GB2201875A - Fibre rich diets of some therapeutic advantage from psyllium ispaghula husk and guar gum - Google Patents
Fibre rich diets of some therapeutic advantage from psyllium ispaghula husk and guar gum Download PDFInfo
- Publication number
- GB2201875A GB2201875A GB08705542A GB8705542A GB2201875A GB 2201875 A GB2201875 A GB 2201875A GB 08705542 A GB08705542 A GB 08705542A GB 8705542 A GB8705542 A GB 8705542A GB 2201875 A GB2201875 A GB 2201875A
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- United Kingdom
- Prior art keywords
- fibre
- product
- ingredients
- guar gum
- psyllium
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- 239000009223 Psyllium Substances 0.000 title claims abstract description 7
- 229940070687 psyllium Drugs 0.000 title claims abstract description 7
- 239000000835 fiber Substances 0.000 title claims description 24
- 229920002907 Guar gum Polymers 0.000 title claims description 22
- 235000010417 guar gum Nutrition 0.000 title claims description 22
- 239000000665 guar gum Substances 0.000 title claims description 22
- 229960002154 guar gum Drugs 0.000 title claims description 22
- 235000005911 diet Nutrition 0.000 title description 10
- 230000037213 diet Effects 0.000 title description 6
- 239000000203 mixture Substances 0.000 claims abstract description 25
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- 239000004615 ingredient Substances 0.000 claims description 11
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 206010012601 diabetes mellitus Diseases 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 229940038580 oat bran Drugs 0.000 claims description 4
- 208000008589 Obesity Diseases 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 229920001615 Tragacanth Polymers 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 235000020824 obesity Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 208000035150 Hypercholesterolemia Diseases 0.000 claims description 2
- 201000001883 cholelithiasis Diseases 0.000 claims description 2
- 208000007784 diverticulitis Diseases 0.000 claims description 2
- 208000001130 gallstones Diseases 0.000 claims description 2
- 208000002551 irritable bowel syndrome Diseases 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 3
- 239000002245 particle Substances 0.000 claims 2
- 239000000305 astragalus gummifer gum Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 150000004677 hydrates Chemical class 0.000 claims 1
- 238000004260 weight control Methods 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 abstract description 8
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- 239000000047 product Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 244000075850 Avena orientalis Species 0.000 description 6
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- 230000000378 dietary effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
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- 235000014347 soups Nutrition 0.000 description 3
- 241000416162 Astragalus gummifer Species 0.000 description 2
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- 244000141359 Malus pumila Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 244000007835 Cyamopsis tetragonoloba Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 206010017943 Gastrointestinal conditions Diseases 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
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- 239000000853 adhesive Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019545 cooked cereal Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
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- 235000015243 ice cream Nutrition 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Dietary fibre products of therapeutic significance with desired organoleptic properties and taste, prepared from a mixture of Psyllium Ispaghula Husk and Guar Gum, with or without other soluble fibres from fruits, vegetables and cereals, manufactured by cooking in a extruder or by conventional granulation methods.
Description
FIBRE RICH DIETS OF SOME THERAPEUTIC ADVANTAGE FROM PSYLLIUM ISPAGHULA HUSK AhlD GUAR GUM
This invention relates to dietary products and more particularly to dietary products derived from psyllium ispaghula and guar gum.
The value of psyllium ispaghula husk and guar gum as soluble fibres has long been appreciated in the treatment of gastro-intestinal conditions, and more recently guar gum has been recommended in diabetes, coronary heart disease and obesity. Oat bran and pea bran are also now recognised to be rich in dietary fibre, some of which is in a soluble form. Oat and pea bran also provide some valuable proteins, minerals and vitamins.
Ispaghula, guar gum and finely milled pea and oat bran conccntrates pose a problem in producing a suitable and palatable consumer product as the fibre rich products tend to form untasty lumps and the resulting paste sticks to utensils.
It is a principal object of this invention to provide products having desired organoleptic properties from psyllium ispaghula and guar gum in formulations with or without other fibres.
It is another object of this invention to provide psyllium ispaghula and guar gum products, with or without other soluble fibres, of good therapeutic value which can be consumed with hot or cold fluids without pasting or lumping. It is another object of this invention to provide therapeutic cereal food products from psyllium ispaghula and guar gum with or without other soluble fibres, which are hydratable with hot fluids such as water, milk, soups etc.
