cm), and the dialysis bag was incubated in a container containing 1 L of mineral water (37° C.) under gentle agitation.

[0100] Total sugars were measured by the phenol sulfate method every 30 minutes for 3 hours. Knead the dialysis bag briefly every 10 minutes.

[0101] result in figure 2 given in. It can be seen that the mixture containing guar, oat bran and oat bran concentrate released sugar more slowly than the control containing only oat bran.

[0102] In summary, a combination of highly viscous soluble fiber, cereal bran and oat bran concentrate is suitable fo...

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Abstract

The present invention relates to a food product comprising 0.5-5% viscous soluble fiber, 2-2% oat bran concentrate and 7-35% cereal bran in percent by weight of dry matter. Specific amounts of these ingredients provide high viscosity and are suitable for delaying glucose absorption or appearance in the blood and/or maintaining elevated glucose levels against high glucose spikes. The high viscosity of foods has been shown to be a key factor in the emergence of glucose in the bloodstream. Therefore, the food product according to the invention is also suitable for diabetics.

Description

[0001] The present invention relates to food products containing viscous soluble fiber, oat bran concentrate and oat bran. The invention also relates to the use of viscous soluble fibers for synergistically increasing the viscosity of food products which also contain oat bran and / or oat bran concentrates, the invention also relates to the use of cereal bran for increasing the viscosity of food products which Also contains viscous soluble fiber and / or oat bran concentrate. The present invention also relates to the use of viscous soluble fibres, oat bran and oat bran concentrates in the preparation of foods for providing energy over a long period of time and / or slowing down the appearance of glucose in the blood and / or increasing the viscosity of foods. Background technique [0002] The beneficial properties of fiber as part of the daily diet have been increasingly recognized over the past few decades. Fiber includes the soluble and insoluble parts of food that are not digested...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/126
CPCA23L7/115A23L7/126
Inventor P·维史O·巴莱沃尔H·米隆B·西韦特
Owner SOC DES PROD NESTLE SA
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