Use of whole grain - hydrocolloid complexes produced by heat-moisture treatment for satiety, reduction of food intake, and weight management

摘要

Abstract The present invention relates to whole grain - hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, preferably without adversely affecting texture and processing thereby enabling the development of commercially viable ingredients for energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety. 07/03 I 2,ckl9795specificaiion,26