Oat ingredient hits the market
launched an oat-based ingredient that they claim could enable
manufacturers to make an Food and Drug Administration heart health
claim on their foods, beverages and supplements.
US manufacturer and marketer of health ingredients Nurture has launched an oat-based ingredient that its claims could enable manufacturers to make a Food and Drug Administration heart health claim on their foods, beverages and supplements.
OatVantage is a concentrated soluble oat fibre that "contains 50 per cent beta-glucan by weight - the highest level of concentration available," said H. Griffith Parker, chairman of Nurture.
"This high concentration enables just 1.5 grams of OatVantage to economically deliver 0.75 grams of beta-glucan, a soluble fibre. Products that contain 0.75 grams of beta-glucan may qualify for use of the FDA model health claim: 'Soluble fibre from foods such as oats, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease,'" he added.
Beta-glucan in soluble fibre is the primary agent in oats believed to contribute to the reduction of total serum and LDL cholesterol, high blood pressure, and the moderation of glycemic response in diabetics.
"There is high awareness of the link between oats and a healthy heart," said Parker. "Our research shows that nearly 30 per cent of consumers want to see 'oats' on the label. Oats are a natural ingredient, familiar to most American consumers."
OatVantage food ingredient is derived from non-GMO oats manufactured in a GMP-approved facility. OatVantage is available as a free-flowing powder that is water-soluble and has a neutral taste. It can be used in capsules, tablets, opaque liquids, and semi-solid foods.
"OatVantage is the result of a three-year technology development venture with General Mills," added Parker. "The patented concentrating technology that resulted from this venture enables a product containing five times greater concentration of beta-glucan than is normally found in oat bran. It also enables applications in dietary supplements, foods, and beverages that were not previously possible due to formulation issues."
