Solid food product comprising beta-glucan

Abstract

A method of producing a solid food product is disclosed. The method comprises mixing from 50 up to 80 % by weight of flour, from 5 up to 20 % by weight of a dietary supplement in powder form comprising β- glucan at a concentration of at least 20 % by weight of the dietary supplement, from 5 up to 15 % by weight of glycerol, from 2.5 up to 12.5 % by weight of an oil, and from 0.1 up to 5 % by weight of an emulsifier to form a composition. The composition is cold extruded at a temperature of no more than 90°C into an extruded food product and the extruded food product is cut to form the solid food product.

Description

[0001] SOLID FOOD PRODUCT

[0002] TECHNICAL FIELD

[0003] The represent invention generally relates to solid food products, and in particular to solid food products suitable as food to overweight subjects or subjects having a need to lose weight, and to production of such solid food products.

[0004] BACKGROUND

[0005] There are many types of solid food products currently on the market targeting certain consumer types based on the specific ingredients of the solid food products. For example, more and more people are suffering from diseases of affluence, such as obesity, diabetes, and ischemic heart diseases. This negative trend is also seen among our domestic animals and pets. A common problem among overweight people and animals is high cholesterol.

[0006] There is therefore a need for solid food and feed products suitable for overweight people and animals, and in particular such subjects suffering from high cholesterol.

[0007] WO 2020 / 221686 relates to a solid food composition, which is generally gluten and lactose free, and its use for treating and preventing metabolic diseases.

[0008] SUMMARY

[0009] It is a general objective to provide a method of producing solid food products suitable for food to overweight subjects.

[0010] This and other objectives are met by embodiments as disclosed herein.

[0011] The present invention is defined in the independent claims. Further embodiments of the invention are defined in the dependent claims.

[0012] An aspect of the invention relates to a method of producing a solid food product. The method comprises mixing from 50 up to 80 % by weight of flour, from 5 up to 20 % by weight of a dietary supplement in powder form comprising 0-glucan at a concentration of at least 20 % by weight of the dietary supplement, from 5 up to 15 % by weight of glycerol, from 2.5 up to 12.5 % by weight of an oil, and from 0.1 up to 5 % by weight of an emulsifier to form a composition. The method also comprises cold extruding the composition at a temperature of no more than 90°C into an extruded food product and cutting the extruded food product to form the solid food product.

[0013] Another aspect of the invention relates to a solid food product comprising flour at from 50 up to 80 % by weight, a dietary supplement in powder form at from 5 up to 20 % by weight of, wherein the dietary supplement comprises p-glucan at a concentration of at least 20 % by weight of the dietary supplement, glycerol at from 5 up to 15 % by weight, an oil at from 2.5 up to 12.5 % by weight, and an emulsifier at from 0.1 up to 5 % by weight.

[0014] Further aspects of the invention relate to a solid food product according to above for use as a medicament and for use in treatment of overweight in a mammal subject suffering from overweight.

[0015] The production method of the invention enables production of solid food products comprising biologically active p-glucan homogenously distributed throughout the solid food products. Such solid food products are suitable as preloads for overweighted subjects.

[0016] BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The embodiments, together with further objects and advantages thereof, may best be understood by making reference to the following description taken together with the accompanying drawings, in which:

[0018] Figs. 1 A and 1 B illustrate beta-glucan preload biscuits according to embodiments of the present invention;

[0019] Fig. 2 is an example of an NMR spectrum from showing higher concentration of SOFA metabolites at day 15 versus day 8; and

[0020] Figs. 3A-3D show box plots of concentration of the SCFA metabolites ((3A): acetate, (3B): propionate, (3C): butyrate, (3D): total SCFA) at day 1 (D1), day 8 (D8) and day 15 (D15) with D15 representing sampling 7 days after start of the beta-glucan preload feed treatment.

[0021] DETAILED DESCRIPTION

[0022] The represent invention generally relates to solid food products, and in particular to solid food products suitable as food to overweight subjects or subjects having a need to lose weight, and to production of such solid food products. The solid food products of the invention include dietary fibers in the form of beta-glucan (0-glucan), which contribute to increased satiety and have beneficial health effects in terms of influencing the composition of the gut microbiota, the metabolites the microbiota produce and an increase in satiety hormones.

[0023] The solid food products of the invention are in particular useful as solid feed products for domestic animals, such as dogs and cats, in particular dogs, suffering from overweight or having a need to lose weight. Obesity is today a major problem affecting not only humans but also our domestic animals and pets. For instance, today about 30-60 % of dogs are overweighted with increased risk of lifestyle diseases, reduced welfare and shortened life. The most common cause of overweight among domestic animals is a too high calorie intake combined with too low physical activity. However, also the gut microbiota and the viscosity of the feed may affect the calorie uptake by the domestic animals.

[0024] An important tool for animal owners to help in losing weight of their overweighted domestic animal or indeed reducing the risk of becoming overweighted at all is that the domestic animal feels satiety following a meal. Dietary fibers, and in particular p-glucan, have shown to cause a reduction in calorie intake in dogs in addition to increased plasma concentration of glucagon-like peptide- 1 (GLP-1) and decreased plasma concentrations of cholesterol, triglycerides and the cytokine tumor necrosis factor alpha (TNF-a). Furthermore, p-glucan may affect the gut microbiota in particular to digest the dietary fibers into shortchain fatty acids (SCFAs), i.e., fatty acids with two to six carbon atoms, such as acetic acid (02:0), propionic acid (03:0) and butyric acid (04:0). Such SCFAs can, in turn, activate G-protein receptor 41 and 43 (GPR-41 and GPR-43), which have been showed to reduce fat storage and increase metabolism of free fat and glucose. Activation of GPR-43 also induces expression of metabolic hormones, such as GLP-1 and peptide tyrosine tyrosine (PYY), which contribute to increased satiety. p-glucans are a group of p-D-glucose polysaccharides naturally occurring in the cell walls of cereals, bacteria and fungi. The most common forms of p-glucans are those comprising D-glucose units with p- 1 ,3 links. Yeast and fungal p-glucans contain 1-6 side branches, while cereal p-glucans contain both p- 1 ,3 and p-1 ,4 backbone bonds. Bacterial, yeast and fungal p-glucans are insoluble in water, whereas cereal p-glucans are water soluble.

[0025] A problem with the inclusion of the dietary fiber p-glucan in solid food products, such as solid feed products for domestic animals, is to produce such solid food products with suitable consistency and homogenous distribution of p-glucan throughout the solid food products while reducing the risk of compromising the structural integrity and the biological activity of p-glucan.

[0026] A currently preferred production method for producing solid food products is to mix the ingredients, extrude the mixture into a string of extruded product and then cutting the string into suitable sized solid food products. Such a production process is in particular suitable for solid feed products for domestic animals in terms of p-glucan containing biscuits or pellets.

