USE OF HYDROCOLLOIDS AS PREBIOTIC FOOD INGREDIENTS AND METHOD OF PRODUCING THE SAME
摘要
The use of a hydrocolloid as a prebiotic in the preparation of a product for consumption is described. The hydrocolloid has the advantage of reduced gas release when fermented by bacteria in the gastrointestinal tract after the consumption of said product. Compositions containing the hydrocolloid, methods for using the compositions in methods of treatment are also provided.