Flour-based functional food
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United States of America Patent
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Apr 21, 2015
Grant Date -
Apr 17, 2014
app pub date -
Apr 5, 2012
filing date -
Apr 8, 2011
priority date (Note) -
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Abstract
The invention relates to a functional flour-based food composition, in particular baked products, and a method for the preparation thereof. Specific substances of vegetable origin principally containing policosanols, isoflavones and vegetable statins are added to the flour, or to the dough for preparing the aforesaid baked products. Further components can be added to the preparation in order to enhance the effectiveness and sensory qualities thereof. The functional food composition of the invention favors the re-balancing of cholesterol and triglyceride values.
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Family
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