Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Nutrim: a New Hydrocolloidal Functional and Nutraceutical Ingredient for Making More Healthy Foods

Authors
item Inglett, George
item Van Drunen, J - VAN FARMS

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: June 27, 2001
Publication Date: N/A

Technical Abstract: Oat beta-glucan is a biologically active soluble fiber that results in lowering blood cholesterol in men and women and improving glucose and insulin responses of moderately hypercholesterolemic men and women. Studies were conducted to determine the suitability of new oat compositions by increasing the nutritional value of foods. These hydrocolloidal compositions were prepared by thermomechanically processing oat flour or bran to give products called Nutrim. Barley flour was also used. Nutrim increases the nutritional value of food by reducing saturated fat and increasing soluble fiber. Nutrim-10 from oat bran was found to be a suitable replacement for butter and coconut fat in desserts including a cake, pudding, and an ice cream. At least a 50% replacement of the saturated fat was possible in many foods. In another study, soy and oats were co-processed to give a product called Soytrim. It could replace 50% or more of saturated fat in four foods studied. Also, a 30% addition of a Soytrim slurry (6%) gave satisfactory soymilk and tofu with less fat and more fiber. Preliminary studies on the combination of Nutrim with other nutraceuticals appear to show some very promising marketing opportunities. Nutrim and its related co-products are being introduced to the food industry in 2001.

Last Modified: 4/18/2014