Claims
- 1. A dietary fibre composition consisting essentially of the three to four outer layers of the bran coat removed from wheat kernels having approximately 58.9-87.5% dietary fibre measured on a dry basis.
- 2. A dietary fibre composition according to claim 1 where the dietary fibre contains approximately 24.7-30.3 cellulose measured on a dry basis.
- 3. The dietary fibre composition of claim 2 containing approximately 1.25-1.35% oil.
- 4. The dietary fibre composition of claim 3 containing approximately 5.6-7.9% protein.
- 5. The dietary fibre composition of claim 3 containing approximately 2.05-3.3% ash.
- 6. The dietary fibre composition of claim 1 containing less than about 246 mg phytate phosphorous per 100 gm.
- 7. The dietary fibre composition of claim 1 containing approximately 1.32-1.57% of trace minerals selected from the group consisting of calcium, phosphorous, potassium, magnesium, iron and zinc.
- 8. A dietary fibre composition consisting essentially of the three to four outer layers of the bran coat removed from wheat kernels where the amount of dietary fibre is at least 58.9% by weight on a dry basis of the removed bran layers.
- 9. A dietary fibre composition consisting essentially of the three to four outer layers of the bran coat removed from wheat kernels wherein the composition consists primarily of the epidermis, hypodermis, cross cells and the tube cell layers of the bran coat of wheat kernels and where the amount of dietary fibre is at least 58.9% by weight on a dry basis of the removed bran layers.
Priority Claims (1)
Number |
Date |
Country |
Kind |
586260 |
Dec 1988 |
CAX |
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Parent Case Info
This application is a continuation-in-part of my copending U.S. patent application Ser. No. 064,067, filed Jun. 18, 1987.
US Referenced Citations (13)
Foreign Referenced Citations (2)
Number |
Date |
Country |
328666 |
Oct 1957 |
JPX |
2101467A |
Jan 1983 |
GBX |
Non-Patent Literature Citations (3)
Entry |
"We Present Steinmetz--The International Patent Bread" Steinmetz, Approx. 1971. |
"Dietary Fibre For Foods", by Woodstone Food Labs of Winnipeg, Manitoba, Canada, 1984. |
"Microscopic Structure And Composition of the Wheat Kernel", Wheat: Chemistry and Technology, 2nd Edition, 1971, Chapter 3, pp. 51-81. |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
64067 |
Jun 1987 |
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