Oats are an ancient food crop that has been cultivated around the world for more than 2,000 years, and it is one of the most widely cultivated crops in the world. At present, oats are a common food for young people's health replacement meals, a whole grain food that is especially advocated in modern healthy diets, and the only cereal on the list of "The world's top ten healthy foods" selected by Time magazine in the United States.

Oat beta-glucan

Oat is famous and effective, and the star substance β-glucan has a close relationship, it is a water-soluble fiber, is a series of glucose molecules by β (1,3) -β (1,4) bond polymerization of non-starch polysaccharide, in oat has a content of 2.2% to 7.8%, and mainly exists in oat endosperm and aleurone layer cell wall.

The location of beta-glucan in oat seeds

Image source: Sikora et al. 2013

Global health claim

Health claims on foods can be effective in helping consumers choose a healthy diet. In 1997, the US FDA was the first to approve a statement on the relationship between β-glucan soluble fiber in whole oats, oat bran and whole oat meal and heart health, and so far there are several countries and regions around the world authorized to support the health claims of β-glucan in oats. They include the United States, the European Union, Canada, Australia and New Zealand, Brazil, Malaysia, Singapore, Indonesia and South Korea. In 2014, China approved oat beta-glucan as a new food raw material, which can be added to products other than baby food.

Image source: Sikora et al. 2013

Product characteristics

Oat β-glucan contains a large number of hydrophilic groups in its molecular structure, and the solution becomes viscous after being dissolved in water, which has a strong water holding capacity and can improve the texture properties of food. β-glucan molecular structure is stable, almost unaffected by the external PH value, can maintain good stability at high temperatures, is an ideal choice for all kinds of dietary supplements, foods and beverages.

Innovative application

Oat β-glucan can be used as thickening agent, emulsifying stabilizer and fat substitute, and can be added to dairy products, energy drinks and low-fat products to improve the texture properties of food. At the same time, as a natural healthy active ingredient, it can play the role of dietary fiber in various functional foods, baked goods, cereal bars, snacks and other products.

References:

Sikora, P., S. M. Tosh, Y. Brummer,  and O. Olsson. Identification of high beta -glucan oat lines and localization and chemical characterization of their seed kernel β-glucans. Food Chemistry. 2013,137 (1-4): 83-91.