Prebiotic functional salami with psyllium dietary fiber additive

Incorporating psyllium husk powder in salami production addresses the need for low-fat, low-carbohydrate prebiotic salami by enhancing fiber content and maintaining taste and texture, resulting in a healthier, consumer-appealing product.

WO2026122049A1PCT designated stage Publication Date: 2026-06-11ELAL MUŞ, TÜLAY +6
View PDF 0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
ELAL MUŞ, TÜLAY
Filing Date
2025-07-21
Publication Date
2026-06-11

Smart Images

  • Figure IMGF000011_0001
    Figure IMGF000011_0001
  • Figure IMGF000012_0001
    Figure IMGF000012_0001
  • Figure IMGF000013_0001
    Figure IMGF000013_0001
Patent Text Reader

Abstract

The invention particularly relates to functional salami and its production method, which is derived from red or white meat and contains low fat and carbohydrates containing psyllium shell dietary fiber (prebiotic) and can be consumed by individuals who prefer functional products in their daily diets, in the field of food sector and processed meat products industry. The functional salami products which are the subject of the invention contain 1-3% Psyllium powder by weight.
Need to check novelty before this filing date? Find Prior Art