| abstract |
Provided is the use of a cation cross-linked polysaccharide coating for reducing the glycemic response of a carbohydrate-containing food. The cation cross-linked polysaccharide coating may be formed from calcium cross-linked pectin or pectinate. The carbohydrate-containing food may be a rice grain, pasta shape, flour, starch or a piece of breakfast cereal. n Such a coated food may be prepared by coating a cross-linkable polysaccharide on a hydratable carbohydrate-containing food core. The food core is then hydrated by cooking the coated food core in an aqueous solution of cross-linking cations which simultaneously cross-link the coating. The resulting foods can be used in the diets of individuals suffering from diabetes, hypoglycemia or glycogen storage disease. They also have the effect of suppressing appetite or assisting in the performance of sustained physical activity. n The effect of coating the carbohydrate-containing food is slow down its rate of digestion in the small intestine. This in turn smooths out the release of glucose into the blood stream which otherwise would peak very sharply soon after the digestion of the food commences. |