[0027] The dietary fiber p-glucan is, however, hard to extrude and the p-glucan mixture could be hard to feed into the extruder and the resulting solid food product has a lot of fibers and might be too hard and compact, see Comparative Example 1. Thus, the dietary fibers not only complicate extrusion of the 0- glucan mixture with a constant feeder rate, which may result in non-homogenous distribution of p-glucan in the manufactured solid food products, but may also cause expansion of the solid food products following extrusions as shown in Comparative Example 2 and therefore solid food products with non- uniform size.

[0028] Another potential problem with extruding p-glucan-containing mixtures is that the extruded string is too elastic to be cut into suitably sized solid food products, such as biscuits or pellets, as shown in Comparative Examples 3 and 4. Such a problem can at least partly be solved by increasing the extrusion temperature, see Comparative Example 4, but with the accompanying risk of compromising the structural integrity and biological activity of the p-glucan.

[0029] There is therefore a need to produce a solid food product comprising p-glucan by extrusion. An aspect of the invention relates to a method of producing a solid food product. The method comprises mixing from 50 up to 80 % by weight of flour, from 5 up to 20 % by weight of a dietary supplement in powder form comprising p-glucan at a concentration of at least 20 % by weight of the dietary supplement, from 5 up to 15 % by weight of glycerol, from 2.5 up to 12.5 % by weight of an oil, and from 0.1 up to 5 % by weight of an emulsifier to form a composition. The method also comprises cold extruding the composition at a temperature of no more than 90°C into an extruded food product and cutting the extruded food product to form the solid food product.

[0030] Reference to a range or interval of values herein, such as from X up to Y, includes the full range of values from X to Y including the end values of the range, i.e., X and Y. The method of the invention uses cold extrusion to extrude the composition into an extruded food product. Cold extrusion as used herein means that the extrusion takes place at a temperature of no more than 90°C. Such a cold extrusion could be performed without applying any heating during the extrusion process or, if heating is applied, such as by heating elements arranged in connection with the extruder, then the heating is controlled so that the temperature of the composition does not exceed 90°C. The temperature limit during extrusion, i.e., 90°C, relates to the maximum average temperature that the composition is exposed to during the cold extrusion. The cold extrusion might, as mentioned above, be conducted without any external heating or mild heating, or indeed with applied cooling, to maintain the temperature at controlled ranged, i.e., equal to or below 90°C.

[0031] The temperature control during extrusion is applied to reduce the risk of compromising the structural integrity and the biological activity of -glucan as exposing p-glucan to high temperatures may deteriorate the dietary fiber.

[0032] However, the cold extrusion of the p-glucan-containing composition puts requirements to the ingredients of the composition and their amounts in order to reproducibly cold extrude the composition into an extruded product that can be cut into solid food products with a homogenous p-glucan content.

[0033] Accordingly, the composition comprises, in addition to the p-glucan-containing dietary supplement, flour as a bulk material constituting the major ingredient of the composition in terms of % by weight. Glycerol and oil are included as binding agents to keep the dry or powder ingredients together in the solid food product following cold extrusion. Such binding agents, in particular glycerol, are beneficial for cold extrusion in order to maintain the structural integrity of the extruded product, whereas in warm extrusion the applied heating will bind the dry ingredients together in the presence of water or an aqueous solution. The oil additionally has lubricating properties during cold extrusion, which facilitates in extruding the composition without a too high increase in temperature.

[0034] The emulsifier stabilizes the composition by reducing the oil-water interface tension. The emulsifier further facilitates mixing the oil with the rest of the ingredients in the composition.

[0035] The ingredients of the composition can be added and mixed in any order, such as added sequentially and mixed during addition, adding some of the ingredients together and then mixing before adding other ingredient(s), or could all be added together and mixed. The composition comprises from 50 up to 80 % by weight of flour acting as a bulk material for the solid food products. In an embodiment, the composition comprises from 55 up to 77 % by weight of flour and more preferably from 60 up to 70 % by weight of flour. As an example, the composition can contain from 65 up to 70 % by weight of flour.

[0036] The flour of the composition could be a single flour or a mixture of multiple, i.e., at least two, flours. In the latter case, the above-mentioned ranges for the flour content in the composition are then for the total content of the flour mixture.

[0037] Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Various types of flours could be used according to the embodiments including, but not limited, to cereal flour, maize flour (also referred to as corn flour), acorn flour, almond flour, bean flour, chestnut flour, coconut flour, rice flour, potato flour (also referred herein as potato starch), and any combination thereof.

[0038] In an embodiment, the flour is selected from the group consisting of cereal flour, maize flour, potato flour, and any combination thereof. In a preferred embodiment, the flour is selected from the group consisting of cereal flour, maize flour, and any combination thereof. In a currently preferred embodiment, the composition comprises cereal flour or a combination of cereal flour and maize flour.

[0039] In an embodiment, the cereal flour is selected from the group consisting of oat flour, wheat flour, rye flour, barley flour and any combination thereof. In a preferred embodiment, the cereal flour is oat flour. Illustrative, but non-limiting, examples of oat flours include oat flour produced by grinding or milling hole oats, oat flour produced by grinding or milling rolled oats, oat flour produced by grinding or milling oat brains, and any combination thereof.

[0040] In a currently preferred embodiment, the flour comprises, preferably consists of, a mixture of cereal flour and a flour selected from the group consisting of potato flour, maize flour, and any combination thereof. In particular, the flour comprises, preferably consists of, a mixture of oat flour and a flour selected from the group consisting of potato flour, maize flour, and any combination thereof, preferably a mixture of oat flour and maize flour, or a mixture of oat flour and potato flour.

[0041] In these embodiments, the flour preferably comprises cereal flour, preferably oat flour, at from 50 up to 90 % by weight, preferably at from 60 up to 80 % by weight, and more preferably at from 65 up to 75 % by weight of the flour. In such embodiments, the flour selected from the group consisting of potato flour, maize flour, and any combination thereof, is at from 10 up to 50 % by weight, preferably at from 20 up to 40 % by weight, and more preferably at from 25 up to 35 % by weight of the flour.

[0042] In an embodiment, the composition comprises from 7.5 up to 17.5 % by weight of the dietary supplement. In a preferred embodiment, the composition comprises from 10 up to 15 % by weight of the dietary supplement.

[0043] In an embodiment, the dietary supplement comprises at least 25 % by weight of p-glucan. In a preferred embodiment, the dietary supplement comprises at least 30 % by weight of p-glucan, preferably at least 32.5 % by weight of p-glucan.

