Abstract: A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may be formed in situ by evolution of a gas upon reaction of at least one gas-releasing compound with at least one material selected from the group consisting of an acid or an acidic salt when the foam matrix materials are in a fluid state. Preferably, the gas-releasing compound is a leavening agent or virtually any chemical compound that, by reaction with another compound, results in the evolution of a gas in a sufficient amount to form the desired liquid foam that can be dried or cured to form a solid foam matrix. The flaked grain product typically having a density in the range of from about 22 lb/ft3 to about 31 lb/ft3.

Abstract: An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of at least 50:1 at an average convergence angle of ≦45° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port (13) having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate. The food product comprising, multiple extrudates are simultaneously formed with the flow rates for each extrudate being adjustable by an adjuster plug (16) including a smooth cylindrical portion (86) extendable into a passageway (14) having a circular cross section of a larger diameter than the cylindrical portion (86).

Abstract: The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

Abstract: A consumer cereal product including at least first and second portions, the first portion having a specific gravity less than a liquid, such as milk, so that it floats in the liquid, and the second portion having a specific gravity greater than that liquid so that it sinks therein. Alternatively, cereal is provided having a specific gravity less than a liquid so that the cereal floats, and a portion is coated with a soluble substance having a density sufficient to cause that portion to sink. As the coating dissolves, the coated portion becomes more buoyant and rises to the top of the liquid. In a further embodiment, cereal is provided wherein each piece of cereal has a specific gravity low enough to float in a liquid and includes a first and second portion, the first portion having a higher density than the second portion so that the cereal piece floats with the lower density portion to the top.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process for producing such a breakfast cereal is also provided in which at least one cereal grain and a soy material selected from a soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof are blended, cooked to form a cereal dough, and a ready-to-eat cereal is formed from the cereal dough. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose.

Abstract: A ready-to-eat cereal based food product such as flakes desirably exhibiting higher numbers of discernible grain fragments of at least 1 mm2 is provided, as well as processes for preparing said cereal flakes. By having high numbers of discernible grain fragments the flakes exhibit greater consumer appeal as being less highly processed. More specifically, the ready-to-eat cereal flakes are fabricated from cooked cereal dough having at least 20 discernible grain fragments per gram of flakes. Methods for preparing such flakes including a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of about 20%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, long residence time cooking, forming into pellets, drying the pellets, tempering, flaking the pellets and toasting to form the improved speckled R-T-E flake cereal.

Abstract: The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, preferably 5-15% of selected pregelatinized spray-dried starches having an amylose content of at least about 70% or up to 25% of a preextruded fully dispersed high amylose flour having an amylose content of at least about 70%. The pregelatinized high amylose starch may be unmodified or converted and in granular or non-granular form. The cereal is extruded at a temperature of about 120-160° C. and a pressure of about 100 to 500 psi.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein the cereal grain is impregnated with a non-mineral food ingredient such as a sugar; introducing the grain into a mold; and puffing the cereal in the mold under pressure to form a shaped impregnated cereal cake. The cereal grains impregnated with organic food ingredients can be used to make puffed cereal cakes having improved taste, texture and nutritional properties.

Abstract: The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is used to aid in expanding the extrudate to form cereal-type pieces. The amount of denatured protein relative to functional protein is adjusted to obtain selected textured characteristics.

Abstract: A device for puffing products such as foodstuffs or tobacco comprises an upright puffing reactor having a vessel for receiving product therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no openings in an upper section. A first pressurized heat-carrying agent is supplied to the chamber under a first pressure, and the agent flows from the chamber through the plurality of openings uniformly through the product disposed within the vessel. Shortly before the vessel is opened via an opening mechanism, a second agent having a higher pressure than the first pressure is supplied into the upper section above the product disposed within the vessel for providing a “propelling charge” behind the product.

Abstract: A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting, subjecting the dough to an alkali treatment, and baking, either without washing with water or after washing with water. The method provides a hollow baked confectionery having a substantially high inner space ratio and which has a desirable shape and is pleasurable to eat. The hollow space inside the baked confectionery is quite stable. Therefore, a material such as chocolate or the like can be filled in the hollow space in a larger amount than was previously possible.

