Abstract: The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least soluble fibre and at least one exogenous substance in the preparation of a food product to avoid short-term peaks of the exogenous substance in serum, for example. Preferably the food product is a bar comprising caffeine.

Abstract: The present invention generally relates to increasing the efficiency of usage of an ingested exogenous biologically active substance by a body. In particular, the present invention relates to ways to improve the efficiency of utilization of ingested creatine in a body, in particular to increase the storage of creatine in the body. One embodiment of the present invention is the use of a combination comprising creatine and a soluble fiber for the preparation of a composition to increase the storage of creatine in the body.

Abstract: The present invention generally relates to increasing the efficiency of usage of an ingested biologically active substance by a body. In particular, the present invention relates to ways to improve the efficiency of utilization of ingested creatine in a body, in particular to increase the storage of creatine in the body. One embodiment of the present invention is the use of a combination comprising creatine and a viscous soluble fiber for the preparation of a composition to increase the storage of creatine in the body.

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 ?-glucan. The particles have a particle size of less than about 350 ?m. When dissolved in liquid to provide a beverage having a ?-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.

Abstract: The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least soluble fibre and at least one exogenous substance in the preparation of a food product to avoid short-term peaks of the exogenous substance in serum, for example. Preferably the food product is a bar comprising caffeine.

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 ?-glucan. The particles have a particle size of less than about 350 ?m. When dissolved in liquid to provide a beverage having a ?-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.

Abstract: The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

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 &bgr;-glucan. The particles have a particle size of less than about 350 &mgr;m. When dissolved in liquid to provide a beverage having a &bgr;-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.

Abstract: Sweet bakery products that can be consumed as is or which are also consumable as a beverage after stirring into hot milk. These products are produced by baking a dough-like shapable composition which is without cereal flour contents and contains starch and mono- or di-saccharides, as well as fat, plant proteins, flavoring, aromatizing and coloring ingredients, a raising agent.