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United States Department of Agriculture

Agricultural Research Service

Title: Fiber Gels As Biofunctional Ingredients

Author
item Inglett, George

Submitted to: Food Technologists Institute
Publication Type: Abstract Only
Publication Acceptance Date: November 24, 1997
Publication Date: N/A

Technical Abstract: A new fiber gel texturizing ingredient, called Z - Trim (Z for its zero caloric value), offers a healthful alternative for foods with pleasing textures and lower calories. These fibers are a new generation of gels made from a variety of low-cost products such as hulls of oats, corn, rice, soybean, and peas, or cereal brans. These products are treated in a process to completely disintegrate their morphological cellular structures giving gelled cellular fragments that are purified, dried, and milled to an easy-flowing powder. On rehydration the reformed gels can be adjusted from creamy to coarse textures without excessive gumminess. Large caloric reductions in foods are possible depending upon the amount of fat and carbohydrate replaced by Z - Trim. Furthermore, Z - Trim can add a healthful amount of fiber to the diet. Added health benefits and functionalities result by combining the new Z - Trim fiber gel with Oatrim. Oatrim also forms a biofunctional gel on heating with water. Oatrim, either as a powder or its hydrated gel, is widely used as an ingredient in a variety of low fat and fat-free foods.

Last Modified: 7/27/2014
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