[0044] The dietary supplement is preferably a cereal dietary supplement and the p-glucans of the dietary supplement are therefore preferably cereal p-glucans. As mentioned above, cereal p-glucans contain both p-1 ,3 and p-1 ,4 backbone bonds and generally no branching. Accordingly, the cereal p-glucans are soluble in water and aqueous solutions. Accordingly, cereal p-glucans have the general formula I below:

[0045] In a preferred embodiment, the dietary supplement is oat brans in powder form. An example of a p-gl ucan-contai ni ng dietary supplement that can be used according to the embodiments is PromOat Beta-glucan by Lantmannen, Sweden. PromOat Beta-glucan is a p-glucan-containing dietary supplement in powder form made from 100 % oats without any additives. The p-glucan-containing dietary supplement contains oat brans with a concentration of p-glucan at 34 % by weight.

[0046] Cereal p-glucan is a soluble dietary fiber that has been approved by the "European Food Safety Authority" (EFSA) for medical use with the indication of lowering cholesterol in humans. In humans, it has been shown that intake of p-glucan from oats contributes to lowering levels of cholesterol. The cholesterol- and blood sugar-lowering effect is due to the p-glucan’s effect on the digesta, where the p-glucan, which is water-soluble, forms the digesta into a gel, which traps a certain part of the digesta so that it is not metabolized. It has also been shown in mice that oat p-glucan can have immunomodifying effects by increasing the amount of immunoglobulins, natural killer cells in the blood and having an anti-carcinogenic effect in the large intestine. The immunostimulating effect may be due to p-glucan being able to interact with receptors on macrophages called Dectin-1 and CR-3, where oat p-glucan has some affinity for these.

[0047] P-Glucan has received more attention in recent years and also in dog food research. In one study, obese and normal-weight dogs received p-glucans in their feed for 90 days. The results of the study showed that the p-glucan in the feed contributed to the obese dogs having a lower basal level of blood sugar, lower levels of triglycerides and cholesterol in the blood and lower levels of TNF-a. The obese dogs with the p-glucan-supplemented feed also showed higher levels of GLP-1 compared to both normal-weight dogs without p-glucan in the feed and obese dogs without p-glucan in the feed. At the end of the study, more than 50% of the overweight dogs left food at mealtime, even though the amount of food given had been kept constant. Another study showed that adding p-glucan from oats to the feed reduced the total uptake of nutrients from the feed by 4.6% while increasing the amount of fecal. P-Glucan included in dog feed can also have positive effects on the immune system in dogs and help chronic conditions, such as osteoarthritis and inflammatory bowel disease (IBD).

[0048] The composition comprises glycerol, also referred to as glycerin and propane-1 , 2, 3-triol, as binder for the dry ingredients. In a preferred embodiment, the composition comprises from 7.5 up to 12.5 % by weight of glycerol.

[0049] The composition also comprises an oil acting both as binder for the dry ingredients but also has lubricating properties during cold extrusion, which facilitates in extruding the composition without a too high increase in temperature. In a preferred embodiment, the composition comprises from 5 up to 10 % by weight of the oil.

[0050] The oil is preferably a plant or vegetable oil. In a preferred embodiment, the oil is selected from the group consisting of coconut oil, olive oil, palm oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, palm kernel oil, corn oil, grape seed oil, safflower oil, sesame oil, and any combination thereof. In a currently preferred embodiment, the oil is coconut oil.

[0051] The composition comprises an emulsifier included to stabilize the composition by reducing the oil-water interface tension. The emulsifier further facilitates in mixing the oil with the rest of the ingredients in the composition.

[0052] In a preferred embodiment, the composition comprises from 0.25 up to 4 % by weight of the emulsifier, preferably from 0.25 up to 1 % by weight of the emulsifier. In a particular embodiment, the composition comprises from 0.5 up to 0.75 % by weight of the emulsifier.

[0053] In an embodiment, the emulsifier is a lecithin. In a preferred embodiment, the emulsifier is a vegetable lecithin. Illustrative, but non-limiting, examples of vegetable lecithins that could be used for the composition include soybean lecithin, rapeseed lecithin, cottonseed lecithin, sunflower lecithin, and any combination thereof. In a preferred embodiment, the emulsifier is sunflower lecithin, i.e., lecithin produced from sunflower oil.

[0054] In an embodiment, the composition further comprises at least one additive selected from the group consisting of an antioxidant, a preservative, food coloring, aroma (flavoring agent), and any combination thereof.

[0055] An antioxidant or a combined antioxidant and preservative is preferably included in the composition to reduce the risk of oxidation of the oil included in the composition. Illustrative, but non-limiting, examples of antioxidants or combined antioxidants and preservatives that could be used include a-tocopherol (E- 306), citric acid (E-330), ascorbic acid (E-300), plant pigments (E-163), tea polyphenols, acidulants, such as citric acid (E-330), acetic acid (E-260), ascorbic acid (E-300), lactic acid (E-270), or tartaric acid (E- 334), rosemary extract (E-392), murta extract, tertiary butylhydroquinone (TBHQ, E-319), propyl galate (E-300), and any combination thereof. In a preferred embodiment, rosemary extract is included as combined antioxidant and preservative. The particular aroma or flavoring agent, if any, is typically selected based on the particular type of solid food product and the target group, such as humans or domestic animals or pets. For instance, liver aroma could be used as flavoring agent for solid feed products for dogs.

[0056] In an embodiment, the composition comprises from 0.1 up to 2.5 % by weight of the at least one additive. In a preferred embodiment, the composition comprises from 0.1 up to 1 % by weight and preferably from 0.1 up to 0.5 % by weight of the at least one additive.

[0057] In an embodiment, the composition further comprises from 0.25 up to 5 % by weight of water or an aqueous solution. In a preferred embodiment, the composition comprises from 0.5 up to 2.5 % by weight of water or an aqueous solution. Illustrative, but non-limiting, examples of an aqueous solution that could be used according to the invention include flavored aqueous solutions, such as broth or stock.

[0058] In an embodiment, the composition further comprises from 5 up to 20 % by weight of yeast or a yeast extract. The yeast is preferably brewer’s yeast. The yeast or yeast extract could be in the form of hydrolyzed yeast (extract), also referred to as autolyzed yeast (extract) or yeast (extract) hydrolysate. In an embodiment, the composition comprises from 10 up to 20 % by weight, and more preferably from 15 up to 20 % by weight, of the yeast or the yeast extract.

[0059] In an embodiment, cold extruding the composition comprises cold extruding the composition at a temperature of no more than 80°C, preferably of no more than 70°C, and more preferably of no more than 60°C. In a preferred embodiment, cold extruding the composition comprises cold extruding the composition at a temperature of no more than 55°C, such as at a temperature of equal to or up to 50°C.

[0060] The cold extrusion of the method generates an extruded food product, typically in the form of a string of P-glucan-containing extruded food product. The extruded food product, typically in the form of a string, is then cut using a cutting tool, such as a knife, a cutter, a saw, shears, etc. Such a cutting tool is preferably used to cut the extruded food product into a suitable size to form the solid food product, such as in the form of a biscuit or pellet.

