WO2005107499A1 - Food compositions - Google Patents

Food compositions Download PDF

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Publication number
WO2005107499A1
WO2005107499A1 PCT/IT2005/000266 IT2005000266W WO2005107499A1 WO 2005107499 A1 WO2005107499 A1 WO 2005107499A1 IT 2005000266 W IT2005000266 W IT 2005000266W WO 2005107499 A1 WO2005107499 A1 WO 2005107499A1
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WO
WIPO (PCT)
Prior art keywords
weight
composition according
foodstuff composition
foodstuff
approximately
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IT2005/000266
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French (fr)
Inventor
Alessandro Seneci
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CURTI ALESSANDRO
Original Assignee
CURTI ALESSANDRO
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CURTI ALESSANDRO filed Critical CURTI ALESSANDRO
Priority to CN2005800143663A priority Critical patent/CN1949988B/en
Priority to US11/568,586 priority patent/US20070207248A1/en
Priority to CA002566300A priority patent/CA2566300A1/en
Priority to EP05742729A priority patent/EP1662909B1/en
Priority to DE602005000511T priority patent/DE602005000511T2/en
Publication of WO2005107499A1 publication Critical patent/WO2005107499A1/en
Anticipated expiration legal-status Critical
Priority to US13/116,243 priority patent/US20110268836A1/en
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a novel foodstuff composition capable of reducing the glycaemic, insulinaemic and lipaemic peak after the ingestion of monosaccharides, disaccharides, polysaccharides, lipids and proteins contained therein and contained in the food which may accompany the ingestion thereof; the composition is also capable of introducing soluble fibres having a probiotic effect for the re-balancing and nourishing of bacterial flora. The composition also reduces the glycaemic index of food prepared therewith.
  • the foodstuff composition according to the present invention is preferably in the form of a powder and can be used in addition to flour for the preparation of food products, such as, for example, bread, baked goods, pasta, biscuits, confectionery, etc.; in particular, approximately 65% by weight of the composition has a granulometry of less than 25 mesh, approximately 20% has a granulometry greater than 25 mesh, approximately 15% has a granulometry greater than 22 mesh, and approximately 1% has a granulometry greater than 19 mesh.
  • composition according to the present invention contains from 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres, with respect to the total weight of the composition (that is to say, where the sum of the individual components comes to 100).
  • the gelling fibre is preferably selected from glucomannan, guar gum, karaya gum, psyllium fibre, acacia fibre and/or pectin;
  • the insoluble fibre is preferably selected from wheat fibre, cellulose, hemicellulose and/or lignin, the cellulose preferably being in microcrystalline form.
  • the composition contains from 60 to 80% by weight of inulin or fructooligosaccharides, preferably from 65 to 75% by weight, and even more preferably approximately 70% by weight.
  • the composition contains from 15 to 35% by weight of gelling fibres, preferably from 20 to 30% by weight, and even more preferably approximately 25% by weight.
  • the composition contains from 3 to 7% by weight of insoluble fibre, preferably from 4 to 6% by weight, and even more preferably approximately 5% by weight.
  • fibres that can be used for the invention may be used as such or in their naturally occurring non-purified form.
  • inulin may be used in the form of chicory fibre, pectin in the form of apple and/or orange fibre, and cellulose in the form of wheat and/or oat fibre, etc.
  • the foodstuff composition is constituted by 70% by weight of inulin, 5% by weight of glucomannan, 20% by weight of guar gum and 5% by weight of wheat fibre.
  • the foodstuff composition according to the present invention can be used in admixture with soft wheat flour and/or durum wheat flour for the preparation of food products, such as, for example, bread, baked goods, pasta, biscuits, confectionery, etc.
  • 2-8 parts by weight of foodstuff composition can be mixed with 40-60 parts by weight of soft wheat flour and/or durum wheat flour; according to a preferred aspect, 4-6 parts by weight of composition, preferably 4.5-5.5, and even more preferably approximately 5, are mixed with 44-56, preferably 48-52, and even more preferably approximately 50 parts by weight of flour.
  • the percentages are to be understood as percentages by weight with respect to the total weight of the composition.
  • the composition according to the present invention comprises inulin and/or fructooligosaccharides, gelling fibres and water- insoluble fibres in the ratios by weight indicated above.
  • a foodstuff composition according to the present invention (hereinafter indicated by the term "brake"), and having the qualitative-quantitative composition indicated hereinafter was used to evaluate the reduction in the glycaemic peak resulting from the consumption of biscuits with respect to a reference standard: • inulin: 70% by weight; • glucomannan: 5% by weight; • guar gum: 20% by weight; • wheat fibre: 5% by weight.
  • composition of the "braked" biscuits that is to say, containing the "brake” according to the present invention, is shown hereinafter together with that of the comparison biscuits not containing any "brake”.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A foodstuff composition is described which contains form 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres. This composition may be mixed with soft wheat flour and/or durum wheat flour and used as an alternative to flour for the preparation of food products for the purpose of reducing the glycaemic peak.

