# US 2011/0038984 A1 · Reduced digestible carbohydrate food having reduced blood glucose response > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2011/0038984 A1 - Document ID: US20110038984A1 - Status: Published application - Kind: A1 - Application number: 12/913,923 - Filed: 2010-10-28 - Published: 2011-02-17 - Earliest claimed: 2003-10-16 - Assignees: TechCom Group, LLC - Inventors: Jon R. ANFINSEN; Bryan Craig Tungland - Web page: https://patentgrep.com/patent/US20110038984A1 ## CPC - A23K 50/40: for carnivorous animals, e.g. cats or dogs - A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)} - A21D 2/183: {Natural gums} - A21D 2/186: {Starches; Derivatives thereof} - A21D 2/188: {Cellulose; Derivatives thereof} - A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain - A21D 13/043: from tubers, e.g. manioc or potato - A21D 13/047: from cereals other than rye or wheat, e.g. rice - A21D 13/06: Products with modified nutritive value, e.g. with modified starch content - A21D 13/064: with modified protein content - A21D 13/40: Products characterised by the type, form or use - A23L 7/00: Cereal-derived products; Malt products; Preparation or treatment thereof (preparation of malt for brewing C12C) - A23L 7/109: Types of pasta, e.g. macaroni or noodles - A23L 7/117: Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152) - A23L 7/135: Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals - A23L 7/143: Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products - A23L 7/165: Preparation of puffed cereals involving preparation of meal or dough as an intermediate step - A23L 19/115: {Konjak; Konntaku} - A23L 19/19: {from powdered or mashed potato products (A23L19/135 takes precedence)} - A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) - A23L 29/231: Pectin; Derivatives thereof - A23L 29/238: from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231) - A23L 29/244: from corms, tubers or roots, e.g. glucomannan (starch A23L29/212) - A23L 29/25: Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth - A23L 29/256: from seaweeds, e.g. alginates, agar or carrageenan - A23L 29/27: {Xanthan not combined with other microbial gums} - A23L 29/30: containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) - A23L 33/125: containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L33/21) - A23L 33/20: Reducing nutritive value; Dietetic products with reduced nutritive value - A23P 20/20: Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers - A21D 13/045: from leguminous plants - A21D 13/41: Pizzas - A21D 13/42: Tortillas - A21D 13/43: Flatbreads, e.g. naan - A21D 13/60: Deep-fried products, e.g. doughnuts - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23K: FODDER - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine ## Claims ### Claim 1 A method for reducing the digestion of a portion of the digestible carbohydrates in a reduced-digestible carbohydrate food formed from a dough, the food selected from the group consisting of pasta, noodles and restructured rice, to reduce the glycemic index of the food, comprising the steps of: (a) providing a non-digestible protective material, in an amount of at least about 4% and up to about 40% by weight of the food, the non-digestible protective material consisting of: (1) a structural material comprising at least one of: (i) a structural/viscous fermentable material selected from the group consisting of carrageenan, alginate, gum arabic, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, arabinoxylans, b-glucans, pectin, cellulose, methyl cellulose, gellan gum, xanthan gum, carboxymethylcellulose, propylene glycol alginate, modified resistant starches, and mixtures thereof, and (ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, and mixtures thereof; and (2) at least 25%, by weight of the non-digestible protective material, a rheology modifier selected from the group consisting of a low molecular weight saccharide, glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum, and mixtures thereof; (b) providing a flour that contains discrete units of starch granules, in an amount of at least about 50%, by weight of the food, of the flour selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, legume, pea, and potato, and mixtures thereof, (c) mixing intimately the non-digestible protective material with the flour in the presence of water to form a dough having a modified matrix structure that comprises the discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes the non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, and (c) extruding the dough and drying the dough, to form the food, wherein the glycemic index of the food is at least 30% less than the glycemic index of a conventional food made from the flour, excluding any dilution of the food by the non-digestible protective material. ### Claim 2 (depends on 1) The method according to claim 1 wherein the provided non-digestible protective material is in the form of a pre-hydrated aqueous slurry. ### Claim 3 (depends on 1) The method according to claim 1 wherein the provided non-digestible protective material is in a particulate form, and the step of mixing intimately includes hydrating the non-digestible protective material with the water. ### Claim 4 (depends on 1) The method according to claim 1 wherein at least about 50% of the available digestible carbohydrate of the reduced-digestible carbohydrate food is a protected carbohydrate. ### Claim 5 (depends on 4) The method according to claim 4 wherein at least about 70% of the available digestible carbohydrate of the reduced-digestible carbohydrate food is the protected carbohydrate. ### Claim 6 (depends on 5) The method according to claim 5 wherein at least about 90% of the available digestible carbohydrate of the reduced-digestible carbohydrate food is the protected carbohydrate. ### Claim 7 (depends on 1) The method according to claim 1 wherein the step of mixing intimately comprises mixing under applied shear. ### Claim 8 (depends on 1) The method according to claim 1 wherein formed protective food film network forms a protective barrier by encapsulating, coating and segregating the starch granules from