Patent ID: 8518468

Claim:
A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, the dough comprising a flour and the non-digestible protective material, the pasta, noodle or restructured rice particle comprising by weight: a) at least about 50% the flour that contains the discrete units of starch granules, the flour selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, legume, pea, and potato, and mixtures thereof, wherein the flour comprises available carbohydrate; and b) at least about 2% and up to about 40% the non-digestible protective material, wherein the non-digestible protective material comprises: (1) a structural material comprising at least one of: (i) a structural/viscous fermentable material selected from the group consisting of high methoxyl pectin, xanthan gum, carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, curdian, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, gelatin, methyl cellulose, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and (ii) a structural protein polymer selected from the group consisting of vital wheat gluten, modified wheat gluten, casein, soy, whey concentrate, and mixtures thereof; (2) at least about 25%, a rheology modifier selected from the group consisting of a fructooligosaccharide (FOS), inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, polydispersed inulin having a DP from about 2-60 and an average of about 10-12, and mixtures thereof.