Cereal Foods World 42(5):382-385

Full-text article: Publication no. W-1997-0408-03F

Development of a Dietary Fiber Gel for Calorie-Reduced Foods (1). G. E. Inglett. National Center for Agricultural Utilization Research, USDA-ARS, Peoria, IL (1). (1) Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable. All programs and services of the U.S. Department of Agriculture are offered on a nondiscriminatory basis without regard to race, color, national origin, religion, sex, age, marital status, or handicap. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1997.

A new generation fat replacer and texturizing ingredient has been developed that offers opportunity for healthful foods with pleasing texture and lower calorie value. Low-cost agricultural by-products such as hulls of oats, corn, rice, soybeans, and peas or brans from corn and wheat are treated in a multistage process to completely disintegrate their morphological cellular structures. The generated cellular fragments are purified, dried, and milled to an easy-flowing powder. When rehydrated, these particles absorb water, producing large deformable structures that give high viscosities with smooth mouthfeel.