| 摘要 |
The present invention provides novel means to make a new food, especially as a result of cooking or baking but also with cold food preparation to dilute the fat in such foods. This new food is the result of eliminating sugar and independent flour in pastry by mixing erythritol and either dietary protein and dietary polysaccharides or both together with approximately the same weight of water as the combined solids and then incorporating this mass with other ingredients in a batter to make pastry when subjected to heat. In this way the ghrelin-suppressing action of erythritol in the small intestine will be concentrated the most effectively for maximum effect.
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