Beverage powder

Abstract

A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing β-glucan. The particles have a particle size of less than about 350 μm. When dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa.s but which rapidly develops a final viscosity of above about 1000 mPa.s at body temperature.

1 . A beverage powder which is able to progressively increase the viscosity of liquids, the beverage powder comprising particles of a gelatinised cereal fraction containing β-glucan, the particles having a particle size of less than about 350 μm.  
     
     
         2 . A beverage powder comprising particles of a gelatinised cereal fraction containing β-glucan and which when dissolved in liquid to provide a β-glucan concentration of about 0.4% to about 1.5% by weight, progressively increases the viscosity of the liquid such that, after about 15 minutes at room temperature, the liquid has a viscosity below about 350 mPa.s but which develops a final viscosity of above about 1000 mPa.s at body temperature.  
     
     
         3 . A beverage powder comprising particles of a gelatinised cereal fraction containing β-glucan and which when dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the viscosity is less than about 25% of the final viscosity reached; the final viscosity, being above about 1000 mPa.s.  
     
     
         4 . A beverage powder comprising particles of a gelatinised cereal fraction containing β-glucan and which when dissolved in liquid to provide a beverage having a β-glucan concentration of about 0.4% to about 1.5% by weight, progressively increases the viscosity of the beverage at room temperature at a rate at least about 10 times less than that at body temperature; the final viscosity reached being above about 1000 mPa.s.  
     
     
         5 . A beverage powder according to any of  claims 1  to  4  in which the particles have a particle size of less than about 150 μm.  
     
     
         6 . A beverage powder according to any of  claims 1  to  4  in which the gelatinised cereal fraction contains about 10% to about 30% by weight of β-glucan.  
     
     
         7 . A beverage powder according to  claim 5  in which the gelatinised cereal fraction is expanded.  
     
     
         8 . A beverage powder according to any of  claims 1  to  7  in which the gelatinised cereal fraction is a gelatinised oat bran concentrate or a gelatinised barley concentrate.  
     
     
         9 . A beverage powder according to any of  claims 1  to  8  further comprising a carbohydrate source.  
     
     
         10 . A beverage powder according to any of  claims 1  to  8  further comprising a protein source.