Food product with high viscosity
The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% 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.
1. A food product comprising in percent by weight of dry matter, 0.5 to about 5% of a viscous soluble fibre, 2 to about 20% oat bran concentrate, and 10 to about 30% cereal bran.
2. The food product according to claim 1 , wherein the viscous soluble fibre is selected from the group consisting of guar gum, xanthan, konjac mannan, and mixtures thereof.
3. The food product according to claim 1 , wherein the cereal bran is selected from the group consisting of wheat-, barley-, oat bran and mixtures thereof.
4. The food product according to claim 1 , further comprising ingredients selected from the group consisting of bulk sweeteners, fats, other cereals, fruits, nuts, and mixtures thereof, in total amounts of 33 to about 85% by weight of dry matter.
5. The food product according to claim 1 , which is in a form selected from the group consisting of a bar, a snack and a biscuit.
6. The food product according to claim 1 , which is designed for endurance sports or for food intake control.
7. The product according to claim 1 , which is designed for diabetic patients.
8. A method for preparing a food product, the method comprising using 1 to about 4%, in percent by weight of dry matter, of a viscous soluble fibre, 4 to about 16% oat bran concentrate, and 10 to about 30% oat bran in the preparation of the food product.
9. The method of claim 8 , wherein the oat bran is an oat bran concentrate.
10. The method of claim 8 comprising the step of adding the cereal bran to the viscous soluble fiber and an oat bran concentrate.
11. A method for reducing the appearance of glucose in the blood in response to a food product comprising the step of using in the food product 1 to about 4%, in percent by weight of dry matter, of a viscous soluble fibre, 4 to about 16% oat bran concentrate, and 10 to about 30% oat bran in the preparation of the food product.
12. The method according to claim 11 , wherein the viscous soluble fibre is selected from the group consisting of guar gum, xanthan, konjac mannan, and mixtures thereof.
13. The method according to claim 11 , wherein the cereal bran is selected from the group consisting of wheat-, barley-, oat bran and mixtures thereof.
14. The method according to claim 11 , wherein the food product comprises ingredients selected from the group consisting of bulk sweeteners, fats, other cereals, fruits, nuts, and mixtures thereof, in total amounts of 33 to 85% by weight of dry matter.
15. The method according to claim 11 , wherein the food product is in a form selected from the group consisting of a bar, a snack and a biscuit.
16. A method for reducing food intake in an individual comprising the steps of feeding the individual a food product comprising in percent by weight of dry matter, 0.5 to about 5% of a viscous soluble fibre, 2 to about 20% oat bran concentrate, and 10 to about 30% cereal bran.
17. The method according to claim 16 , wherein the viscous soluble fibre is selected from the group consisting of guar gum, xanthan, konjac mannan, and mixtures thereof.
18. The method according to claim 16 , wherein the cereal bran is selected from the group consisting of wheat-, barley-, oat bran and mixtures thereof.
19. The method according to claim 16 , wherein the food product comprises ingredients selected from the group consisting of bulk sweeteners, fats, other cereals, fruits, nuts, and mixtures thereof, in total amounts of 33 to 85% by weight of dry matter.
20. The method according to claim 16 , wherein the food product is in a form selected from the group consisting of a bar, a snack and a biscuit.
21. A method for providing nutrition to a diabetic patient comprising the steps of feeding the diabetic patient a food product comprising in percent by weight of dry matter, 0.5 to about 5% of a viscous soluble fibre, 2 to about 20% oat bran concentrate, and 10 to about 30% cereal bran.
22. The method according to claim 21 , wherein the viscous soluble fibre is selected from the group consisting of guar gum, xanthan, konjac mannan, and mixtures thereof.
23. The method according to claim 21 , wherein the cereal bran is selected from the group consisting of wheat-, barley-, oat bran and mixtures thereof.
24. The method according to claim 21 , wherein the food product comprises ingredients selected from the group consisting of bulk sweeteners, fats, other cereals, fruits, nuts, and mixtures thereof, in total amounts of 33 to 85% by weight of dry matter.
25. The method according to claim 21 , wherein the food product is in a form selected from the group consisting of a bar, a snack and a biscuit.
26. The method according to claim 21 , wherein the viscous soluble fibre is selected from the group consisting of guar gum, xanthan, konjac mannan, and mixtures thereof.