ARS | Publication request: HEALTH BENEFITTING INGREDIENTS IN FOODS FROM LICENSED USDA/ARS TECHNOLOGY

Submitted to: American Chemistry Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: August 20, 1995
Publication Date: N/A

Technical Abstract: Some of the licensed technology generated at the USDA/ARS, National Center for Agricultural Utilization Research, involved the development of food ingredients. OATRIM, used in low-fat and fat-free foods, illustrates the development and use of an ingredient which has added health benefits. Fluffy Cellulose is another example. Both products represent licensing and technology transfer by a federal agency. Foods containing these ingredients have sales in multibillions of dollars in both domestic and international markets. OATRIM is used in a wide variety of foods including fat-free shredded cheeses, refrigerated cookie doughs, muffins, and meats. Fluffy Cellulose is used mainly in baked goods and snacks. The steps involved in the discovery process to the consumer use will be reviewed from an inventor's viewpoint.