Method of making a food composition containing inosotoltriphosphate and the composition

A method of making a food composition containing initially less than about 10 mg of IP.sub.3 per 100 g of composition wherein the content of IP.sub.3 is increased to at least 20 mg per 100 g of composition by addition of IP.sub.3 or a source thereof or conversion of initially contained inositolphosphate selected from the group consisting of IP.sub.6, IP.sub.5 and IP.sub.4 by enzymatic processing.

A method of making a food composition, wherein in the materials composing the composition, a content of phytase and of an inositolphosphate selected from the group consisting of IP.sub.4, IP.sub.5 and IP.sub.6 is established and at at least one stage of the production process, the time and the temperature of the processing as well as the pH-value are controlled to allow an incubation in such way that the degree of hydrolysis of IP.sub.4, IP.sub.5 and IP.sub.6 is between 40 and 70% to obtain a sufficient content of IP.sub.3.

A non bakery based food composition having a content of IP.sub.3 of at least 5 mg per 100 g of the composition.

A bakery food composition comprising a bakery food and inositol triphosphate (IP.sub.3), said IP.sub.3 present in a concentration of at least 20 mg per 100 g of said composition.

A food composition, wherein the concentration of IP.sub.3 is at least 20 mg per 100 g of dry composition, and IP.sub.3 has been added to the composition and/or formed by adding phytase and an inositolphosphate selected from the group consisting of IP.sub.4, IP.sub.5 and IP.sub.6.