It is another object of this invention to provide methods of producing from psyllium ispaghula and guar gum, with or without other soluble fibres ready to eat cereal foods and snacks.
It is still another object of this invention to produce from psyllium ispaghula and guar gum, with or without other soluble fibres ready to eat cereal and non-cereal food products of therapeutic value, having desirable attributes from the standpoint of structural integrity and maintenance of crispness when served in cold fluids.
In accordance with this invention foods and diets of distinct therapeutic value are produced in particular from mucilagenous natural plant products containing psyllium ispaghula husk and guar gum in conjunction with gum tragacanth and/or pea bran and/or oat bran and/or carrot fibre and/or citrus and apple fibres and/or rice bran and/or figs and/or malt extract and/or barley fines and/or vitamins and/or minerals and/or lecithin.
The oat and pea bran used herein are a fraction derived from whole pea and oat groats, containing 150% more total crude fibre than is normally available in the l.S ole groat, and thus providing higher levels of protein, gum, fat and ash than the whole pea or oat groat.
Psyllium Ispaghula: The epidermis and collapsed adjacent layers removed fron tie dried ripe seeds of Plantago ovata (Plantaginaceae), containing mucilage and hemi-celluloses.
Guar Gum: A gum obtained from the ground endosperms of the seeds of
Cyamopsis psoraloides ( = C. tetragonolobus) (Leguminosae). It contains more than 60% of a high molecular weight hydrocolloidal polysaccharide, a galactomannan, composed of galactan and mannan units combined through glycosidic linkages.
The Process: Soluble dietary fibres mentioned in this invention are rich in gum content and are readily hydratable with hot water and exhibit reduced pasting and lump characteristics when processed in accordance with this invention. To prepare a food product in accordance with this invention, the psyllium husk and guar gum, with or without other dietary fibres is subjected to a cooking operation with water.
The cooking is conveniently and thus preferably accomplished by passing the fibre mix admixed with water through an extruder-heat exchanger of conventional design, from which it is extruded through a die having an arrangement of closely adjacent orifices disharging a pluarity of strands which are pliable or plastic in nature.
The fibre mix can be expanded or non-expanded as desired by controlling the temperature of the cooking-extruding operation and the moisture of the fibre undergoing extrusion. For substantial expansion, it is generally preferred that the moisture content of the material being cooked and extruded to be in the range of 15% to 25% and the temperature at the exit of the cooker/extruder to be about 120 to 150 C. To limit or reduce expansion a lower moisture content or reduces cooking/expansion temperatures can be used. Cooking is accomplished by heating the moistened mixture of psyllium ispaghula and guar gum with or without other dietary fibres to a temperature sufficient to gelatinize the mixture in the presence of sufficient water to produce a plastic mass or dough which can be shaped.
After being cooked, the mixture is in a plastic condition and capable of being shaped as desired to foro shreds, flakes, pellets, expanded hollow tubes, solid rods etc. As it is known in the Art, shaping can be obtained principally from the extruder having a plurity of die orifices of such configuration so as to discharge particularly shaped strands or rods which can be cut into pieces of a desired size. The extrudate strands or rods leaving the extruder can be cut near the die orifice or fed to cutting and shaping rolls.Alternatively, the mixture of psylliutn ispaghula and guar gum, with or without other soluble fibres can be cooked by means other than an extruder-cooker and the cooked psyllium ispaghula and guar gum mixture, 7ith or without other soluble fibres can be formed into a plastic sheet and cut and shaped as desired, using conventional equipment and techniques known in the cereal food industry. Yet another alternative of cooking is passing the wet mix through a sieve and drying in either a conventional tray drier or a fluidised bed drier to produce a granular product.It is known that cereal type breakfast foods and snacks can be extruded/cooked under conditions that a plastic shapable mass or dough is formed, but for a very brief time, and the extrusion temperature and pressure conditions being such that the water in the extrudate is quickly flashed off, yielding an extrudate which is hard and frangible and not considered generally a plastic shapable mass. The cooked shaped dietary fibre in accordance with this invention is eminently suitable for use as an "instant" dietary/therapeutic food as part of a meal or meal replacement low calorie product. The processed mix is readily hydratable with hot milk or soups. Currently available instant cereal fibres generally require cooking with water at a temperature of at least about 80 0C for at least one minute or more.