Description

Food compositions
The present invention relates to a novel foodstuff composition capable of reducing the glycaemic, insulinaemic and lipaemic peak after the ingestion of monosaccharides, disaccharides, polysaccharides, lipids and proteins contained therein and contained in the food which may accompany the ingestion thereof; the composition is also capable of introducing soluble fibres having a probiotic effect for the re-balancing and nourishing of bacterial flora. The composition also reduces the glycaemic index of food prepared therewith.
The foodstuff composition according to the present invention is preferably in the form of a powder and can be used in addition to flour for the preparation of food products, such as, for example, bread, baked goods, pasta, biscuits, confectionery, etc.; in particular, approximately 65% by weight of the composition has a granulometry of less than 25 mesh, approximately 20% has a granulometry greater than 25 mesh, approximately 15% has a granulometry greater than 22 mesh, and approximately 1% has a granulometry greater than 19 mesh. The composition according to the present invention contains from 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres, with respect to the total weight of the composition (that is to say, where the sum of the individual components comes to 100).
The gelling fibre is preferably selected from glucomannan, guar gum, karaya gum, psyllium fibre, acacia fibre and/or pectin; the insoluble fibre is preferably selected from wheat fibre, cellulose, hemicellulose and/or lignin, the cellulose preferably being in microcrystalline form.
According to a first preferred aspect of the invention, the composition contains from 60 to 80% by weight of inulin or fructooligosaccharides, preferably from 65 to 75% by weight, and even more preferably approximately 70% by weight. According to a second preferred aspect of the invention, the composition contains from 15 to 35% by weight of gelling fibres, preferably from 20 to 30% by weight, and even more preferably approximately 25% by weight. According to a third preferred aspect of the invention, the composition contains from 3 to 7% by weight of insoluble fibre, preferably from 4 to 6% by weight, and even more preferably approximately 5% by weight.
It should be emphasized that all of the fibres that can be used for the invention, that is to say, soluble and insoluble fibres, may be used as such or in their naturally occurring non-purified form. For example, inulin may be used in the form of chicory fibre, pectin in the form of apple and/or orange fibre, and cellulose in the form of wheat and/or oat fibre, etc.
According to the preferred aspect of the invention, the foodstuff composition is constituted by 70% by weight of inulin, 5% by weight of glucomannan, 20% by weight of guar gum and 5% by weight of wheat fibre.
As mentioned above, the foodstuff composition according to the present invention can be used in admixture with soft wheat flour and/or durum wheat flour for the preparation of food products, such as, for example, bread, baked goods, pasta, biscuits, confectionery, etc.
For that purpose, 2-8 parts by weight of foodstuff composition can be mixed with 40-60 parts by weight of soft wheat flour and/or durum wheat flour; according to a preferred aspect, 4-6 parts by weight of composition, preferably 4.5-5.5, and even more preferably approximately 5, are mixed with 44-56, preferably 48-52, and even more preferably approximately 50 parts by weight of flour. For the purposes of the present invention, the percentages are to be understood as percentages by weight with respect to the total weight of the composition. According to a preferred aspect, the composition according to the present invention comprises inulin and/or fructooligosaccharides, gelling fibres and water- insoluble fibres in the ratios by weight indicated above.
Experimental section
A foodstuff composition according to the present invention (hereinafter indicated by the term "brake"), and having the qualitative-quantitative composition indicated hereinafter was used to evaluate the reduction in the glycaemic peak resulting from the consumption of biscuits with respect to a reference standard: • inulin: 70% by weight; • glucomannan: 5% by weight; • guar gum: 20% by weight; • wheat fibre: 5% by weight.
The composition of the "braked" biscuits, that is to say, containing the "brake" according to the present invention, is shown hereinafter together with that of the comparison biscuits not containing any "brake".
Figure imgf000004_0001
The "braked" biscuits and the control biscuits not containing any "brake", were administered to 10 healthy volunteers whose glycaemic levels were measured compared with a reference standard based on pure glucose. The results are shown in Figures 1 and 2 (where the "braked" biscuit is indicated as "biscuit + fibre"). Figure 1, in particular, shows the glycaemic levels compared with the reference standard; Figure 2 on the other hand shows only the glycaemic levels resulting from the consumption of the biscuits. As will be readily appreciated, the presence in the biscuits of the composition according to the invention permits a reduction in the glycaemic index of 42.5% in the "braked" biscuit compared with the normal biscuit.

