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United States Department of Agriculture

Agricultural Research Service

Title: Carbohydrates, Insulin and Diabetes in Weight Management: 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 16, 2005
Publication Date: October 16, 2005
Citation: Stevenson, D.G., Inglett, G.E. 2005. Carbohydrates, insulin and diabetes in weight management: functional oat hydrocolloid ingredients developed commercially [abstract]. Worldnutra Preconference Symposium: Products and Ingredient Formulations for Weight Management and Wellness. p. 39-44.

Technical Abstract: Functional oat-based ingredients have been developed to help improve people’s diets in order to lessen the incidence of obesity and diseases such as diabetes, coronary heart disease, cancer, and high blood pressure. Milled oat products such as oatmeal, flakes, and flour are commonly used commercially with other functional ingredients 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, another functional oat ingredient was developed for heart-healthy foods. Nutrim is a hydrocolloid prepared from oat bran without amylolytic action, enabling FDA approval for heart-healthy claim on food labels. Z-Trim, another fat-replacer functional ingredient, was developed from oat hulls and proved useful in reducing fat and calories in foods. Recently, C-trim has been developed with oat beta-glucan contents ranging from 20-50% dry weight. C-trim has a higher proportion of carbohydrates that are non-digestible, resulting in lower glycemic index and lowered cholesterol levels. Oatrim, Nutrim and Z-Trim are three patented technologies licensed to industrial organizations that are marketing these functional oat ingredients.

Last Modified: 7/28/2014