ABSTRACT - 599167 The disclosure relates to a method for reducing the glycemic index of a food product, the method comprising adding to the food product prior to consumption a dietary fiber composition in an amount of about 2.5 g to about 7.5 g of the dietary fiber composition per 50 g available carbohydrate of the food product effective to reduce the glycemic index of the food product by at least 5 glycemic index units, wherein the dietary fiber composition comprises from about 48% to about 90% (w/w) glucomannan, from about 5% to about 20% (w/w) xanthan gum, and from about 5% to about 30% (w/w) alginate.