Abstract: Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter (“L/D”) ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l.

Abstract: Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal finished products are fabricated from cooked cereal doughs that can comprise rice and/or corn and minor levels of other conventional cereal ingredients and calcium carbonate. The cooked cereal doughs additionally contains effective amounts of calcium sequestrants. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products are: A. providing a lightly colored calcium fortified cooked cereal dough or mass containing at least 0.3% calcium (dry weight basis) at least a portion of which is supplied by calcium carbonate and sequestrants; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the present rice based finished food products fortified with high levels of calcium.

Abstract: A low-density filler material for cigarettes from either a low-density tobacco composition or an extruded grain or starch composition. The low-density tobacco composition and a method of making the low-density tobacco composition by extruding a mixture of tobacco and flour or tobacco and starch under conditions whereby the solvent in the extruded mixture flashes into vapor upon release from the extrusion head. The low-density tobacco composition is formed without the aid of an added binder. The low-density flour or starch material and a method of making it by extruding flour or starch with a filler material such as calcium carbonate under conditions whereby the solvent in the extruded mixture flashes into vapor upon extrusion through the orifice die. The extruded composition can then be cut and used in place of cut tobacco filler.

Abstract: The present invention relates to ready-to-eat cereal flakes exhibiting higher percentages of curled flakes and reduced bulk densities as well as processes for preparing said cereal flakes. More specifically, the present invention provides ready-to-eat cereal flakes fabricated from cooked cereal dough pellets having a bulk density of 150 to 200 g/1003 inch, an average flake thickness of 600 to 800 &mgr;m and at least 45% of the flakes being curled to provide a flaked width of at least five millimeters.

Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending sugar syrup with an aqueous calcium slurry; (C) coating the base of dried food pieces with the sugar syrup and calcium slurry blend; and (D) drying the coated product to a shelf stable moisture content to provide a calcium fortified finished product.

Abstract: A composition and method of making a processed cereal piece fortified with a metal amino acid chelate is disclosed and described. A processed cereal piece and one or more metal amino acid chelates may be combined by either 1) admixing the metal amino acid chelate(s) into the dough, flour or other precursor prior to toasting and/or otherwise cooking; and/or 2) coating the processed cereal piece with the metal amino acid chelate(s).

Abstract: A dry, ready-to-eat cereal product in which pieces of cereal are coated with a dry powdered milk or milk substitute product that is reconstitutable in hot or cold water to produce a cereal having flavor, appearance and nutritional value comparable to an equivalent cereal that is not coated with the dried milk or milk substitute product but to which liquid milk has been added.

Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other .beta.-2 fructofuranose. The cereals contain about 0.1 to 17% added inulin. The inulin ingredient can be incorporated into the dough and/or topically applied. Also provided are methods for preparing such cooked cereal doughs and finished farinaceous products.

Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the process. The coating resists dissolution in cold milk. The coating contains a mixture of sugars, gelatin and calcium material. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending an aqueous sugars solution with an aqueous gelatin solution and calcium material; (C) coating the base of dried food pieces with the aqueous sugar, gelatin solution and calcium material; and (D) drying the coated product to a shelf stable moisture content.

Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.

Abstract: An individual serving size cereal package containing a dry, ready-to-eat cereal, in which a quantity of dry cereal pieces are placed in a container with a dry milk product, such as dry powdered milk or milk substitute, and other additives, such as nutrients, sweeteners and flavorings, to form a food product that is nutritional and convenient to eat, and is also simple and economical to make.

Abstract: Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by laminating and the strip is cut into pieces of various shapes.

Abstract: Articles of the invention include cereal food products prepared in their manufacture processes with a specialized surface coating which operates to make a cereal product which can be easily mixed with water only to yield a good tasting product. A coating of milk or milk-like substance applied to the surface of cereal pieces may be mixed with water. The result is cereal in a liquid substance of reconstituted milk or substance which resembles milk. The mixture of cereals of the invention and water substitute for the common combination of cereal and real milk.

