POLYSACCHARID ZUR VERMINDERUNG DER PSYLLIUMINDUZIERTEN VISKOSITÄT, UND NAHRUNGSMITTEL ENTHALTEND PSYLLIUM UND DIESES POLYSACCHARID

The present invention provides a polysaccharide which is useful as an ingredient of foods comprising psyllium which results in high viscosity when incorporated into a hydrated condition. The elevation of the viscosity resulting from psyllium can be reduced by the present polysaccharides without a lo...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	UEDA, KAZUHIKO, KAWAMURA, YASUMASA, DATE, KATSUHIRO, AKIYAMA, DAIZABURO, NAKAZEKO, TAKUO
Format:	Patent
Sprache:	ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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