[0061] In an embodiment, the method also comprises coating the solid food product with an oil comprising a flavoring agent. In this embodiment, flavoring agent is added to the solid food product by coating the solid food product with an oil comprising the flavoring agent. This coating could be performed in particular if the composition does not contain any aroma or flavoring agent but may also be performed even if the composition as such comprises aroma or a flavoring agent is an additive.

[0062] The coating of the solid food product can be performed according to various embodiments. For instance, the solid food products could be dipped into the oil comprising the flavoring agent and then dried to form the flavored coating. Alternatively, the flavored oil could be sprayed onto the solid food products.

[0063] The oil used in the coating can be selected from the above-described group of oils used in the composition. In a preferred embodiment, a same oil that was included in the composition is also flavored and used for coating the solid food product. Correspondingly, the particular flavoring agent included in the oil for coating could be the same flavoring agent, if any, included in the composition.

[0064] The present invention also relates to a solid food product comprising flour at from 50 up to 80 % by weight, a dietary supplement in powder form at from 5 up to 20 % by weight, glycerol at from 5 up to 15 % by weight, an oil at from 2.5 up to 12.5 % by weight and an emulsifier at from 0.1 up to 5 % by weight. The dietary supplement comprises p-glucan at a concentration of at least 20 % by weight of the dietary supplement.

[0065] The concentrations of the ingredients of the solid food products are in % by weight of the solid food product.

[0066] The various embodiments discussed in the foregoing for the various ingredients and preferred concentrations also apply to the solid food product.

[0067] In an embodiment, the solid food product comprises from 55 up to 75 % by weight of the flour, preferably from 60 up to 70 % by weight of the flour.

[0068] In an embodiment, the flour comprises cereal flour, preferably oat flour, and more preferably selected from the group consisting of oat flour produced by grinding or milling hole oats, oat flour produced by grinding or milling rolled oats, oat flour produced by grinding or milling oat brans, and any combination thereof. In an embodiment, the flour comprises a mixture of cereal flour and a flour selected from the group consisting of potato flour, maize flour, and any combination thereof, preferably a mixture of oat flour and maize flour.

[0069] In an embodiment, the flour comprises cereal flour at from 50 up to 90 % by weight, preferably at from 60 up to 80 % by weight, and more preferably at from 65 up to 75 % by weight of the flour. In this embodiment, the flour selected from the group consisting of potato flour, maize flour, and any combination thereof, at from 10 up to 50 % by weight, preferably at from 20 up to 40 % by weight, and more preferably at from 25 up to 35 % by weight of the flour.

[0070] In an embodiment, the solid food product comprises from 7.5 up to 17.5 % by weight, preferably from 10 up to 15 % by weight of the dietary supplement.

[0071] In an embodiment, the dietary supplement comprises at least 25 % by weight of p-glucan, preferably at least 30 % by weight of p-glucan, and most preferably at least 32.5 % by weight of p-glucan.

[0072] In an embodiment, the dietary supplement is oat brans in powder form.

[0073] In an embodiment, the solid food product comprises from 7.5 up to 12.5 % by weight of glycerol.

[0074] In an embodiment, the solid food product comprises from 5 up to 10 % by weight of the oil.

[0075] In an embodiment, the oil is a vegetable oil, preferably selected from the group consisting of coconut oil, olive oil, palm oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, palm kernel oil, corn oil, grape seed oil, safflower oil, sesame oil, and any combination thereof, preferably coconut oil.

[0076] In an embodiment, the solid food product comprises from 0.25 up to 4 % by weight, preferably from 0.25 up to 1 % by weight, and more preferably from 0.5 up to 0.75 % by weight of the emulsifier.

[0077] In an embodiment, the emulsifier is a lecithin, preferably a vegetable lecithin, and more preferably sunflower lecithin. In an embodiment the solid food product further comprises at least one additive selected from the group consisting of an antioxidant, a preservative, food coloring, a flavoring agent, and any combination thereof.

[0078] In an embodiment, the solid food product comprises from 0.1 up to 2.5 % by weight, preferably from 0.1 up to 1 % by weight and more preferably from 0.1 up to 0.5 % by weight of the at least one additive.

[0079] In an embodiment, the solid food product further comprises from 0.25 up to 5 % by weight, preferably from 0.5 up to 2.5 % by weight of water or an aqueous solution.

[0080] In an embodiment, the solid food product further comprises from 5 up to 20 % by weight, preferably from 10 up to 20 % by weight, and more preferably from 15 up to 20 % by weight, of yeast or a yeast extract.

[0081] The solid food product of the embodiments could also be used as a vehicle or carrier for therapeutic active agents other than p-glucan. In such an embodiment, the solid food product comprises an effective amount of a therapeutic active agent other than p-glucan. In a preferred embodiment, the therapeutic effective agent is selected from the group consisting of an antimicrobial agent, such as an antibiotic, and a cytostatic agent.

[0082] A therapeutic effective amount as referred to herein is an amount of the therapeutic active agent that achieves a therapeutic effective in a subject when the solid food product is orally administered to the subject. The particular amount needed to achieve such a therapeutic effect depends on the particular therapeutic agent but also the particular subject, such as size and weight of the subject, the condition for which the subject is treated, and other considerations.

[0083] The terms “treatment” and “treating” as used herein refer to the management and care of a subject for the purpose of combating a condition, disease or disorder. The term is intended to include the full spectrum of treatments for a given condition from which the subject is suffering, such as administration of the therapeutic active agent for the purpose of alleviating or relieving symptoms or complications; delaying the progression of the condition, disease or disorder; curing or eliminating the condition, disease or disorder; and / or preventing the condition, disease or disorder, wherein “preventing” or “prevention” is to be understood to refer to the management and care of a subject for the purpose of hindering, reducing or delaying the development of the condition, disease or disorder, and includes the administration of the solid food product comprising the therapeutic active agent to prevent or reduce the risk of the onset of symptoms or complications.

[0084] In an embodiment, the solid food product comprises, preferably consists of: cereal flour, preferably oat flour, at from 40 up to 50 % by weight, preferably at from 45 up to 47.5 % by weight; a flour selected from the group consisting of potato flour, maize flour, and any combination thereof, preferably maize flour, at from 15 up to 25 % by weight, preferably at from 17.5 up to 22.5 % by weight; the dietary supplement, preferably oat brans in powder form, at from 10 up to 15 % by weight, preferably at from 12.5 up to 15 % by weight; glycerol at from 7.5 up to 12.5 % by weight, preferably at from 10 up to 11 % by weight; oil, preferably coconut oil, at from 5 up to 10 % by weight, preferably at from 7 up to 8 % by weight; emulsifier, preferably lecithin, more preferably vegetable lecithin, and most preferably sunflower lecithin, at from 0.25 up to 1 % by weight, preferably at from 0.5 up to 0.75 % by weight; rosemary extract at from 0 up to 0.5 % by weight, preferably at from 0.05 up to 0.2 % by weight; flavoring agent, such as liver aroma, at from 0 up to 0.5 % by weight, preferably at from 0.05 up to 0.2 % by weight; and balance being water or an aqueous solution, preferably water.

