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: 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: 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: The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.

Abstract: A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250.degree. C. for about 2 sec to 60 min. Also provided is a process for preparing a comminuted oat material wherein the comminuted oat material is prepared by pre-oxidizing oat groats, bran, flakes or flour, especially dehulled, steamed and kilned oat groats, flakes or flour. The use of pre-oxidized comminuted oat material to produce an oat containing cereal product results in an oat containing cereal product having improved stability.

Abstract: A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further edible carbohydrate and/or protein powder materials are mixed with the first mixture to obtain a second mixture which is powdery or dough-like and that mixture is formed into granules by moistening and particle-to-particle contacting, and then the granules are dried.

Abstract: Dried fruits are treated by contacting and incubating them with a glycerol solution containing a carbohydrase enzyme in an amount of 0.05 to 0.5 parts enzyme by weight per 100 parts fruit at a temperature of from 40.degree. C. to 60.degree. C. for a time sufficient so that the fruit absorbs at least 10% by weight glycerol. The carbohydrase enzyme is inactivated and the incubated fruit is dried so that the fruit has a water activity of from 0.25 to 0.40.

Abstract: To protect a dry food against oxidation, vanillin is added to it in a quantity of 5 to 5000 .mu.g vanillin per g food dry matter.