Food products with improved bile acid binding functionality and methods for their preparation
OwnerRonald A. Heddleson, Alicia A. Perdon +3inventors
InventorsRonald A. Heddleson, Alicia A. Perdon, Brent Marston, H. Eugene Hite, Shen-Shu Sung
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Abstract
The present invention is directed to a food product or food product intermediate which incorporates short chain beta glucan or modified short chain beta glucan, those having an average molecular weight of less than 50,000 Daltons, and preferably in the range of 500 to 2,500 Daltons, to enhance bile acid binding capacity resulting in improved hypocholesterolemic effects.
Claims20
A method for improving bile acid binding functionality of a food product or food product intermediate comprising short chain beta-glucan, comprising:
- obtaining a short chain beta glucan from a grain;
- providing a food product or food product intermediate;
- adding to the food product or food product intermediate at least one modifying agent to provide a food product or food product intermediate with improved bile acid binding functionality;
- and
- preparing the food product or food intermediate.
A food product or food product intermediate having improved bile acid binding capacity comprising;
- a grain selected from the group consisting of oat, barley, wheat or corn;
- a modifying agent;
- and
- a short chain or modified short chain beta glucan having an average molecular weight of less than 5,000 Da.
A cereal product with improved bile acid binding functionality, comprising;
- short chain beta glucan or modified short chain beta glucan;
- and
- wherein the short chain beta glucan or modified short chain beta glucan resulted from in situ modification of native beta glucan in the cereal.
A method for improving the bile acid binding functionality of a food product or food product intermediate having native beta glucan as a component, comprising:
- contacting the food product or food intermediate with at least one 1→4 beta glucanase;
- and
- increasing the temperature of the food product or food intermediate to 110° C. for at least about 45 minutes to provide the food product or food intermediate comprising short chain beta glucan or modified short chain beta glucan.
Dependencies are inferred from the claim text.