| 摘要 |
Disclosed is a method of reducing the allergenicity of psyllium seed husks and psyllium seed husk-containing food additives. The method comprises subjecting ground psyllium seed husks to a wet heat treatment for a time and at a temperature and pressure sufficient to reduce the allergenicity of the psyllium seed husks. Psyllium seed husks alone can be subjected to the wet heat treatment to reduce its allergenicity and subsequently used as an ingredient to produce a psyllium-containing food additive or food product. Alternatively, psyllium seed husks can be mixed with one or more other ingredients of a food additive or food product and then subjected to the wet heat treatment during production of the food additive or food product. |