[0085] In an embodiment, the solid food product is an animal feed product. In a preferred embodiment, the solid food product is an animal feed product for domestic animals, in particular pets, such as dogs or cats, in particular dogs. In such embodiments, the animal feed product is in the form of extruded pellets or biscuits.

[0086] In an embodiment, the solid food product is obtainable, such as obtained, by the method disclosed herein.

[0087] The solid food product of the embodiments is in particular useful for overweight subjects, or subjects having a risk of becoming overweight. In such embodiments, the solid food product is preferably in the form of a preload formulation for oral administration to the subject prior to a regular meal.

[0088] Food intake activates saliva production and signals sent to the brain and some of these signals activate the satiety center in the brain. When food passes through the small intestine, a hormone system is activated, including GLP-1 and mechanisms that affect the absorption of cholesterol. The hormone GLP- 1 activates insulin and also satiety centers in the brain. A preload meal taken 30 minutes before the regular meal exerts these effects, which means that the body is already prepared when the regular meal arrives. Effects of this can be seen, among other things, on the absorption of sugar, which gives the blood sugar a more even curve compared to a meal without preload, which gives a higher peak value of blood sugar. In this context, it is relevant that GLP-1 analogues have been used for the treatment of diabetes and that such analogues also reduce body weight in obese animals and humans. The enterohepatic circulation of cholesterol is also affected and leads to reduced absorption of cholesterol. Part of the beneficial effects of the preload may be related to a slower intestinal passage and changed microbiota in the gut.

[0089] The solid food product is preferably in the form of a p-glucan preload solid food or feed product.

[0090] The solid food product according to the invention can thereby be used as a medicament and used in treatment of overweight in a mammal subject suffering from overweight. The embodiments also relate to use of a solid food product for the manufacture of a medicament for treatment of overweight in a mammal subject suffering from overweight.

[0091] In an embodiment, the mammal is a human. In another embodiment, the mammal is a non-human mammal, preferably a domestic mammal, such as a pet, and more preferably a dog or a cat, preferably a dog.

[0092] The solid food product is preferably in the form of a preload formulated for oral administration to the mammal subject within a time period of from 15 minutes up to 4 hours before a meal. In a particular embodiment, the preload is preferably given to the subject from 15 minutes up to 2 hours before a meal, such as from 15 minutes up to 1 hour before a meal, and more preferably about 30 minutes before a meal.

[0093] The invention also relates to a method for treating overweight in a mammal subject suffering from overweight. The method comprises orally administering the solid food product according to the invention, preferably as a preload orally administered to the mammal subject at from 15 minutes up to 4 hours before a meal.

[0094] EXAMPLE

[0095] EXAMPLE 1 - Production of beta-glucan extruded food products using a high through-put procedure This Example discloses production of beta-glucan extruded food products comprising, in % by weight, oat flour 46.8%, maize flour 19.9 %, PromOat Beta-glucan (Lantmannen, Sweden) 13.7 %, vegetable glycerin 10.3%, coconut oil 7.3%, water 1.2 %, sunflower lecithin 0.6%, rosemary extract 0.1 %, and liver aroma 0.1 %. The ingredients were mixed using an industrial baking machine to form a composition. The composition was extruded using a cold extruder with an extruding temperature of 50°C to form a string of the beta-glucan extruded food product. The beta-glucan extruded food product had a suitable texture for feed to, among others, dogs, i.e., not too solid nor too soft.

[0096] EXAMPLE 2 - Production of beta-glucan preload biscuits

[0097] The beta-glucan extruded food product from Example 1 was cut into beta-glucan preload biscuits with a vertical knife to a thickness of 10 mm. Figs. 1A and 1 B illustrate beta-glucan preloaded biscuits having a diameter of 30 mm and a thickness of 10 mm. The beta-glucan preload biscuits could be broken into two parts without disintegrating. The beta-glucan preload biscuits are therefore suitable as an animal feed either in cut form or could be broken into smaller parts prior to feeding animals.

[0098] EXAMPLE 3 - Production of beta-glucan preload biscuits with an appealing texture and taste for dogs Beta-glucan preload biscuits produced according to Example 2 were coated by coconut oil comprising liver aroma. The beta-glucan preload biscuits went through a coating machine, resembling a barrel with diagonal metal inlays that tumbles the biscuits in oil. 200 ml oil and 1 ml aroma were added per kilo betaglucan preload biscuits.

[0099] EXAMPLE 4 - Clinical demonstration of the effects of beta-glucan preload biscuits on gastrointestinal microflora

[0100] Study design

[0101] Eighteen dogs participated in the study, see Table 1 , with three fecal samples collected on the morning days 1 , 8, and 15, placed in a container and stored in a freezer until analysis. The consistency of the fecal samples was graded based on a fecal scoring chart graded between 1 and 7, and in which specimens graded 1 had the following characteristics: very hard and dry, often expelled as individual pellets, leaves no surface residue when picked up and specimens graded 7 are characterized by being watery, no texture, present in flat puddles (Purina Fecal Scoring Chart). Grade 2 (firm, but not hard, pliable, segmented appearances, leaves little or no surface residue when picked up) was regarded as optimal for the dogs. There was no intervention between fecal samples on days 1 and 8, while between days 8 and 15, the dogs consumed a beta-glucan preload biscuit produced according to Example 2 30 minutes before each meal. On days 8 and 15, the dog owners also completed a questionnaire, DORA (Dog Obesity Risk and Appetite, Rattan et al., 2015), regarding the dogs’ eating behavior. Fecal samples were processed and analyzed using nuclear magnetic resonance spectroscopy (NMR) analysis to identify and quantify specific metabolites in the feces, particularly short-chain fatty acids.

[0102] Table 1 - background information of dogs participating in the study

[0103] * M = male; F = female

[0104] NMR analysis

[0105] 200 mg was taken from each fecal sample and mixed with 800 pl NMR buffer (675 pl of 0.4 M phosphate buffer, 25 pL of 11.6 mM trimethylsilylpropanoic acid (TSP, internal standard) and 100 pl D2O) in a Precellys24 homogenizer (Bertin Instruments, Montigny-le-Bretonneaux, France) at 40 s and 4500 rpm. The samples were then centrifuged at 13,000 rpm for 5 min to pellet all particles and 600 pl of the supernatant was transferred to NMR tubes.

