Submitted to: Food Hydrocolloids Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 2/8/1999
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: New hydrocolloids for use as ingredients have been generated at the National Center for Agricultural Utilization Research. These ingredients are Oatrim, Nu-TrimX, and Z-Trim. Oatrim, used in low-fat and fat-free foods, illustrates the development and use of an ingredient which adds health benefits. Foods containing Oatrim have sales in multibillions of dollars in both domestic and international markets. Oatrim is used in a wide variety of foods including fat free cheeses, cookies, fruit bars, muffins, and meats. Nu-TrimX is a new generation of materials consisting of soluble beta-glucan hydrocolloids to be used as cream and fat replacers, nutrifiers, and texturizers. Nu-TrimX can increase the quality of reduced fat foods and increase the health benefits of functional foods. Food starches and soy products can be co-processed with beta-glucan containing flours to give products with unique nutritional, functional, and economic advantages. New fiber gels, called Z-Trim for their zero calorie value, are a new source of calorie replacing and texturizing ingredients made from a variety of low-cost fibrous products. Z-Trim gel particles absorb large amounts of water to produce huge deformable structures with high viscosities and a smooth mouthfeel. By using Z-Trim, food textures can be adjusted to blend with the product. Their various particle sources and sizes can give textural variation from creaminess to particle-like structure for hamburger, deli-meats, cheeses, and some baked foods. Large reductions in calories are possible along with adding healthful amounts of insoluble fiber to the diet.