Abstract: A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.

Abstract: A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside, and also can be shaped directly in a single working process. The coffee puff snack is a product which is manufactured through a process of feeding mixed materials of roasted comminuted coffee bean grains, other grains, and moisture added when necessary, into an extruder, pressurizing and heating for gelatinization, puffing, shaping, and drying.

Abstract: A device for puffing foodstuff comprises an upright puffing reactor having a vessel for receiving foodstuff therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no openings in an upper section. A first pressurized heat-carrying agent is supplied to the chamber under a first pressure, and the agent flows from the chamber through the plurality of openings uniformly through the foodstuff disposed within the vessel. Shortly before the vessel is opened via an opening mechanism, a second agent having a higher pressure than the first pressure is supplied into the upper section above the foodstuff disposed within the vessel for providing a "propelling charge" behind the foodstuff.

Abstract: A new combination of cereal and powdered milk for providing powdered milk within an individual piece of cereal. The inventive device includes a piece of cereal comprised of a plurality of strands forming a generally square configuration. The piece of cereal has a hollow interior. A predetermined amount of powdered milk is positioned within the hollow interior of the piece of cereal.

Abstract: A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or in pieces, passing a stream of the mixture through an assembly so that the mixture is treated successively by jets of steam which are injected to envelope the mixture stream to heat the stream first to hydrolyze starch of the cereal flour and so that after the first steam-treatment, wherein the steam jet may be directed to the mixture stream co- or counter-currently, the subsequent successive steam jet or jets are directed to the hydrolyzed product stream counter-currently. Apparatus for carrying out the process includes two nozzles which have conically-shaped ends positioned to form a channel which communicates which a steam-supply passage of a T-shaped body.

Abstract: Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter ("L/D") ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l.

Abstract: Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats with water or an aqueous protein solution and then drying the oats. The contacting of oats with the aqueous protein solution may be carried out before the pressing of the oats.

Abstract: A gelatinized cereal product which contains a plant material which is a source of inulin; for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight of inulin on a dry basis. The cereal product may be used as a pet food or breakfast cereal.

Abstract: There are provided a method of preparing pellets for a snack confectionery and an expanded snack confectionery by using the pellets. A dough for the pellets contains corn flour and potato starch. The pellets are thermally treated by using a home-type hair dryer to make those into the expanded snack confectionery.

Abstract: The present invention relates to ready-to-eat cereal flakes exhibiting higher percentages of curled flakes and reduced bulk densities as well as processes for preparing said cereal flakes. More specifically, the present invention provides ready-to-eat cereal flakes fabricated from cooked cereal dough pellets having a bulk density of 150 to 200 g/100.sup.3 inch, an average flake thickness of 600 to 800 .mu.m and at least 45% of the flakes being curled to provide a flaked width of at least five millimeters.

Abstract: Breakfast cereal products coated with a cold-water-soluble coating made from milk solids or high protein, vitamins, and mineral supplement powders adhering to the surface of the cereal via an adhesive or conditions making the surface of the cereal adherent are described. The cereal itself may contain in its basic recipe milk solids, fibers, sugars, fats and carbohydrates, various proteins and minerals, thus classifying the basic cereal formula as a high energy and/or high protein and/or high fiber cereal product, which may be fortified with other essential minerals and vitamins used commonly as dietary supplements. This product is processed in a manner so that a coating is applied composed of such products which remain soluble in cold water at the time of consumption, even after drying and eliminates the need for liquid milk requiring only tap water to generate a similar taste, color, and texture, as well as mouth sensation, at the time of consumption of the cereal.