When used as a precooked instant fibre supplement or cereal, the mixture of psyllium ispaghula and guar gum with or without other dietary fibres can be mixed with cold milk to form a cold cereal which is organoleptically similar to a cooked cereal but which is not pasty or lumpy and does not adhere or stick excessively to utensils. If the consummer prefers, the product can be used as a hot instant fibre cereal by mere addition of hot milk or soup thereto without the necessity of actual furthur cooking the material. The hydration characteristics of the psyllium ispaghula and guar gum with or without other soluble fibres are such that a smooth, non-lumpy, non-pasty instant dietary fibre food is obtained by simple mixing. The product may also be consumed by sprinkling on various foods, salads, yoghurt, ice creams etc.
The mixture of psyllium ispaghula and guar gum kith or without other soluble fibres in accordance with this Invention are likewise eminently suitable for use as the principal ingredient in ready-to-eat fibre rich diets. Thus the cooked shaped fibre product can be employed in formulations with either other desired materials such as flavors, to produce a readyto-eat fibre rich food to which milk or yoghurt can be added. According to this embodiment, the psyllium ispaghula and guar gum maybe with some or all of the soluble fibres mentioned in this invention and other ingredients including water to form a dough which is then cooked.
Various ingredients can be employed with the psyllium ispaghula and guar gum to form the dough. Such ingredients include brans like that from peas, oats, rye, rice, barley, fibres from carrots, apples, citrus fruits, figs, malt, lecithin, vitamins and minerals, providing a total fibre content of not less than 20% and as much as 90%. The cooked shaped fibre product is subjected to a drying operation to reduce the final moisture content not exceeding 10% and preferably not in excess of about 5% by weight. The lower limit for moisture content is 2%. The temperature of the drying bed varies between 80 0C and 160 0C, with a time range from 30 seconds to 20 minutes.
The cereal foods disclosed herein are distributed in packaged (sachet) form as is customary with diets of therapeutic value.
The following examples illustrate the invention and the advantages thereof:
Example 1 Example 2
Guar Gum 68% Guar Gum 60%
Ispaghula Husk 25% . Ispaghula Husk 13%
Malt Extract 7% Oat Bran 20%
The mixture is extruded Malt Extract 7% The mixture is extruded
Example 3 Example 4
Guar Gum 50% Guar Gum 50%
Ispaghula Husk 14% Ispaghula Husk 15%
Gum Tragacanth 10% Oat Bran 15%
Oat Bran 20 Pea Bran 13%
Malt Extract 6% Malt Extract 7%
The mixture is extruded The mixture is extruded Example 5 Example G
Guar Gum 35.7% Guar Gum 24.1 iv Ispaghula Husk 17.85% Ispaghula Husk 24.1%
Barley Fines 8.95% Oat Bran 24.1%
Oat Bran 26.8% Pectin 5.8%
Malt Extract 10.7tie Rice Bran 4.8% Carrot Fire 4.8%
The mixture is extruded Carrot Fibre 4. 8% Barley Fines 2. 97é Vitamin Mix 0.8% Malt Extract 8.6% The mixture is extruded
Example 7
Guar Gum 25% Ispaghula Husk 10 Oat Bran 157 Pectin 5%
Rice Bran 15% Carrot Fibre 5%
Barley Fines 3Z Pea Fibre 10 Lecithin 2%
Malt Extract 10tlç The mixture is extruded
Dietary products comprised of a substantial proportion of soluble fibres as disclosed herein may have physiological properties of therapeutic slgrificance viti respect to obesity, serum cholesterol reduction, and its beneficial effect on Irritable Bowel Syndrome ( I.B.S. ), Diverticulitis, cancer of the bowel, diabetes, ischaenic heart disease, gall stones and other conditions that are associate2 with serum cholesterol levels. There are indications that daily consumption of soluble fibres as part of a high carbohydrate diet reduces the serum cholesterol in adults with hypercholesterolemia. Such a diet also may contribute to a beneficial shift in the ratio of high density lipoprotein cholesterol to low density lipoprotein cholesterol. Examples 1 to 4 are of particular importance for use in diabetes melitus.
Those modifications and equivalents which fall within the spirit of the invention are considered a part thereof.
