Author
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Inglett, George |
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Submitted to: Business Briefing Innovative Food Ingredients
Publication Type: Popular Publication Publication Acceptance Date: 10/1/2002 Publication Date: 10/2/2002 Citation: N/A Interpretive Summary: Three new nutraceutical ingredients have been generated for preparing foods with greater health qualities. These ingredients are Oatrim, Nutrim, and Z-Trim. Oatrim, used in low-fat and fat-free foods, illustrates the use of a soluble fiber ingredient for 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. Another nutraceutical, Nutrim, is a soluble *-glucan hydrocolloid for use as cream and fat replacers, nutrifiers and texturizers. Nutrim can increase the quality of reduced fat foods and increase the health benefits of functional foods. Rice and soy products can be co-processed with beta-glucan containing flours to give additional products with unique nutritional, functional and economic advantages. 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 mouth feel. 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. Technical Abstract: Food ingredients from cereals with nutraceutical properties can contribute health benefits to many people. In the U.S., eating habits could be drastically changed to reduce the U.S. $950 billion in annual healthcare expenditures if individucals were to modify their diets based on an existing knowledge of nutrition. |