Claims

Claims
1. A foodstuff composition containing from 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres, with respect to the total weight of the composition.
2. A foodstuff composition according to claim 1, characterized in that the gelling fibre is selected from glucomannan, guar gum, karaya gum, psyllium fibre, acacia fibre and/or pectin.
3. A foodstuff composition according to claim 1, characterized in that the insoluble fibre is selected from wheat fibre, cellulose, hemi-cellulose and/or lignin.
4. A foodstuff composition according to claim 3, characterized in that the cellulose is in microcrystalline form.
5. A foodstuff composition according to any one of the preceding claims, characterized in that it contains from 60 to 80% by weight of inulin or fructooligosaccharides.
6. A foodstuff composition according to any one of the preceding claims, characterized in that it contains from 65 to 75% by weight of inulin or fructooligosaccharides.
7. A foodstuff composition according to any one of the preceding claims, characterized in that it contains approximately 70% by weight of inulin or fructooligosaccharides.
8. A foodstuff composition according to any one of the preceding claims, characterized in that it contains from 15 to 35% by weight of gelling fibres.
9. A foodstuff composition according to any one of the preceding claims, characterized in that it contains from 20 to 30% by weight of gelling fibres.
10. A foodstuff composition according to any one of the preceding claims, characterized in that it contains approximately 25% by weight of gelling fibres.
11. A foodstuff composition according to any one of the preceding claims, characterized in that it contains from 3 to 7% by weight of insoluble fibres.
12. A foodstuff composition according to any one of the preceding claims, characterized in that it contains from 4 to 6% by weight of insoluble fibres.
13. A foodstuff composition according to any one of the preceding claims, characterized in that it contains approximately 5% by weight of insoluble fibres.
14. A foodstuff composition according to any one of the preceding claims, characterized in that it contains approximately 70% by weight of inulin, approximately 5% by weight of glucomannan, approximately 20% by weight of guar gum and approximately 5% by weight of wheat fibre.
15. A foodstuff composition containing 2-8 parts by weight, preferably 4-6, of a composition according to claims 1-14, and 40-60 parts by weight, preferably 44-56, of soft wheat flour and/or durum wheat flour.
16. A foodstuff composition containing 4.5-5.5 parts by weight, preferably approximately 5, of a composition according to claims 1-14, and 48-52 parts by weight, preferably approximately 50, of soft wheat flour and/or durum wheat flour.
17. Food products containing a foodstuff composition according to claims 1-16.
18. Food products according to claim 17, selected from bread, baked goods, pasta, biscuits, confectionery.
19. Use of a foodstuff composition according to claims 1-16 for the preparation of food products.
20. Use of a foodstuff composition or a food product according to any one of the preceding claims for the reduction of the glycaemic, insulinaemic and/or lipaemic peak caused by the consumption of monosaccharides, disaccharides, polysaccharides, lipids and/or proteins.
PCT/IT2005/000266 2004-05-12 2005-05-06 Food compositions Ceased WO2005107499A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CN2005800143663A CN1949988B (en) 2004-05-12 2005-05-06 food composition
US11/568,586 US20070207248A1 (en) 2004-05-12 2005-05-06 Food compositions
CA002566300A CA2566300A1 (en) 2004-05-12 2005-05-06 Food compositions
EP05742729A EP1662909B1 (en) 2004-05-12 2005-05-06 Food compositions
DE602005000511T DE602005000511T2 (en) 2004-05-12 2005-05-06 FOOD COMPOSITIONS
US13/116,243 US20110268836A1 (en) 2004-05-12 2011-05-26 Food compositions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI2004A000956 2004-05-12
IT000956A ITMI20040956A1 (en) 2004-05-12 2004-05-12 FOOD COMPOSITIONS