[0106] NMR spectra were obtained using a Bruker Avance III 600 MHz spectrometer (Bruker Bispin, Soina, Sweden). All spectra used the same reference point as internal standard (TSP). 3D field correction and pulse calibration were done on each sample before a spectrum was generated.1H-NMR was used with a delay of 4 s and a total of 48 scans were made per sample. Each spectrum was then manually adjusted to calibrate the reference point band baseline using Chenomx Processor v10.0 (Chenomx Inc., Edmonton, Canada). A total of 3 metabolites (acetate, butyrate and propionate) were identified in the spectra and their concentrations were calculated using Chenomx Profiler v10.0.

[0107] Statistics

[0108] Statistical analysis was done with PAST Statistics. The statistical analysis of the data was based on oneway ANOVA with repeated measures (sampling dates and metabolites). Furthermore, Tukey's pairwise test was used to analyze the mean values. A p-value of 0.05 for significance was used. When compiling the DORA form, no differences were seen in the answers from the pet owner, so no statistical analysis was done for this data. The same applies to the assessment of stool consistency, as all 18 dogs had the same stool consistency on the three collection occasions.

[0109] Results

[0110] All 18 dogs ate the beta-glucan preload biscuits. Samples in the form of feces and questionnaires completed by the animal owner were obtained from all individuals. The mean age was 5.8 ± 3.8 years and the mean weight was 26.2 ± 5.6 kg. The mean body condition score (BCS) was 4.67 ± 0.69. The results for the most interesting questions from the DORA form regarding hunger are reported below. The pet owner had to respond to these statements with 5 different answers: "never", "rarely", "sometimes", "often" and "always".

[0111] "My dog hangs around for tidbits even if there is not much chance of getting them"

[0112] 4 rarely, 6 sometimes, 4 often, 4 always

[0113] "My dog hangs around when I am preparing or eating human food"

[0114] 2 rarely, 5 sometimes, 6 sometimes, 5 always

[0115] “My dog will turn down food if he / she is not hungry"

[0116] 10 never, 6 rarely, 2 sometimes

[0117] “My dog finishes a meal straight away"

[0118] 1 never, 4 rarely, 2 sometimes, 11 always

[0119] "After a meal my dog is still interested in eating"

[0120] 3 rarely, 5 sometimes, 3 often, 7 always

[0121] No change was seen between day 8 and day 15 regarding the dog's eating behavior and perceived hunger from the DORA forms. The perceived hunger of the dogs based on the DORA form showed that it was a heterogeneous group where some dogs were perceived to be very hungry while others were not at all. No difference in fecal consistency was seen between days 1 , 8 and 15. Twelve dogs had grade 2 throughout the study, six dogs had grade 3 and two dogs had grade 4. No dogs exhibited vomiting or diarrhea during the study.

[0122] A visual analysis of the NMR spectra was that the peaks were higher on day 15 as compared to day 1 and day 8, see Fig. 2 showing an example of an NMR spectrum. The analysis of the mean concentrations of the three SCFA metabolites showed, see Figs. 3A-3D, that there was a significant increase in acetate concentration (Fig. 3A) between day 15 and day 1 (p=0.002) and day 8 (p=0.009) but no significant difference between acetate concentrations between day 1 and day 8 (p=0.84). Further, there was a significant increase in propionate concentration (Fig. 3B) between day 15 and day 1 (p=0.02) and day 8 (p=0.04) but no significant difference between acetate concentrations between day 1 and day 8 (p=0.91 ). There was further a significant increase in butyrate concentration (Fig. 3C) between day 15 and day 1 (p=0.05) and day 8 (p=0.01 ) but no significant difference between acetate concentrations between day 1 and day 8 (p=0.81).

[0123] The results for total amount of SCFA (Fig. 3D) also differed between the test occasions where there was a significant difference in concentration of total amount of SCFA between different test occasions (p=0.0005). The concentration on day 15 was higher than day 1 (p=0.0009) and day 8 (p=0.003). However, there was no difference in concentration between days 1 and 8 (p=0.89).

[0124] The increased levels of SCFA metabolites in the feces samples may indicate a biological effect of the treatment with beta-glucan preload biscuits, likely due to its influence on the composition of the gut microbiota or increased availability of the substrates for the existing gut flora.

[0125] EXAMPLE 5 - Clinical demonstration on efficacy of beta-glucan preload biscuits

[0126] The preload principle is tested by an analysis of changes in blood following administration of beta-glucan preload biscuits. In such an experiment, a group of 10-15 dogs should be cannulated to allow multiple blood samples to be taken. Subsequently the dogs are presented with a beta-glucan preload biscuit. The duration of such an experiment can be 2 h where blood samples are collected every 15-20 minutes. Analytes in blood, primarily glucagon-like peptide-1 (GLP-1), are measured in the blood samples and the results can be plotted in a time course and GLP-1 is expected to be increased following administration of beta-glucan preload biscuits.

[0127] EXAMPLE 6 - Clinical demonstration on efficacy of beta-glucan preload biscuits on glucose profiles The beta-glucan preload biscuits are tested for actions on sugar metabolism. In such an experiment, a group of 10-15 dogs are cannulated as in Example 5. The animals are the given one beta-glucan preload biscuit followed, after 30 min, by a meal of conventional dog food. Blood sugar is followed by sequential blood sugar measurements for up to 3 h. The effect of this treatment can be evaluated by creating a control situation where the blood samples were taken from same group of dogs following a meal of conventional dog food but without any beta-glucan preload.

[0128] EXAMPLE 7 - Design of a clinical test to demonstrate weight reduction in dogs after ingestion of betaglucan preload biscuits

[0129] The beta-glucan preload biscuits are given to a group of dogs regarded to be overweight. The dogs are treated with two of beta-glucan preload biscuits per day as a preload (30 min before regular meals). After 3 months the body weight of dogs is recorded and the experiment continue for an additional 3 month.

[0130] EXAMPLE 8 - Design of a clinical trial to test effects of beta-glucan preload biscuits on body weight when the beta-glucan preload biscuit is delivered together with food

[0131] The beta-glucan biscuits are given to a group of overweight dogs in a similar set-up as in Example 7 but with the difference that the beta-glucan preload biscuit is given at the same time as conventional food.

[0132] EXAMPLE 9 - Design of a clinical test to demonstrate weight reduction in cats after ingestion of betaglucan preload biscuits

[0133] Weight reduction studies in cats by beta-glucan preload biscuits can be tested as in Example 7 or 8. However, the eating behavior of cats is in many cases different from dogs. A device allowing access to regular food first after ingestion of a beta-glucan preload biscuit can be used. Alternatively, feeding should be controlled by the owner.

