# US 2013/0158133 A1 · Method of treating carbohydrate rich foods for reducing their glycemic indicies

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- Number: US 2013/0158133 A1
- Document ID: US20130158133A1
- Status: Published application
- Kind: A1
- Application number: 13/330,841
- Filed: 2011-12-20
- Published: 2013-06-20
- Earliest claimed: 2011-12-20
- Inventors: Bashir A. Zirkia
- Web page: https://patentgrep.com/patent/US20130158133A1

## CPC

- A23B 2/10: by treatment with pressure variation, shock, acceleration or shear stress
- A23L 7/10: Cereal-derived products
- A23L 9/10: Puddings; Dry powder puddings
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

The production of starch containing products such as rice for use in a low glycemic diet as a carbohydrate substitute in diet preparations is disclosed. The preparation may be readily adjusted in form and taste with respect to aroma, texture, consistency, and flavor for utilization in a number of food preparation techniques including baking and frying. The method provides digestible starches from native and commercial starches by controlled heating and/or enzymatic processing and filtration of carbohydrates.

## Claims

### Claim 1

A method for making a food product for use in a low glycemic index diet which comprises:
a) preparing a mixture of starch with water;
b) heating the mixture at a temperature of from about 50° to about 65° C. for from about 5 to about 10 minutes;
c) separating the starch product remaining in the heated mixture from step b) by filtration;
d) mixing the starch product, collected from the last filtration step, with water and bringing the water starch mixture to a temperature of about 50° to 65° C., maintaining the mixture at this temperature for about 5-8 minutes, and separating the water from the starch product remaining by filtration;
e) repeating step d) at least 3-4 times; and
f) collecting the starch product remaining after the final filtration from which at least 14% of the water-soluble starch has been removed.

### Claim 2 (depends on 1)

The method of claim 1 comprising the additional step of drying the collected starch product from step f).

### Claim 3 (depends on 1)

The method of claim 1 wherein the starch product collected after step c) has a glycemic index reduction of about 20 to about 40 percent.

### Claim 4 (depends on 1)

The method of claim 1 wherein the starch product collected after step f) has a glycemic index of about 20 to 50.

### Claim 5 (depends on 1)

The method of claim 1 wherein the starch used in step a) is obtained from a plant source.

### Claim 6 (depends on 5)

The method of claim 5, wherein said plant source is at least one member selected from the group consisting of cereals, legumes, tubers, roots and fruit.

### Claim 7 (depends on 5)

The method of claim 5 wherein said starch used in step a) is obtained from a member selected from the group consisting of corn, rice, barley, wheat, oat, pea, sago, tapioca, arrowroot, sweet potato, yam and bananas.

### Claim 8 (depends on 7)

The method of claim 7 wherein said starch used in step a) is rice.

### Claim 9 (depends on 2)

The method of claim 2 wherein the starch product from step f) is used as an ingredient of a food or beverage product.

### Claim 10 (depends on 9)

The method of claim 9 wherein said starch is used as an ingredient of a dry food product.

### Claim 11 (depends on 1)

The method of claim 1 wherein the starch product from step f) is used in a nutritional supplement or drug product.

### Claim 12 (depends on 1)

The method of claim 1 wherein the starch product from step f) is used in an edible food product in an amount of between about 0.01% by weight to about 100% by weight.

### Claim 13 (depends on 1)

The method of claim 1 wherein the starch product from step f) is used in an edible food product in an amount of between about 1.0% by weight to about 50% by weight.

### Claim 14 (depends on 10)

The method of claim 10 wherein the starch product from step f) is used as an ingredient in a member selected from the group consisting of baked goods, pasta, snack bars, cereals, confections, dressings, fillings, icings, sauces, syrups, gravies, puddings, custards, processed dairy compositions, soups, beverages, sports drinks and sustained energy release foods.

### Claim 15 (depends on 1)

The method of claim 1 wherein the starch product from step f) can be used as a functional food grade additive which provides beneficial rheological properties.

### Claim 16 (depends on 1)

The method of claim 1 wherein the water containing soluble starch remaining after each of the filtration steps c-e and separately collected are combined and used directly or after addition of at least one of a thickening agent, pharmaceutical, cosmetic, moisturizer, colorant, enzyme and preservative as a drug, supplement, cosmetic or blood extender.

### Claim 17 (depends on 1)

A starch having a low glycemic index made by the method of claim 1.

### Claim 18 (depends on 17)

A food product having a low glycemic index containing about 0.01% by weight to about 100% by weight of a starch according to claim 17.

### Claim 19 (depends on 17)

A food product having a low glycemic index according to claim 17 wherein the source of the starch is member selected from the group consisting of cereals, legumes, tubers, roots and fruit.

### Claim 20 (depends on 17)

A food product having a low glycemic index according to claim 17, wherein the source of the starch is a member selected from the group consisting of corn, rice, barley, wheat, oat, pea, sago, tapioca, arrowroot, sweet potato, yam and bananas.

### Claim 21 (depends on 17)

A starch according to claim 17 having a glycemic index of 55 or less.