Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: New Texturizing Fiber Gels

Author
item Inglett, George

Submitted to: Food Technologists Institute
Publication Type: Abstract Only
Publication Acceptance Date: February 6, 1997
Publication Date: N/A

Technical Abstract: Dietary fiber in the early days was referred to as roughage and consists of indigestible celluloses, hemicelluloses, lignin, gums, and mucilages. In the early 1970's, the importance of these fibers to health became more evident. Today, it is well established that insoluble fibers contribute to important gastrointestinal functions and some soluble fibers to better blood lipid composition. A new fiber gel ingredient, called Z-Trim for its zero calorie value, offers a healthful opportunity for foods with pleasing textures and lower calories. Other purified fibers in the marketplace do not possess the extraordinary gel properties of Z-Trim. Z-Trim is a new generation of gels made from a variety of low-cost agricultural byproducts, such as hulls of oats, corn, rice, soybean, and peas, or cereal brans. The byproducts are treated in a multistage process which completely disintegrates morphological cellular structure. Resulting fragments are recovered, dried, and milled to an easy-flowing powder. The powder can be used in several applications by adding an appropriate amount of water to give a desired amount of gel. The gel is substituted on a volume-to-volume (or weight-to-weight) basis for fat and/or flour. Gel can also be generated by rehydrating using shear. Variations in gel smoothness and viscosity are obtained with different levels of shear. Z-Trim allows for large reductions in calories, depending upon the amount of fat and carbohydrate replaced, along with a healthful amount of fiber added to the diet.

Last Modified: 10/1/2014
Footer Content Back to Top of Page