digestive enzymes. ### Claim 9 (depends on 1) The method according to claim 1, wherein the food is selected from the group consisting of pasta and noodles, and the provided flour is at least about 75% by weight, the provided non-digestible protective material is at least about 5% and up to about 40%, with the non-digestible protective material comprising at least about 25%, and up to about 90%, the rheology modifier that is selected from the group consisting of polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof, wherein the structural/viscous fermentable material is selected from the group consisting of high methoxyl pectin, xanthan gum, and mixtures thereof, and wherein the structural protein polymer is selected from the group consisting of vital wheat gluten, modified wheat gluten, and mixtures thereof; and further comprising the step of providing an ionic property modifier selected from the group consisting of one or more divalent and monovalent chloride and citrate salts, in an amount of at least about 1%, and up to about 5%, by weight of the non-digestible protective material. ### Claim 10 (depends on 9) The method according to claim 9, wherein the provided ionic property modifier is in an amount of about 2% to about 4%. ### Claim 11 (depends on 1) The method according to claim 1, wherein the food is restructured rice, and the provided flour is at least about 75% rice flour; the provided non-digestible protective material at least about 4% and up to about 20%, with the non-digestible protective material comprising up to about 80% of the rheology modifier that is selected from the group consisting of polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof, wherein the structural/viscous fermentable material is selected from the group consisting of methyl cellulose, high methoxyl pectin, carrageenan, guar gum, gum arabic, and mixtures thereof; and further comprising the step of providing an ionic property modifier selected from the group consisting of one or more divalent and monovalent chloride and citrate salts, in an amount of at least about 1%, and up to about 5%, by weight of the non-digestible protective material. ### Claim 12 (depends on 11) The method according to claim 11, wherein the provided ionic property modifier is in an amount of about 2% to about 4%. ### Claim 13 A method for reducing the blood glucose response of a reduced digestible carbohydrate food, by preventing a portion of an amount of available carbohydrate within the food when consumed from being digested and absorbed as a simple sugar in the small intestine, comprising the steps of: (a) providing a digestible carbohydrate-based ingredient comprising an amount of available carbohydrate, (b) providing a non-digestible protective material, wherein an aqueous slurry of the non-digestible protective material has a breaking strength value of greater than about 50 dynes/cm2, and a elongation to break of at least about 10%, and a viscosity of at least about 500 cP at a 10% concentration by weight in water, at 20° C., (c) mixing the digestible carbohydrate-based ingredient with the non-digestible protective material to form a dough, and (d) processing the dough into the reduced digestible carbohydrate food, whereby a portion of an amount of available carbohydrate within the food when consumed is prevented from being digested and absorbed as a simple sugar in the small intestine, wherein the reduced digestible carbohydrate food has a carbohydrate digestion resistance of at least 50%. ### Claim 14 (depends on 13) The method according to claim 13 wherein the non-digestible protective material is a pre-hydrated non-digestible protective hydrocolloid mixture. ### Claim 15 (depends on 14) The method according to claim 14 wherein the digestible carbohydrate-based ingredient consists of a flour having selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, and potato, and the non-digestible protective material comprises: (1) at least 10%, by weight of the non-digestible protective material, a structural material consisting of at least one of: (i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and (ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and (2) at least 35%, by weight of the non-digestible protective material, a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum. ### Claim 16 (depends on 13) The method according to claim 13 wherein the breaking strength value is greater than about 500 dynes/cm2, the elongation to break is at least 100%, and the viscosity is at least about 1000 cP. ### Claim 17 (depends on 15) The method according to claim 15, wherein the flour contains discrete units of starch granules that comprise the available carbohydrate, and the step of mixing consists of shearing the flour with the non-digestible hydrocolloid mixture under shearing conditions for a period of time sufficient to form a dough having a modified matrix structure that includes the discrete units of starch granules and a protective food film network that includes the non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten. ### Claim 18 (depends on 13) The method according to claim 13, wherein the carbohydrate digestion resistance is at least 80%. ### Claim 19 A method of making a reduced digestible carbohydrate ingredient, comprising the steps of: 1) providing a digestible carbohydrate-based ingredient comprising an amount of available carbohydrate, 2) providing a non-digestible protective hydrocolloid mixture, and 3) shearing the digestible carbohydrate-based ingredient with the non-digestible hydrocolloid mixture under conditions of shear sufficient to form the reduced digestible carbohydrate ingredient having a carbohydrate digestion resistance of at least 10%. ### Claim 20 (depends on 19) The method according to claim 19 wherein the carbohydrate digestion resistance is at least 30%. ### Claim 21 (depends on 19) The method according to claim 19 wherein the non-digestive protective hydrocolloid mixture comprises: (1) at least one of (i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and (ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and (2) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.