| abstract |
A low-calory comestible made by preswelling an edible carbohydrate component, e.g. flour, and a cellulose ether which has a viscosity of 1000 to 3000 centiporse in a 20% solution at 20° C. and subsequently drying the preswollen mixture. The resulting product has a high palatability even with long shelflife and is highly filling while contributing few calories upon ingestion. |