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United States Department of Agriculture

Agricultural Research Service

Title: FUNCTIONAL OAT HYDROCOLLOID INGREDIENTS DEVELOPED COMMERCIALLY

Authors
item Stevenson, David
item Inglett, George

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 19, 2005
Publication Date: October 19, 2005
Citation: Stevenson, D.G., Inglett, G.E. 2005. Functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra: International Conference and Exhibition. Paper No. 427.

Technical Abstract: Public concern to improve diet to lessen the incidence of obesity and diseases such as diabetes, coronary heart disease, and cancer has created opportunities for the development of functional oat-based ingredients. The health and nutritional benefits of oat-soluble fiber make oats an excellent starting material. Milled oat products such as oatmeal, flakes, and flour are commonly used commercially. Other functional ingredients were generally unknown until the commercial manufacture of Oatrim. Oatrim was a pioneering fat-replacer, prepared by alpha-amylase conversion of oat flour starch to maltodextrins without destroying the soluble fiber content. Recently the FDA approved a heart-healthy label claim for Oatrim. Prior to Oatrim’s FDA approval, Nutrim was developed as another functional oat ingredient for heart-healthy foods. Nutrim is a hydrocolloid prepared from oat bran without amylolytic action, enabling FDA approval for a heart-healthy claim on food labels. Another fat-replacer functional ingredient, Z-Trim, was developed from oat hulls and was useful in reducing fat and calories in foods. Oatrim, Nutrim, and Z-Trim are three patented technologies licensed to industrial organizations that are marketing these functional oat ingredients. New oat hydrocolloidal ingredients have been developed and will be discussed.

Last Modified: 9/1/2014