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United States Department of Agriculture

Agricultural Research Service

Title: New Bioactive Oat Hydrocolloids for Foods with Reduced Calories

Author
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: September 1, 2005
Publication Date: September 1, 2005
Citation: Inglett, G.E. 2005. New bioactive oat hydrocolloids for foods with reduced calories [abstract]. American Chemical Society Abstracts. Paper No. 38.

Technical Abstract: Public health concerns related to heart disease and other chronic diseases have led to successful developments of bioactive food ingredients including Oatrim and Nutrim. The bioactive properties of soluble oat beta-glucan are well recognized for their health benefits. New bioactive oat hydrocolloids have recently been created by selective thermo-shear processing techniques that contain elevated levels of beta-glucan with fewer calories. These new products, called C-Trims with the C for Calories, have the opportunity to make low calorie foods with elevated beta-glucan and reduced calories. These all natural materials have beta-glucans ranging from 15 to over 50% and can be used in all classes of food products with greater health benefits. The chemical and physical properties of these new C-Trim hydrocolloids, and an application study in yogurt, and its smoothie will be presented.

Last Modified: 10/1/2014
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