Methods for lowering viscosity of glucomannan compositions, uses and compositions

Abstract

Methods of producing low viscosity glucomannan compositions by mixing a viscosity lowering compound with glucomannan under conditions suitable to form a low viscosity glucomannan composition are disclosed. The ability to modulate (increase or decrease) viscosity by combining glucomannan with compounds of differing molecular weights is described. Also, methods for lowering blood glucose and cholesterol in mammals by administering an effective therapeutic amount of maltodextrin-glucomannan complex are described. Additionally, methods for converting a food or beverage product from an initial low viscosity substance to a high viscosity end-product are also described herein

What is claimed is:  
     
         1 . A viscosity-sensitive system comprising a soluble fiber source and a polysaccharide.  
     
     
         2 . The viscosity-sensitive system of  claim 1  wherein soluble fiber source is selected from the group consisting of glucomannan, konjac flour and mixtures thereof.  
     
     
         3 . The viscosity-sensitive system according to  claim 1  wherein the polysaccharide is selected from the group consisting of maltodextrin, guar gum and inulin.  
     
     
         4 . The viscosity-sensitive system of  claim 3  wherein the DP of the polysaccharide is at least about 10.  
     
     
         5 . The viscosity-sensitive system of  claim 1  that generates an increased in vivo viscosity when exposed to alpha-amylase.  
     
     
         6 . The viscosity-sensitive system of  claim 1 , wherein the fiber and polysaccharide are in a ratio of from about 1:3.5 to about 1:15.  
     
     
         7 . A method for lowering blood glucose in a diabetic human by administering an effective therapeutic dose of the viscosity-sensitive system of  claim 1 .  
     
     
         8 . The method according to  claim 7 , wherein the viscosity-sensitive system is contained in a food product or beverage.  
     
     
         9 . The method according to  claim 8 , wherein the viscosity-sensitive system comprises at least 1% w/w of the total carbohydrate contained within the product.  
     
     
         10 . The method according to  claim 8 , wherein the food product or beverage generates an in vivo viscosity when exposed to alpha amylase.  
     
     
         11 . A method for providing nutrition to a diabetic patient comprising administering the viscosity-sensitive system of  claim 1 .  
     
     
         12 . A method of incorporating soluble fiber into a low viscosity nutritional beverage comprising adding the viscosity-sensitive system of  claim 1  to the beverage.  
     
     
         13 . A method of increasing viscosity of a soluble fiber system in vivo comprising administering to an individual the viscosity-sensitive system of  claim 1 .  
     
     
         14 . A food product or beverage, comprising protein, fat, and carbohydrate and further comprising the viscosity-sensitive system of  claim 1 .  
     
     
         15 . A method of delivering soluble fiber to diabetic patients, comprising administering the food product or beverage of  claim 14 .  
     
     
         16 . A method for assisting a diabetic patient with managing their blood glucose levels, comprising administering the food product or beverage of  claim 14 .  
     
     
         17 . A viscosity-sensitive system comprising glucomannan and maltodextrin in a ratio of from about 1:3.5 to about 1:15, wherein the viscosity-sensitive system generates an increased in vivo viscosity exposed to alpha amylase.  
     
     
         18 . The viscosity-sensitive system of  claim 17 , wherein the glucomannan is konjac flour.  
     
     
         19 . A method for preparing a low viscosity glucomannan composition, comprising admixing glucomannan and a viscosity lowering compound in an aqueous medium, thereby producing a low viscosity glucomannan composition.  
     
     
         20 . The method of  claim 19 , wherein the viscosity lowering compound is selected from the group consisting of: maltodextrin, hydrolyzed guar gum, inulin and combinations thereof.  
     
     
         21 . The method of  claim 20 , wherein maltodextrin has a dextrose equivalent value less than about 18.  
     
     
         22 . The method of  claim 19 , wherein the maltodextrin is present in an amount of from about 0.5% to about 20% by weight.  
     
     
         23 . The method of  claim 19 , wherein the hydrolyzed guar is present in amount from about 1% to about 20% by weight.  
     
     
         24 . The method of  claim 19 , wherein the glucomannan is konjac flour.  
     
     
         25 . The method of  claim 24 , wherein the konjac is present in an amount of from about 0.5% to about 5.0% by weight.  
     
     
         26 . The method of  claim 24 , wherein the konjac is present in a nutritionally beneficial amount to effect a decrease in serum cholesterol or a decrease in serum glucose levels or both.  
     
     
         27 . A method of lowering blood glucose levels in a mammal by administering to said mammal, an effective therapeutic amount of a composition comprising glucomannan and a viscosity lowering compound in an aqueous medium.  
     
     
         28 . A method of lowering blood cholesterol in a mammal, comprising administering to said mammal an effective amount of composition comprising glucomannan and a viscosity lowering compound in an aqueous medium.  
     
     
         29 . A method of preparing a high viscosity food product or beverage from low viscosity food product or beverage, comprising: 
 a) heating a mixture of maltodextrin and glucomannan containing food product or beverage in an aqueous medium under conditions suitable to produce a low viscosity mixture; and    b) hydrolyzing the maltodextrin in the glucomannan-maltodextrin composition in order to reduce the molecular weight of the maltodextrin, thereby increasing viscosity of the composition.    
     
     
         30 . The method of  claim 29 , wherein the maltodextrin has a dextrose equivalent value of less than about 18.  
     
     
         31 . The method of  claim 29 , wherein the amount of konjac is from about 0.5% to about 5.0% by weight.  
     
     
         32 . The method of  claim 29 , wherein enzymatic treatment or acid treatment or a combination thereof is used in step (b).  
     
     
         33 . The method of  claim 29 , wherein the enzyme is an α-amylase.  
     
     
         34 . A method of lowering blood cholesterol in an individual, comprising administering an effective therapeutic amount of the viscosity-sensitive system of  claim 1.