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US13/116,243 Continuation-In-Part US20110268836A1 (en) 2004-05-12 2011-05-26 Food compositions

Publications (1)

Publication Number Publication Date
WO2005107499A1 true WO2005107499A1 (en) 2005-11-17

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PCT/IT2005/000266 Ceased WO2005107499A1 (en) 2004-05-12 2005-05-06 Food compositions

Country Status (9)

Country Link
US (1) US20070207248A1 (en)
EP (1) EP1662909B1 (en)
CN (1) CN1949988B (en)
AT (1) ATE352214T1 (en)
CA (1) CA2566300A1 (en)
DE (1) DE602005000511T2 (en)
ES (1) ES2279504T3 (en)
IT (1) ITMI20040956A1 (en)
WO (1) WO2005107499A1 (en)

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US20080138472A1 (en) * 2006-12-12 2008-06-12 Delse Alexandre High fiber rotary molded cookies containing inulin and resistant starch
EP2153735A1 (en) 2008-07-28 2010-02-17 Nestec S.A. Pasta composition for dehydrated food matrices
ITRM20090284A1 (en) * 2009-06-05 2010-12-06 Caramelli Lorenzo INNOVATIVE SUPPLEMENTARY COMPOSITIONS COMPOSED OF FARINACEANS WITH A MIXTURE OF FIBERS, SOLAR SOLBLE, IN PART GELIFICANTS AND IN PART COMPLETELY SOLUBLE WITH CONSEQUENTLY EXCELLENT SUPPORT OF FOOD FIBERS REDUCED CALORIC CONTENT GOOD PALATAB
EP1681937A4 (en) * 2003-10-16 2012-01-04 Techcom Group Llc Reduced digestible carbohydrate food having reduced blood glucose response
EP2233006A4 (en) * 2008-01-11 2014-11-19 Meiji Co Ltd SPONGE CAKE
US9192179B2 (en) 2009-11-12 2015-11-24 Nestec S.A. Methods for promoting gut microbiota balance
GB2533771A (en) * 2014-12-22 2016-07-06 Inovate Health Ltd Composite food product
US20170056462A1 (en) * 2014-04-25 2017-03-02 Nexira International Use of a composition comprising arabic gum (ag) for improving gut impermeability
ES2683014A1 (en) * 2017-03-23 2018-09-24 Cuetara, S.L. Child cookie without added sugars (Machine-translation by Google Translate, not legally binding)

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US8982944B2 (en) * 2005-10-12 2015-03-17 Enforcement Video, Llc Method and system for categorized event recording of images in multiple resolution levels
EP2179661A1 (en) * 2008-10-23 2010-04-28 Generale Biscuit Biscuit comprising guar gum in a rod-like form
AR086993A1 (en) 2011-06-20 2014-02-05 Gen Biscuit GALLETITA MASS
CN102696708B (en) * 2011-11-28 2013-12-18 河南科技大学 Flour and steamed bun prepared from flour
CN102511713B (en) * 2011-12-20 2013-11-13 内蒙古伊利实业集团股份有限公司 Composite dietary fiber solution, preparation and protein beverage thereof
JP2014187938A (en) * 2013-03-27 2014-10-06 Sunstar Inc Food composition
CN107279454B (en) * 2017-06-20 2021-04-27 上海交通大学 A kind of new viscous food composition and preparation method thereof
IT202000018553A1 (en) 2020-07-30 2022-01-30 Faimpresa Srl PROCEDURE FOR THE PRODUCTION OF A DOUGH FOR EDIBLE USE
WO2024194485A1 (en) * 2023-03-23 2024-09-26 Cambridge Glycoscience Ltd Polysaccharide polymer compositions, products and related methods

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EP1662909B1 (en) 2007-01-24
ITMI20040956A1 (en) 2004-08-12
US20070207248A1 (en) 2007-09-06
ATE352214T1 (en) 2007-02-15
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