020088: Process and Method of Preparing Food Products with Psyllium


The importance and benefits of dietary fiber are well known and medically accepted. An appropriate and regular intake of dietary fiber can prevent constipation and hemorrhoids and lessen the symptoms of irritable bowel syndrome and diverticulosis. Fiber has also been shown to play a role in treating and preventing elevated cholesterol, heart disease, strokes, colon polyps, and colon cancer.


Psyllium is derived from the husks of the seeds of Plantago ovata, a plant that often grows wild in the southwestern United States. It contains a high level of soluble dietary fiber and is the chief ingredient in many commonly used bulk laxatives. Psyllium also has been studied as a non-systemic cholesterol-lowering agent, with generally modest effects seen on total cholesterol and low-density lipoprotein levels.



Michigan State University’s invention provides processes and methods for preparing several food products that are enriched with a psyllium composition. Food product types include dough, pastas, snack bars, baked snack goods, and food and drink mix products. The products are useful in lowering serum cholesterol levels as well as for increasing dietary fiber in the diet.


Enzymatic treatment of raw psyllium yields a modified psyllium with improved functionality. A preferred method includes the steps of adding raw psyllium to an aqueous dispersion containing a sufficient amount of an enzyme capable of modifying the carbohydrates of the raw psyllium to yield a modified psyllium with improved functionality. Products containing the modified psyllium and methods for producing the same are also provided.



·         Scientifically supported benefits: Psyllium has health-related benefits that are supported by scientific and medical research.

·         Proven to lower cholesterol and reduce heart disease risk: A 10 percent decrease in blood cholesterol can reduce the risk of heart disease by an average of 20 percent.

·         Helps manage constipation and diarrhea: Psyllium has long been used as a chief ingredient in bulk laxatives.

·         Increased satiety: Assists in dietary management of blood glucose levels as well as weight management by increasing the feeling of being full.



These inventions are useful for preparing a variety of food products, such as dough, pasta, and snacks, that promote a number of outcomes such as lower cholesterol, weight management, management of blood glucose levels, and good colon health.


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For Information, Contact:

Thomas Herlache
Assistant Director
Michigan State University - Test