# US 8,518,468 B2 · 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 8,518,468 B2 - Document ID: US8518468B2 - Status: Granted - Kind: B2 - Application number: 13/411,901 - Filed: 2012-03-05 - Published: 2012-06-28 - Granted: 2013-08-27 - Earliest claimed: 2003-10-16 - Assignees: TechCom Group, LLC - Applicants: Jon R. Anfinsen; Bryan Craig Tungland - Inventors: Jon R. Anfinsen; Bryan Craig Tungland - Web page: https://patentgrep.com/patent/US8518468B2 ## 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 A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a 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, the dough comprising a flour and the non-digestible protective material. Reducing the digestion of carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of 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, acting like dietary fibers. ## Claims ### Claim 1 A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a 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, the dough comprising a flour and the non-digestible protective material, the pasta, noodle or restructured rice particle comprising by weight: a) at least about 50% the flour that contains the discrete units of starch granules, the flour selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, legume, pea, and potato, and mixtures thereof, wherein the flour comprises available carbohydrate; and b) at least about 2% and up to about 40% the non-digestible protective material, wherein the non-digestible protective material comprises: (1) a structural material comprising at least one of: (i) a structural/viscous fermentable material selected from the group consisting of high methoxyl pectin, xanthan gum, carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, curdian, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, gelatin, methyl cellulose, 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 vital wheat gluten, modified wheat gluten, casein, soy, whey concentrate, and mixtures thereof; (2) at least about 25%, a rheology modifier selected from the group consisting of a fructooligosaccharide (FOS), 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. ### Claim 2 (depends on 1) The reduced digestible carbohydrate food according to claim 1, the dough further comprising at least about 1%, and up to about 5%, by weight of the non-digestible protective material, at least one ionic property modifier selected from the group consisting of divalent and monovalent chloride and citrate salts. ### Claim 3 (depends on 1) The reduced digestible carbohydrate food according to claim 1, wherein the ionic property modifier is selected from the group consisting of potassium chloride, sodium citrate, and mixtures thereof. ### Claim 4 (depends on 1) The reduced digestible carbohydrate food according to claim 1, wherein the non-digestible protective material comprises at least 35%, and up to about 90%, the rheology modifier. ### Claim 5 (depends on 1) The reduced digestible carbohydrate food according to claim 1, wherein the dough consists essentially of the flour, the non-digestible protective material, the ionic property modifier, and water, and the non-digestible protective material consists essentially of the structural material and the rheology modifier. ### Claim 6 (depends on 1) The reduced digestible carbohydrate food according to claim 1, wherein the flour is durum flour. ### Claim 7 (depends on 5) The reduced digestible carbohydrate food according to claim 5, wherein the rheology modifier further comprises a compound selected from the group consisting of a polyol, glycerin, a polydextrose, and a mixture thereof. ### Claim 8 (depends on 7) The reduced digestible carbohydrate food according to claim 7, wherein the fructooligosaccharide has a range of polymerization from 2-5 and an average of 4, or a range of polymerization from 2-8, with an average of 4.7. ### Claim 9 (depends on 1) The reduced digestible carbohydrate food according to claim 1, consisting of the restructured rice particle, comprising at least about 75% the rice flour and 4-20% the non-digestible protective material, wherein the structural/viscous fermentable material is selected from the group consisting of methyl cellulose, high methoxyl pectin, xanthan gum, carrageenan, gum arabic, guar gum, and mixtures thereof, the structural protein polymer selected from the group consisting of vital wheat gluten, modified wheat gluten, and mixtures thereof, and further comprising at least about 1%, and up to about 5%, by weight of the non-digestible protective material, at least one ionic property modifier selected from the group consisting of divalent and monovalent chloride and citrate salts. ### Claim 10 (depends on 9) The reduced digestible restructured food according to claim 9, wherein the flour consists of the rice flour and a second flour selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, corn, legume, pea, and potato, and mixtures thereof. ### Claim 11 (depends on 10) The reduced digestible carbohydrate restructured food according to claim 10, wherein the rheology modifier further comprises a compound selected from the group consisting of a polyol, glycerin, a polydextrose, and a mixture thereof. ### Claim 12 (depends on 11) The reduced digestible carbohydrate food according to claim 11, wherein the glycemic index of the reduced digestible carbohydrate food is at least 30% less than the glycemic index of a conventional restructured rice particle made from the flour, excluding any dilution of the reduced digestible carbohydrate food by the non-digestible protective material. ### Claim 13 (depends on 1) The reduced digestible carbohydrate food according to claim 1, consisting of the pasta or the noodle, comprising at least about 85% the flour and at least about 5% and up to about 15% the non-digestible protective material, wherein the structural/viscous fermentable material is selected from the group consisting of high methoxyl pectin, xanthan gum, and mixtures thereof, the structural protein polymer selected from the group consisting of vital wheat gluten, modified wheat gluten, and further including at least about 1%, and up to about 5%, by weight of the non-digestible protective material, at least one ionic property modifier selected from the group consisting of divalent and monovalent chloride and citrate salts. ### Claim 14 (depends on 13) The reduced digestible carbohydrate food according to claim 13, wherein the rheology modifier further comprises a compound selected from the group consisting of a polyol, glycerin, a polydextrose, and a mixture thereof. ### Claim 15 (depends on 14) The reduced digestible carbohydrate food according to claim 14, wherein the glycemic index of the reduced digestible carbohydrate food is at least 30% less than the glycemic index of a conventional pasta or noodle made from the flour, excluding any dilution of the reduced digestible carbohydrate food by the non-digestible protective material. ### Claim 16 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 2% and up to about 40% by weight of the food, the non-digestible protective material comprising: (1) a structural material comprising at least one of: (i) a structural/viscous fermentable material selected from the group consisting of high methoxyl pectin, xanthan gum, carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, curdian, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, gelatin, methyl cellulose, 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 vital wheat gluten, modified wheat gluten, casein, soy, whey concentrate, and mixtures thereof; (2) at least about 25%, a rheology modifier selected from the group consisting of a fructooligosaccharide (FOS), 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; (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, wherein the flour comprises available carbohydrate; (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 (d) extruding the dough and drying the dough, to form the reduced digestible carbohydrate food having the reduced glycemic index. ### Claim 17 (depends on 16) The method according to claim 16 wherein the provided non-digestible protective material is in the form of a pre-hydrated aqueous slurry. ### Claim 18 (depends on 16) The method according to claim 16 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 19 (depends on 16) The method according to claim 16 wherein the step of mixing intimately comprises mixing under applied shear. ### Claim 20 (depends on 16) The method according to claim 16 wherein the formed protective food film network forms a protective barrier by encapsulating, coating and segregating the starch granules from digestive enzymes.