Abstract: An improved method for hydrolysis of a grain product results in an increase soluble fiber content without producing undesirable levels of by-products associated protein hydrolysis. The method comprises mixing at high shear a mixture with a grain product having dietary fiber, a base and water at a pH from about 10 to about 13. A homogenous mixture is formed that hydrolyzes following heating with respect to the insoluble fiber. As described herein, a grain product can comprise at least about 30% dietary fiber comprising polysaccharides with arabinoxylan linkages, having at least about 8% soluble fiber, a ratio of soluble fiber to insoluble fiber of at least about 0.1 and no more than about 500 ppm total lysinoalanine. Similarly, some food compositions can comprise at least about 15% soluble fiber with polysaccharides having arabinoxylan linkages, from about 35% to about 65% water, a pH from about 10 to about 13.

Abstract: Methods for the reduction of serum cholesterol levels in a mammal involve the consumption of a grain product having an enhanced soluble fiber content due to hydrolysis of insoluble dietary fibers in the grain product. Desirable approaches for the hydrolysis of grain products are described that result in an increase in the soluble fiber content. Some approaches for grain fiber hydrolysis result in a product with low levels of lysinoalanine. The grain products generally have high fiber grain brans, such as wheat bran. The grains products can be consumed as breakfast cereals. Similarly, flours including the hydrolyzed grain products can be incorporated into baked goods and the like.

Abstract: The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.

Abstract: The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses at least one of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations and modified derivatives thereof along with a suitable carrier such as in an aerosol, liquefied mister and the like.