Claims (12)
1. A product made by mixing the psyllium ispaghula husk with guar gum
by a method to produce a product with desired organoleptic properties
not possessed by individual ingredients.
2. The desired organoleptic properties are a) crunchy when mixed with
cold liquids and cold semisolids, b) Hydrates rapidly in hot liquids
to produce sof-t and smooth hydrated spheres which could be drunk as
a liquid.
3. The product according to claim 1, in which could be added one or more
of the following ingredients: tragacanth gum, pea bran, lecithin,
oat bran, rice bran, barley fines, malt extract, carrot fibre, apple
fibre, fibre from citrus fruits and figs, vitamins and rinerals.
4. A process wherein cooking of the ingredients claimed in claims 1 and
3 is carried out to effect expansion of the mixture of suitable
consistency to make pellets, shreds, rods or flakes of various shapes
and sizes.
5. A process wherein cooking of the ingredients in claims 1 and 3 is
carried out under non-expanding conditions to produce a granular
product.
6. A process involving the product's ingredients of claims 1 and 3 in
which the mixture is subjected to an extrusion process.
7. A process in accordance with claim 4 wherein the cooked ingredients
are shaped by grinding to form finely to coarsely divided particles.
8. The cooked fibre product according to claims 4 and 5 of desired shape
has a final moisture content with a lower limit of 2% and a top limit
of 10%.
9. The cooked fibre product according to claims 4 and 5 of desired shape
has a final fibre content with a lower limit of 20% and a top limit
of 90%.
10. A process wherein the ingredients of claims 1 and 3 are moisturised,
the mixture is passed through a sieve and resulting in granules
or finely divided particles which are tray dried in a tray drier
or fluid bed drier.
11. The product may be used for weight control and obesity.
12. The product so obtained may be used as a therapeutic food in the
treatment of diabetes melitus, hypercholesterolemia, diverticulitis,
irritable bowel syndrome and gallstones.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08705542A GB2201875A (en) | 1987-03-10 | 1987-03-10 | Fibre rich diets of some therapeutic advantage from psyllium ispaghula husk and guar gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08705542A GB2201875A (en) | 1987-03-10 | 1987-03-10 | Fibre rich diets of some therapeutic advantage from psyllium ispaghula husk and guar gum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8705542D0 GB8705542D0 (en) | 1987-04-15 |
| GB2201875A true GB2201875A (en) | 1988-09-14 |
Family
ID=10613616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08705542A Withdrawn GB2201875A (en) | 1987-03-10 | 1987-03-10 | Fibre rich diets of some therapeutic advantage from psyllium ispaghula husk and guar gum |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2201875A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5015486A (en) * | 1989-09-11 | 1991-05-14 | General Mills, Inc. | Dry mix for microwave muffins with psyllium and method of preparation |
| US5024996A (en) * | 1989-12-05 | 1991-06-18 | General Mills, Inc. | R-T-E cereal with soluble fibers |
| US5026689A (en) * | 1989-03-29 | 1991-06-25 | General Mills, Inc. | R-T-E cereal with psyllium |
| US5126150A (en) * | 1990-10-01 | 1992-06-30 | The Procter & Gamble Company | Compositions containing psyllium |
| EP0483070A3 (en) * | 1990-10-24 | 1992-07-29 | Sandoz Nutrition Ltd. | Nutritionally complete feeding composition containing hydrolysed soluble fiber |
| ES2087834A1 (en) * | 1995-01-24 | 1996-07-16 | Chicouri Marcel Jacques | New laxative compositions and procedure for obtaining them. |
