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
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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.
Claims26
A method for improving the gastrointestinal tolerance of a food or beverage product comprising a sweet, low-digestible carbohydrate, wherein the method comprises incorporating one or more of D-glucose, fiber and protein into the food or beverage product.
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Dependencies are inferred from the claim text.