Methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates
AssigneeTate & Lyle Ingredients Americas LLC
InventorsPatricia S. Williamson, Ryan D. Woodyer
Life of this patent
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Abstract
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
Claims25
A method for improving the gastrointestinal tolerance of a food or beverage product comprising D-allulose consumed by a human subject in need thereof, wherein the method comprises incorporating one or more of D-glucose, fiber or protein into the food or beverage product and whereby one or more symptoms selected from the group consisting of abdominal distension, abdominal pains, borborygmus, increased flatus, loose stools, and nausea/vomiting are reduced in occurrence and severity when the food or beverage product is consumed by the human subject.
A food or beverage product comprising D-allulose and one or more of D-glucose, fiber or protein, wherein the one or more of D-glucose, fiber or protein are present in an amount effective to improve the gastrointestinal tolerance of said food or beverage product whereby one or more symptoms selected from the group consisting of abdominal distension, abdominal pains, borborygmus, increased flatus, loose stools, and nausea/vomiting are reduced in occurrence and severity when the food or beverage product is consumed by a human subject in need thereof.
Dependencies are inferred from the claim text.