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United States Department of Agriculture

Agricultural Research Service

Title: Commercial Oat Fiber Fractionation - Development of Functional Food Ingredients

Authors
item Stevenson, David
item Inglett, George

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: November 16, 2006
Publication Date: N/A

Interpretive Summary: Commercial oat fiber products were discussed in this chapter. The main commercially produced oat fiber products are produced by dry milling (OatWell®, Nurture® 1500 and Natureal®), thermal and frozen extractions (Nutrim-OB, Glucagel® and Cerogen®), enzymatic hydrolysis (Oatrim, OatsCremeTM) and alkaline extraction (OatVantageTM, Vitacel®). Processing conditions, functional properties and applications are discussed where information is available. Impact of this chapter is promoting oat fiber products developed at USDA, Peoria, as well as providing detailed information on all oat fiber products to the wide audience of American Association of Cereal Chemists readers.

Technical Abstract: Commercial oat fiber fractionation methods were reviewed in this chapter. Oatrim is a beta-glucan enriched oat fiber produced by amylase hydrolysis of starch in the oat bran. Nutrim-OB is a new line of beta-glucan enrichment produced by jet-cooking and drum-drying. Z-trim is a cellulosic oat fiber material produced by alkaline extraction of oat hulls. Other commercial oat fiber fractionation products are mentioned that are primarily produced by milling, thermal or frozen extractions, enzymatic methods, organic solvent extraction or alkaline/acidic extractions. Besides Oatrim, Nutrim-OB and Z-trim, the other main commercially produced oat fiber products use dry milling such as OatWell®, Nurture® 1500 and Natureal®; frozen extractions such as Glucagel® and Cerogen®; enzymatic hydrolysis such as OatsCremeTM; and alkaline extraction such as OatVantageTM and Vitacel®. Processing method, functional properties and applications are discussed for all commercial oat fiber products where information is available.

Last Modified: 12/21/2014