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Breakfast cereals and satiety: scientists examine potential
By Lorraine Heller
9/26/2006 - Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide, allowing consumers
to feel full longer, according to food scientists at the University of Maine.
Speaking at the World Grains Summit in San Francisco last week, the university's
Dr Mary Ellen Camire identified this as one of several ways to potentially increase
the satiation effects of breakfast foods.