Submitted to: Nutrition Today
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 1, 1999
Publication Date: N/A
Interpretive Summary: Many diets are recognized to be high calories including saturated fat and low in dietary fiber. Oatrim, Nu-TrimX, and Z-Trim are invention products of ARS that were created to decrease calories including saturated fat and to increase dietary fiber in foods. All three products add health benefits to foods. They are prepared from grain or their by-products and were designed to give desirable taste and mouthfeel properties similar to the usual full-fat foods. More healthy forms of meats, cheeses, baked foods, and desserts are possible by using these ingredients. The farmer, manufacturer, exporter, and consumer all benefit by the utilization of these products to produce more nutritious foods. Oatrim and Nu-TrimX are also finding opportunities in replacing saturated fats from coconut cream and butter in Asian export markets.
Technical Abstract: New hydrocolloids for use as ingredients have been generated at the National Center for Agricultural Utilization Research. These ingredients are Oatrim, Nu-TrimX, and Z-Trim. Oatrim, used in low-fat and fat-free foods, illustrates the development and use of an ingredient which adds health benefits. Foods containing Oatrim have sales in multibillions of dollars in both domestic and international markets. Oatrim is used in a wide variety of foods including fat free cheeses, cookies, fruit bars, muffins, and meats. Nu-TrimX is a new generation of materials consisting of soluble beta-glucan hydrocolloids to be used as cream and fat replacers, nutrifiers, and texturizers. Nu-TrimX can increase the quality of reduced fat foods and increase the health benefits of functional foods. Food starches and soy products can be co-processed with beta-glucan containing flours to give products with unique nutritional, functional, and economic advantages. License for the technology is available. New fiber gels, called Z-Trim for their Zero calorie value, are a new source of calorie replacing and texturizing ingredients made from a variety of low-cost fibrous products. Z-Trim gel particles absorb large amounts of water to produce huge deformable structures with high viscosities and a smooth mouthfeel. By using Z-Trim, food textures can be adjusted to blend with the product. Their various particle sources and sizes can give textural variation from creaminess to particle-like structure for hamburger, deli-meats, cheeses, and some baked foods. Large reductions in calories are possible along with adding healthful amounts of insoluble fiber to the diet.