New Extraction Technology Increases Levels Of Oat Beta-Glucan And Protein

Finnish researchers have discovered an effective way to extract oat beta-glucan polysaccharides, starch and protein in better bran fractions, an advance that could improve functional food products. The process, which involves defatting (lipid removal) of non-heat-treated grains with high-pressure carbon dioxide, leaves a porous matrix that is easy to mill into fine particles and fractionate by air classification. The resulting oat bran concentrate contains higher levels of beta-glucan and protein than products produced using dry fractionation methods. Beta-glucan has been shown in studies to play a role in reducing cholesterol levels in the body.