Author
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Inglett, George |
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Submitted to: Experimental Biology
Publication Type: Abstract Only Publication Acceptance Date: 2/16/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Oat and barley grains were used to prepare new products having health benefits for functional foods. These hydrocolloid products contain a soluble beta-glucan component which is obtained in high yields by a natural extraction process. The process removes the coarse fiber components from the grains. The hydrocolloid products are called Nu-TrimEx. When these compositions are used in various formulations, many foods can be prepared with elevated levels of soluble beta-glucan. The hydrocolloids impart a moist and smooth texture to low-fat and fat-free foods along with increased cohesiveness. Nu-TrimEx hydrocolloids also have utility as dairy cream, coconut cream, or milk substitutes in foods such as frozen desserts, milk, cheese, and non-dairy creamers. Co-processing Nu-TrimEx with other cereal and soy materials provides many opportunities for increasing health benefits. |