| EP0725573A4 (en) * | 1993-09-17 | 1997-03-19 | Kellog Co | PREIMBIBE READY-TO-EAT CEREALS CONTAINING EXTRUDED PSYLLIUM |
| EP0654992A4 (en) * | 1992-08-11 | 1998-12-30 | Charles E Day | METHOD FOR TREATING AND PREVENTING IRRITABLE COLON SYNDROME AND PHARMACEUTICAL COMPOSITIONS USED THEREFOR. |
| USRE36067E (en) * | 1989-03-29 | 1999-01-26 | Kellogg Company | R-T-E cereal with psyllium |
| MD1961C2 (en) * | 2001-07-26 | 2003-01-31 | Михаил ФИЛИППОВ | Food additive of beet-chips, containing pectine and process for obtaining thereof |
| US7648720B2 (en) | 1995-12-26 | 2010-01-19 | Cns, Inc. | Dietary fiber delivery system |
| DE202019101763U1 (en) | 2019-03-28 | 2019-04-10 | Daniel Schaaf | Expanded food or feed extrudate |
| FR3084816A1 (en) * | 2018-08-09 | 2020-02-14 | Claire De La Plume | FOOD GELIFIER BASED ON NATURAL COMPONENTS NON-DISTURBORENT OF FLAVOR WITH LONG SHELF LIFE AND LARGE FLEXIBILITY OF APPLICATIONS |
| WO2020192828A1 (en) | 2019-03-28 | 2020-10-01 | Daniel Schaaf | Expanded foodstuff- or animal feed extrudate |
| EP3808342A1 (en) * | 2019-10-14 | 2021-04-21 | Bonutra AG | Natural and/or organic disintegrant pre-mixes for (oral) solid dosage forms |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0144644A2 (en) * | 1983-12-12 | 1985-06-19 | THE PROCTER & GAMBLE COMPANY | Psyllium mucilloid products |
-
1987
- 1987-03-10 GB GB08705542A patent/GB2201875A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0144644A2 (en) * | 1983-12-12 | 1985-06-19 | THE PROCTER & GAMBLE COMPANY | Psyllium mucilloid products |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USRE36067E (en) * | 1989-03-29 | 1999-01-26 | Kellogg Company | R-T-E cereal with psyllium |
| US5026689A (en) * | 1989-03-29 | 1991-06-25 | General Mills, Inc. | R-T-E cereal with psyllium |
| US5015486A (en) * | 1989-09-11 | 1991-05-14 | General Mills, Inc. | Dry mix for microwave muffins with psyllium and method of preparation |
| US5024996A (en) * | 1989-12-05 | 1991-06-18 | General Mills, Inc. | R-T-E cereal with soluble fibers |
| US5126150A (en) * | 1990-10-01 | 1992-06-30 | The Procter & Gamble Company | Compositions containing psyllium |
| EP0483070A3 (en) * | 1990-10-24 | 1992-07-29 | Sandoz Nutrition Ltd. | Nutritionally complete feeding composition containing hydrolysed soluble fiber |
| EP0654992A4 (en) * | 1992-08-11 | 1998-12-30 | Charles E Day | METHOD FOR TREATING AND PREVENTING IRRITABLE COLON SYNDROME AND PHARMACEUTICAL COMPOSITIONS USED THEREFOR. |
| EP0725573A4 (en) * | 1993-09-17 | 1997-03-19 | Kellog Co | PREIMBIBE READY-TO-EAT CEREALS CONTAINING EXTRUDED PSYLLIUM |
| ES2087834A1 (en) * | 1995-01-24 | 1996-07-16 | Chicouri Marcel Jacques | New laxative compositions and procedure for obtaining them. |
| US7648720B2 (en) | 1995-12-26 | 2010-01-19 | Cns, Inc. | Dietary fiber delivery system |
| MD1961C2 (en) * | 2001-07-26 | 2003-01-31 | Михаил ФИЛИППОВ | Food additive of beet-chips, containing pectine and process for obtaining thereof |
| FR3084816A1 (en) * | 2018-08-09 | 2020-02-14 | Claire De La Plume | FOOD GELIFIER BASED ON NATURAL COMPONENTS NON-DISTURBORENT OF FLAVOR WITH LONG SHELF LIFE AND LARGE FLEXIBILITY OF APPLICATIONS |
| DE202019101763U1 (en) | 2019-03-28 | 2019-04-10 | Daniel Schaaf | Expanded food or feed extrudate |
| WO2020192828A1 (en) | 2019-03-28 | 2020-10-01 | Daniel Schaaf | Expanded foodstuff- or animal feed extrudate |
| DE102019108011B4 (en) | 2019-03-28 | 2022-07-28 | Daniel Schaaf | Expanded food or feed extrudate |
| EP3808342A1 (en) * | 2019-10-14 | 2021-04-21 | Bonutra AG | Natural and/or organic disintegrant pre-mixes for (oral) solid dosage forms |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8705542D0 (en) | 1987-04-15 |
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