| abstract |
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose- based anhydrous insoluble edible vegetable fibres; and 0.5-10% of a nutritional preparation (I) comprising a starchy product, said preparation (I) being obtainable by means of a procedure comprising the following two steps: a) the preparation by mixing together a mixture (A) comprising the following ingredients: 5-92% w/w of a starchy product (i) selected from the starches obtained from rice, potato and corn, tapioca, or deproteinised cereal flours, and mixtures thereof; and 8-95% w/w of at least one amino acid selected from among the sulphur-free amino acids; and b) an ozonation procedure carried out on mixture (A) obtained in the previous step (a). Such food preparation is used in the preparation of functional food products to be used in the dietary treatment of food intolerance to the proteins of some cereals or of the reduction of the body weight, or both. |