Kellogg‘s Patent 6210722 issued 3rd April looks at methods of incorporating Isabgool in milk beverages and foods like muffins, cakes and bread such to reduce the undesirable mouthfeel and processing difficulties of Isabgool due to its Mucilagenous nature. Isabgool/Psyllium cholesterol lowering and digestive properties .
The US FDA says 7 grams per day of soluble psyllium fibre as part of a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease (CHD) by lowering blood total- and LDL cholesterol levels in individuals with mild to moderate hypercholesterolemia, and hence authorizes a CHD health claim in labelling of foods containing atleast 95% pure soluble fibre per Reference Amount Customarily Consumed (RACC, 7 grams divided by 4 eating occasions per day).
Foodstuffs and drink mixes containing extruded fibre-containing intermediates are disclosed. The extruded intermediates include a soluble fibre source and an insoluble fibre source, and are useful in preparing baked goods, drink mixes, liquid drinks and other foodstuffs. Processes for preparing the intermediates and the foodstuffs and methods of lowering cholesterol with the foodstuffs are also disclosed.
First of 20 Claims:
A liquid beverage comprising an edible liquid and an extruded fibre-containing intermediate, said fibre-containing intermediate comprising: from about 25 to about 99% by weight of a soluble fiber source comprising psyllium; and from about 1 to 75% by weight of an insoluble fibre source; wherein said intermediate comprises an agglomeration formed by simultaneously co-extruding and cooking said soluble fibre and said insoluble fibre, said agglomeration having a mean particle size ranging from about 25 to about 425 microns.
By Navroz Havewala, just-food.com correspondent