Abstract: An edible, full-dimensional toy figure constructed of prepared cereal for consumption with a liquid, such as milk and the like, includes a multiplicity of discrete, individual prepared cereal elemental members arranged in the form of the full-dimensional toy figure and bound together with a binding medium which retains the multiplicity of cereal elemental members self-sustaining in the form of the full-dimensional toy figure and is responsive to exposure to the liquid for relatively rapid dissolution and essentially immediate release of the retention of the self-sustaining arrangement into a mixture of the discrete individual prepared cereal elemental members in the liquid suitable for consumption, and a method for preparing the edible, full-dimensional toy figure.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: A solid food composition, preferably a ready-to-eat cereal composition, which provides for the release of energy over an extended period of time. The solid food composition includes: (a) from about 20% to about 55% by weight of a low fiber, high degree of cook, fraction; (b) from about 20% to about 40% by weight of a medium fiber, medium degree of cook, fraction; and (c) from about 20% to about 45% by weight of a high fiber, low degree of cook, fraction; wherein the solid food composition includes at least about 20% by weight of an oat source selected from the group consisting of rolled oats or oat flour, and wherein the oat source is provided by one or more of the fractions.

Abstract: A sweetened extruded food product based on a vegetable material containing a sweetener incorporated before extrusion is formulated so that the sweetener contains a significant proportion of sucralose. In particular, the sucralose provides at least 50%, preferably at least about 75%, of the sweetness.

Abstract: A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and thereafter toasting the slurry coated wet cereal base under conditions of, for at least a portion of the drying step, elevated temperature (>250.degree. F., 121.degree. C.), e.g., toasting to form the sugar coated R-T-E cereal. By applying the diluted slurry to the wet cereal base and then toasting, the conventional final slurry drying step is eliminated. Also, the sugar coated cereal exhibits superior flavor and crispness in milk resulting from the formation of a "crust" layer in the R-T-E cereal piece. The R-T-E cereal exhibits improved shelf life compared to an uncoated R-T-E cereal.

Abstract: The present invention pertains to a method of obtaining oil from grain materials such as rice bran, wheat mill feed, rapeseed, amaranth, and similar grains.

Abstract: Improved conditioned whole grain oat flours are provided for the improved production of whole grain Ready-To-Eat breakfast cereals, especially puffed. Whole oat groats are steamed for greater times, dry toasted for extended times and milled to provide the present conditioned oat flour. The oat flours have minimal peroxidase activity and a ratio of the HPLC syringic acid peak to ferulic acid peak, of about .gtoreq.2.5 which ratio is characteristic of a toasted flavor attribute. The conditioned oat flour has a Farinograph cook or development time value of about five to 25 minutes indicating partial gelatinization or partial precooking.Employment of the specially conditioned oat flour allows for the production of cooked whole grain oat based cereal doughs having improved desired cooked cereal flavors in traditional extended cook time cereal cookers in reduced times thereby increasing production rates.

Abstract: The present invention comprises a process for preparing ready-to-eat cereal flakes having edible matter embedded therein, said process comprising: (a) preparing a dry mix comprising cereal grain and a plasticizer; (b) introducing the dry mix and water into an initial cooking and forming step under conditions sufficient to produce a cooked cereal dough product; (c) introducing edible matter and the cooked cereal dough product into a secondary forming step under conditions sufficient to form a secondary cereal dough product having edible matter embedded therein; and (d) convening the secondary cereal dough product into flakes. The present invention further comprises a ready-to-eat cereal product prepared by this process.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50.degree. C. to 160.degree. C. for from 10 minutes to 180 minutes to obtain a heat-treated composition. The heat-treated composition and a starchy substance or soya are then introduced into an extruder and extrusion-cooked for 20 seconds to 60 seconds at 125.degree. C. to 135 .degree. C. to obtain a cooked cereal product.

Abstract: Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no added fat and from 30% to 50% cereal flakes, 10% to 40% other cereal ingredients including 5% to 20% crisp rice, 5% to 20% rolled grains and up to 20% cereal flour. Optionally from 1% to 5% maltodextrin is added to tackify the product.

Abstract: The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contains substantially no amylose. Preferably the cereal is waxy barley. The major part of the starch present is also in its ungelatinized form. A process for preparing the food cereal is also described. The cereal food product is preferably a quick cooking hot porridge-like breakfast food.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.