Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Commercial Developments of Functional Oat Hydrocolloids

Authors
item Inglett, George
item Stevenson, David

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: September 14, 2005
Publication Date: September 14, 2005
Citation: Inglett, G.E., Stevenson, D.G. 2005. Commercial developments of functional oat hydrocolloids [abstract]. American Association of Cereal Chemists Meetings. Paper No. S-65.

Technical Abstract: Public health concerns related to heart disease and other aging chronic diseases have created opportunities for oat functional ingredients. The known nutritional benefits of oat beta-glucan make oats an excellent source for developments. Although the milled oat products, oatmeal, flakes, and flour, are the primary commercial materials, other functional compositions were generally unknown until Oatrim became a commercially manufactured functional ingredient in 1991. Oatrim was a pioneering fat replacer that was prepared by alpha-amylase conversion of oat flour starch to a specific level of maltodextrin without destroying its beta-glucan content. It was a pioneering fat replacer at a time when lowering dietary fat was a popular marketing event. An FDA approval of Oatrim for a heart healthy label claim was not allowed until recently. During this period, Nutrim was developed as a functional oat ingredient for heart healthy foods. It was a hydrocolloid that was prepared from oat bran without amylolytic action and was suitable for the FDA health claim on food labels. Many other fat replacers found their way into foods. One of these functional ingredients was successfully developed from oat hulls, called Z-Trim. It was useful in expanding the market into reducing both fat and calories in foods. All three patented technologies of Oatrim, Z-Trim, and Nutrim were licensed to industrial organizations that are selling these functional oat ingredients. The development of other oat ingredients and new hydrocolloidal innovations will be discussed.

Last Modified: 12/17/2014
Footer Content Back to Top of Page