[0134] EXAMPLE 10 - Production of beta-glucan preload biscuits cats

[0135] This Example discloses production of beta-glucan extruded food products comprising, in % by weight, oat flour 41.5 %, brewer yeast 17.7 %, PromOat Beta-glucan (Lantmannen, Sweden) 12.2 %, vegetable glycerin 12.2 %, coconut oil 11 .7 %, sunflower lecithin 3.5 %, rosemary extract 0.2 %, sorbic acid 0.5 %, and chicken or salmon aroma 0.5 %. The ingredients were mixed using an industrial baking machine to form a composition. The composition was extruded using a cold extruder with an extruding temperature of 50°C to form a string of the beta-glucan extruded food product. The beta-glucan extruded food product had a suitable texture for feed to, among others, cats. COMPARATIVE EXAMPLES

[0136] COMPARATIVE EXAMPLE 1

[0137] This Comparative Example discloses production of beta-glucan extruded food products comprising, in % by weight, oat kernel milled into an oat flour 87 % and PromOat Beta-glucan (Lantmannen, Sweden) 13 %. Water (40 kg / L) was added to the flour and PromOat Beta-glucan (3.5 kg / L) by the extruder.

[0138] The mixture was very hard to feed into the extruder and the resulting food product had a lot of fibers and was, following drying, too hard and compact.

[0139] COMPARATIVE EXAMPLE 2

[0140] This Comparative Example discloses production of beta-glucan extruded food products comprising, in % by weight, oatmeal milled into an oat flour 43.5 %, maize flour 43.5 % and PromOat Beta-glucan (Lantmannen, Sweden) 13 %. Water (40 kg / L) was added to the dry powder mixture (3.5 kg / L) by the extruder.

[0141] The feed product expanded too much following extrusion. The extruder could not feed the product at constant speed, which resulted in pellets of non-uniform size.

[0142] COMPARATIVE EXAMPLE 3

[0143] This Comparative Example discloses production of beta-glucan extruded food products comprising, in % by weight, oatmeal milled into an oat flour 60.9 %, maize flour 26.1 % and PromOat Beta-glucan (Lantmannen, Sweden) 13 %. Water (40 kg / L) was added to the dry powder mixture (4.0 kg / L) by the extruder.

[0144] The resulting food product could not be cut into pellets following extrusion due to too high elasticity.

[0145] COMPARATIVE EXAMPLE 4

[0146] This Comparative Example discloses production of beta-glucan extruded food products comprising, in % by weight, rolled oats milled into an oat flour 69.6 %, maize flour 17.4 %, PromOat Beta-glucan (Lantmannen, Sweden) 13 % and water 29.4 %.

[0147] The resulting food product could be extruded but was too elastic to be cut into pellets. The Comparative Experiment was repeated but increasing the extrusion temperature to 150°C in the end zone and 140°C in upstream zones of the extruder. The elasticity of the product was lower enabling cutting the food product into pellets.

[0148] The embodiments described above are to be understood as a few illustrative examples of the present invention. It will be understood by those skilled in the art that various modifications, combinations and changes may be made to the embodiments without departing from the scope of the present invention. In particular, different part solutions in the different embodiments can be combined in other configurations, where technically possible. REFERENCES

[0149] Raffan et al., (2015) Development, factor structure and application of the Dog Obesity Risk and Appetite (DORA) questionnaire, PeerJ, 3: e1278

Claims

1. CLAIMS1 . A method of producing a solid food product, the method comprising: mixing from 50 up to 80 % by weight of flour, from 5 up to 20 % by weight of a dietary supplement in powder form comprising p-glucan at a concentration of at least 20 % by weight of the dietary supplement, from 5 up to 15 % by weight of glycerol, from 2.5 up to 12.5 % by weight of an oil, and from 0.1 up to 5 % by weight of an emulsifier to form a composition; cold extruding the composition at a temperature of no more than 90°C into an extruded food product; and cutting the extruded food product to form the solid food product.

2. The method according to claim 1 , wherein the composition comprises from 55 up to 75 % by weight of the flour, preferably from 60 up to 70 % by weight of the flour.

3. The method according to claim 1 or 2, wherein the flour comprises cereal flour, preferably oat flour, and more preferably selected from the group consisting of oat flour produced by grinding or milling hole oats, oat flour produced by grinding or milling rolled oats, oat flour produced by grinding or milling oat brans, and any combination thereof.

4. The method according to claim 3, wherein the flour comprises a mixture of cereal flour and a flour selected from the group consisting of potato flour, maize flour, and any combination thereof, preferably a mixture of oat flour and maize flour.

5. The method according to claim 4, wherein the flour comprises. cereal flour at from 50 up to 90 % by weight, preferably at from 60 up to 80 % by weight, and more preferably at from 65 up to 75 % by weight of the flour; and the flour selected from the group consisting of potato flour, maize flour, and any combination thereof, at from 10 up to 50 % by weight, preferably at from 20 up to 40 % by weight, and more preferably at from 25 up to 35 % by weight of the flour.

6. The method according to any one of claims 1 to 5, wherein the composition comprises from 7.5 up to 17.5 % by weight, preferably from 10 up to 15 % by weight of the dietary supplement.

7. The method according to any one of claims 1 to 6, wherein the dietary supplement comprises at least 25 % by weight of p-glucan, preferably at least 30 % by weight of p-glucan, and most preferably at least 32.5 % by weight of p-glucan.

8. The method according to any one of claims 1 to 7, wherein the dietary supplement is oat brans in powder form.

9. The method according to any one of claims 1 to 8, wherein the composition comprises from 7.5 up to 12.5 % by weight of glycerol.

10. The method according to any one of claims 1 to 9, wherein the composition comprises from 5 up to 10 % by weight of the oil.11 . The method according to any one of claims 1 to 10, wherein the oil is a vegetable oil, preferably selected from the group consisting of coconut oil, olive oil, palm oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, palm kernel oil, corn oil, grape seed oil, safflower oil, sesame oil, and any combination thereof, preferably coconut oil.

12. The method according to any one of claims 1 to 11 , wherein the composition comprises from 0.25 up to 4 % by weight, preferably from 0.25 up to 1 % by weight, and preferably from 0.5 up to 0.75 % by weight of the emulsifier.

13. The method according to any one of claims 1 to 12, wherein the emulsifier is a lecithin, preferably a vegetable lecithin, and more preferably sunflower lecithin.

14. The method according to any one of claims 1 to 13, wherein the composition further comprises at least one additive selected from the group consisting of an antioxidant, a preservative, food coloring, aroma, and any combination thereof.

15. The method according to claim 14, wherein the composition comprises from 0.1 up to 2.5 % by weight, preferably from 0.1 up to 1 % by weight and more preferably from 0.1 up to 0.5 % by weight of the at least one additive.

16. The method according to any one of claims 1 to 15, wherein the composition further comprises from 0.25 up to 5 % by weight, preferably from 0.5 up to 2.5 % by weight of water or an aqueous solution.

