Food product with high viscosity

Details Food product with high viscosity Food product with high viscosity

A - Human Necessities

23

L

A23L 1/10 (2006.01) A23L 1/164 (2006.01)

Patent

CA 2471808

The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-2% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

L'invention concerne des produits alimentaires comprenant en pourcentage en poids de matière sèche, 0,5-5 % d'une fibre soluble visqueuse, 2-2 % de concentré de son d'avoine et 7-35 % de son de céréales. Une quantité spécifique de ces constituants permet d'obtenir une viscosité élevée, ces constituants étant appropriés pour retarder l'absorption ou l'apparition de glucose dans le sang, et/ou pour maintenir des niveaux de glucose élevés tout en évitant des pics de glucose élevés. On a découvert que la viscosité élevée d'un produit alimentaire est un facteur clé dans l'apparition de glucose dans le flux sanguin. De ce fait, les produits alimentaires de l'invention sont appropriés pour des patients diabétiques.

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