POLYSACCHARIDE WHICH CAN REDUCE VISCOSITY RESULTING FROM PSYLLIUM, AND FOODS CONTAINING THE POLYSACCHARIDE AND PSYLLIUM

摘要

The present invention provides a polysaccharide which is useful as an ingredient of foods comprising psyllium. The elevation of the viscosity resulting from hydration of psyllium can be reduced by the present polysaccharides without a loss of physiologically beneficial effects of psyllium. Further, the present invention also provides a food product characterized by its ingredients which are the psyllium viscosity-reducing polysaccharide and psyllium, and a method for manufacturing thereof characterized by its excellent handling feasibility and favorable palatability of the product, even if the method includes a step of heating psyllium, especially in its hydrated form.