Author
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Inglett, George |
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Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only Publication Acceptance Date: 5/1/2006 Publication Date: 5/1/2006 Citation: Inglett, G.E. 2006. Developing functional hydrocolloids from small grains [abstract]. American Oil Chemists' Society Meeting. p. 109. Interpretive Summary: Technical Abstract: Public health concerns related to heart disease and other aging chronic diseases have created opportunities for small grain functional ingredients. The known nutritional benefits of barley and oat beta-glucan make these small grains an excellent source for developments. Although the milled grain products, flakes, and flours are the primary commercial materials, other functional compositions are available as hydrocolloids. These are now functional ingredients that are commercially manufactured. Oatrim was a pioneering ingredient that was prepared by alpha-amylase conversion of oat or barley flours to specific levels of maltodextrin without destroying their beta-glucan contents. It was developed at a time when lowering dietary fat was a popular marketing event. Nutrim was developed later also as a functional ingredient for heart healthy foods. It was a hydrocolloid that was prepared from oat bran without amylolytic action. Another functional ingredient was successfully developed from oat hulls, called Z-Trim. It was useful in expanding the market for reducing food calories. More recently, Calorie-Trim was developed as a functional ingredient with elevated levels of beta-glucan. This new product, called C-Trim with the C for calories, can have beta-glucan contents ranging from 15 to over 50% and can be used in such food products including yogurts, smoothies, and baked goods. The new C-Trim hydrocolloids and their applications are providing new functional ingredients that are helpful in reducing obesity, diabetes, heart and other diseases. All four patented technologies of Oatrim, Z-Trim, Nutrim, and C-Trim are licensed to industrial organizations that are manufacturing and selling these functional small grain ingredients. Other functional ingredients from small grains will also be reviewed. |
