Product and method for enhancing the appeal, and dietary value of foodstuff
OwnerNorman Singerinventor
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Abstract
A product and method by which a range of foodstuff products may be produced which are very pleasant in taste and texture, and therefore, pleasant to eat, and which contain a sufficiency of soluble dietary fiber to effectively supplement the typically low fiber dietary intake. By adding a low viscosity, non-digestible fiber either along or in a syrup composition, foodstuffs may be amended in such a manner as to increase dietary fiber intake without adversely affecting the palatability of the foodstuffs.
Claims16
An edible syrup composition comprising a low viscosity, non-digestible fiber component thereof.
A method for preserving frozen foodstuffs, comprising the step of adding a low viscosity, non-digestible fiber component thereto prior to freezing.
An edible composition comprising, in combination, low viscosity, non-digestible fiber and a foodstuff selected from the group consisting of beverages, yogurt, coffee whitener powder, candy, chewing gum, jelly, jam, cereals, pasta, donuts, cookies, cakes, pies, soup, meat stew, salad dressings, peanut butter, eggs, meat, and meat sausages.
Dependencies are inferred from the claim text.