Chemist George Inglett
taste-tests cookies, trail mix and green-tea chocolate containing Calorie-Trim,
a beta-glucan-rich product he created from oats and barley to promote better
New Obesity-Fighting, Heart-Healthy Product
Announced Today By Jan Suszkiw August
At today's American Chemical Society (ACS) national meeting in Washington, D.C.,
Agricultural Research Service chemist
Inglett will serve cookies with his scientific presentation.
But Inglett isn't just buttering up his peers. Instead, he's unveiling
Calorie-Trim, an all-natural, super-carb product he created to promote better
consumer health. The cookies are among various C-Trim-containing foods
available for sampling.
Derived from whole oats and barley, C-Trim contains 20 to 50 percent
beta-glucan, a soluble fiber found in these grains. When eaten, the
biologically active fiber helps the body regulate blood glucose and lower bad
cholesterol, diminishing the risk of heart disease. C-Trim can mimic some fat
and carbohydrates' properties in food without overburdening the body with
calories that contribute to diabetes and obesity, according to Inglett, with
Center for Agricultural Utilization Research, Peoria, Ill.
Products and Food Science Unit there, C-Trim is the latest in a line of
Trim technologies Inglett has developed to boost the health benefits of food.
C-Trim, with less than four calories per gram, boasts five to 10 times more
soluble fiber than regular milled oats, flour and oatmeal.
Inglett's presentation today will cover C-Trim's production, expected
health benefits, and functional properties when added to food--such as to
replace cocoa butter in dark chocolate--that doesn't contain beta-glucan. Ten
other ARS presenters will discuss other facets of C-Trim, including taste-test
results and blood-cholesterol trials with hamsters. Besides cookies, ACS
attendees can try C-Trim trail mix, chocolate, smoothies and peanut butter.
In creating C-Trim, Inglett worked to avoid some of the drawbacks
associated with existing methods of extracting beta-glucan from cereal grains.
The drawbacks include using hard-to-reclaim chemical solvents, like
isopropanol, and getting low yields of beta-glucan from grain slurries.
Inglett's method integrates the use of mechanical shearing, centrifugation,
steam-jet cooking and drum drying to extract and concentrate beta-glucan from
Momence, Ill., has licensed Inglett's method (patent application 11/020,349)
from ARS, the U.S. Department of
Agriculture's chief scientific research agency.