Polysaccharide capable of reducing the viscosity of a hydrated psyllium and foods containing the polysaccharide and psyllium

Abstract

A polysaccharide useful as an ingredient of a food containing psyllium is disclosed. The increase of viscosity resulting from hydrated psyllium can be reduced by the present polysaccharides without adversely affecting the physiologically beneficial effects of psyllium. The present invention also provides a food product containing the psyllium viscosity-reducing polysaccharide and psyllium, and a method of manufacturing the same, characterized by having excellent handling properties and favorable palatability, even if the method includes a step of heating the psyllium, especially in a hydrated form.

What is claimed is:  
     
         1 . A polysaccharide for reducing viscosity of a hydrated psyllium, the polysaccharide having a molecular weight of 20,000 or greater, and a viscosity of an aqueous solution, at 2% by weight, of 9.0 cp or less (determined using a type B viscometer with Rotor No. 1, at 60 rpm and 25° C.).  
     
     
         2 . The polysaccharide of  claim 1  wherein said polysaccharide is granulated.  
     
     
         3 . The polysaccharide of  claim 1  wherein said polysaccharide is selected from the group consisting of modified starch, gum arabic, arabino-galactan, partially decomposed guar gum, pullulan, dietary fiber, and mixtures thereof.  
     
     
         4 . The polysaccharide of  claim 3  wherein the modified starch comprises a starch modified by one or more treatment of oxidation, etherification, esterification, and gelatinization.  
     
     
         5 . The polysaccharide of  claim 3  wherein said modified starch is selected from the group consisting of oxidized tapioca starch, oxidized potato starch, acid-treated gelatinized potato starch, waxy cornstarch octenyl succinate, acid-treated hydroxy-propyl etherified tapioca starch, and mixtures thereof.  
     
     
         6 . A composition for addition to a food comprising psyllium and a polysaccharide of  claim 1 .  
     
     
         7 . A food comprising psyllium and a polysaccharide of  claim 1 .  
     
     
         8 . A liquid food comprising psyllium and a polysaccharide for reducing the viscosity of a hydrated psyllium of  claim 1 , wherein the polysaccharide comprises at least one modified starch selected from the group consisting of etherified starch, esterified starch, and a mixture thereof.  
     
     
         9 . The liquid food of  claim 8  wherein said modified starch is selected from the group consisting of an acid-treated hydroxypropyl etherified tapioca starch, a waxy cornstarch octenyl succinate, and a mixture thereof.  
     
     
         10 . A method of manufacturing a liquid food comprising the steps of: 
 (a) preparing an aqueous solution comprising psyllium and at least one modified starch selected from the group consisting of etherified starch, esterified starch, and a mixture thereof, said modified starch having a molecular weight of 20,000 or greater, and a viscosity of an aqueous solution, at 2% by weight, of 9.0 cp or less (determined using a type B viscometer with Rotor No. 1, at 60 rpm and 25° C.);    (b) packing the solution into a container, followed by sealing the container; and    (c) sterilizing the solution by heating either prior to, during, or following step (b).    
     
     
         11 . The method of  claim 10  wherein, in step (a), the psyllium is added to the aqueous solution after the modified starch is dissolved.  
     
     
         12 . The method of  claim 10  wherein said modified starch is selected from the group consisting of acid-treated hydroxypropyl etherified tapioca starch, waxy cornstarch octenyl succinate, and a mixture thereof.  
     
     
         13 . A powdered food for preparing a liquid food comprising psyllium and a polysaccharide of  claim 2 .  
     
     
         14 . The powdered food of  claim 13  wherein the polysaccharide comprises 70% by weight or more of particles sufficiently large to remain on a 140 mesh sieve.