Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the induced viscosity fiber system is anionic soluble fiber. The second component of the induced viscosity fiber system is water-insoluble, acid-soluble multivalent cations. The fiber system will typically be incorporated into a meal replacement nutritional. The present invention also refers to a method of delivering soluble fiber to diabetics and to persons needing to lose weight. Additionally, the invention refers to a method of promoting the feeling of fullness and satiety by feeding a nutritional product containing the induced viscosity fiber system.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding a dual induced viscosity fiber system. The first component of the induced viscosity fiber system is soluble fiber. The second component of the induced viscosity fiber system is water-insoluble, acid-soluble multivalent cations. The third component of the induced viscosity fiber system in lightly hydrolyzed starch. The fiber system will typically be incorporated into a meal replacement nutritional. The present invention also refers to a method of delivering soluble fiber to diabetics and to persons needing to lose weight. Additionally, the invention refers to a method of promoting the feeling of fullness and satiety by feeding a nutritional product containing the induced viscosity fiber system.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.

Abstract: In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding a dual induced viscosity fiber system. The first component of the induced viscosity fiber system is soluble fiber. The second component of the induced viscosity fiber system is water-insoluble, acid-soluble multivalent cations. The third component of the induced viscosity fiber system in lightly hydrolyzed starch. The fiber system will typically be incorporated into a meal replacement nutritional. The present invention also refers to a method of delivering soluble fiber to diabetics and to persons needing to lose weight. Additionally, the invention refers to a method of promoting the feeling of fullness and satiety by feeding a nutritional product containing the induced viscosity fiber system.

Abstract: In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically present brown and gray hues in the final color, which negatively impact the overall appeal of the nutritional. The inventors have discovered that the lutein compounds eliminate the gray and brown hues without imparting the relatively strong yellow color typically associated with lutein compounds. Additionally, the nutritionals possess long term color stability.

Abstract: The present invention is directed to a new class of enteral formula containing an admixture of casinate and a stabilizing protein, which is either whey or vegetable. These new enteral formula exhibit significantly reduced creaming when compared to the enteral formula of the prior art in which caseinate was the sole protein source. The invention also includes a method of reducing creaming in enteral formula.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the induced viscosity fiber system. Further, the invention relates to a method of incorporating soluble fiber into a liquid product without the typical negative organoleptic or physical stability issues. The invention also relates to a method of inducing the feeling of fullness and satiety by feeding the induced viscosity fiber system.

Abstract: The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the induced viscosity fiber system is anionic soluble fiber. The second component of the induced viscosity fiber system is water-insoluble, acid-soluble multivalent cations. The fiber system will typically be incorporated into a meal replacement nutritional.