17. The method according to any one of claims 1 to 16, further comprising from 5 up to 20 % by weight, preferably from 10 up to 20 % by weight, and more preferably from 15 up to 20 % by weight, of yeast or a yeast extract.

18. The method according to any one of claims 1 to 17, wherein cold extruding comprises cold extruding the composition at a temperature of no more than 80°C, preferably of no more than 70°C, and more preferably of no more than 60°C, such at a temperature of no more than 55°C or no more than 50°C, into the extruded food product.

19. The method according to any one of claims 1 to 18, further comprising coating the solid food product with an oil comprising a flavoring agent.

20. A solid food product comprising: flour at from 50 up to 80 % by weight; a dietary supplement in powder form at from 5 up to 20 % by weight of, wherein the dietary supplement comprises p-glucan at a concentration of at least 20 % by weight of the dietary supplement; glycerol at from 5 up to 15 % by weight; an oil at from 2.5 up to 12.5 % by weight; and an emulsifier at from 0.1 up to 5 % by weight.21 . The solid food product according to claim 20, wherein the solid food product comprises from 55 up to 75 % by weight of the flour, preferably from 60 up to 70 % by weight of the flour.

22. The solid food product according to claim 20 or 21 , wherein the flour comprises cereal flour, preferably oat flour, and more preferably selected from the group consisting of oat flour produced by grinding or milling hole oats, oat flour produced by grinding or milling rolled oats, oat flour produced by grinding or milling oat brans, and any combination thereof.

23. The solid food product according to claim 22, wherein the flour comprises a mixture of cereal flour and a flour selected from the group consisting of potato flour, maize flour, and any combination thereof, preferably a mixture of oat flour and maize flour.

24. The solid food product according to claim 23, wherein the flour comprises. cereal flour at from 50 up to 90 % by weight, preferably at from 60 up to 80 % by weight, and more preferably at from 65 up to 75 % by weight of the flour; and the flour selected from the group consisting of potato flour, maize flour, and any combination thereof, at from 10 up to 50 % by weight, preferably at from 20 up to 40 % by weight, and more preferably at from 25 up to 35 % by weight of the flour.

25. The solid food product according to any one of claims 20 to 24, wherein the solid food product comprises from 7.5 up to 17.5 % by weight, preferably from 10 up to 15 % by weight of the dietary supplement.

26. The solid food product according to any one of claims 20 to 25, wherein the dietary supplement comprises at least 25 % by weight of p-glucan, preferably at least 30 % by weight of p-glucan, and most preferably at least 32.5 % by weight of p-glucan.

27. The solid food product according to any one of claims 20 to 26, wherein the dietary supplement is oat brans in powder form.

28. The solid food product according to any one of claims 20 to 27, wherein the solid food product comprises from 7.5 up to 12.5 % by weight of glycerol.

29. The solid food product according to any one of claims 20 to 28, wherein the solid food product comprises from 5 up to 10 % by weight of the oil.

30. The solid food product according to any one of claims 20 to 29, wherein the oil is a vegetable oil, preferably selected from the group consisting of coconut oil, olive oil, palm oil, rice bran oil, soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, palm kernel oil, corn oil, grape seed oil, safflower oil, sesame oil, and any combination thereof, preferably coconut oil.

31. The solid food product according to any one of claims 20 to 30, wherein the solid food product comprises from 0.25 up to 4 % by weight, preferably from 0.25 up to 1 % by weight, and more preferably from 0.5 up to 0.75 % by weight of the emulsifier.

32. The solid food product according to any one of claims 20 to 31 , wherein the emulsifier is a lecithin, preferably a vegetable lecithin, and more preferably sunflower lecithin.

33. The solid food product according to any one of claims 20 to 32, wherein the solid food product further comprises at least one additive selected from the group consisting of an antioxidant, a preservative, food coloring, aroma, and any combination thereof.

34. The solid food product according to claim 33, wherein the solid food product comprises from 0.1 up to 2.5 % by weight, preferably from 0.1 up to 1 % by weight and more preferably from 0.1 up to 0.5 % by weight of the at least one additive.

35. The solid food product according to any one of claims 20 to 34, further comprising from 5 up to 20 % by weight, preferably from 10 up to 20 % by weight, and more preferably from 15 up to 20 % by weight, of yeast or a yeast extract.

36. The solid food product according to any one of claims 20 to 34, wherein the solid food product comprises, preferably consists of: cereal flour, preferably oat flour, at from 40 up to 50 % by weight, preferably at from 45 up to 47.5 % by weight; a flour selected from the group consisting of potato flour, maize flour, and any combination thereof, preferably maize flour, at from 15 up to 25 % by weight, preferably at from 17.5 up to 22.5 % by weight; the dietary supplement, preferably oat brans in powder form, at from 10 up to 15 % by weight, preferably at from 12.5 up to 15 % by weight; glycerol at from 7.5 up to 12.5 % by weight, preferably at from 10 up to 11 % by weight; oil, preferably coconut oil, at from 5 up to 10 % by weight, preferably at from 7 up to 8 % by weight; emulsifier, preferably lecithin, more preferably vegetable lecithin, and most preferably sunflower lecithin, at from 0.25 up to 1 % by weight, preferably at from 0.5 up to 0.75 % by weight; rosemary extract at from 0 up to 0.5 % by weight, preferably at from 0.05 up to 0.2 % by weight; flavoring agent at from 0 up to 0.5 % by weight, preferably at from 0.05 up to 0.2 % by weight; and balance being water or an aqueous solution, preferably water.

37. The solid food product according to any one of claims 20 to 36, further comprising a coating of a flavored oil.

38. The solid food product according to any one of claims 20 to 37, wherein the solid food product is an animal feed product.

39. The solid food product according to claim 38, wherein the animal feed product is in the form of extruded pellets.

40. The solid food product according to any one of claims 20 to 39, further comprising an effective amount of a therapeutic active agent other than 0-glucan, preferably selected from the group consisting of an antimicrobial agent, such as an antibiotic, and a cytostatic agent.41 . A solid food product according to any one of claims 20 to 40 for use as a medicament.

42. A solid food product according to any one of claims 20 to 40 for use in treatment of overweight in a mammal subject suffering from overweight.

43. The solid food product for use according to claim 42, wherein the solid food product is in the form of a preload formulated for oral administration to the mammal subject within a time period of from 15 minutes up to 4 hours before a meal.

44. A method for treating overweight in a mammal subject suffering from overweight, comprising orally administering the solid food product according to any one of claims 20 to 40 to the mammal subject suffering from overweight.

45. The method according to claim 44, wherein orally administering comprises orally administering the solid food product according to any one of claims 20 to 40 as a preload to the mammal subject at from 15 minutes up to 4 hours before a meal.

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