Finland
October 29, 2007
VTT Technical Research
Centre of Finland has, in collaboration with
Agrifood Research Finland
(MTT), developed a technology to efficiently separate the
health-promoting beta-glucan from oats. The technology can also
be used to produce high-quality oat protein, starch and lipid
fractions. The new fractions increase the possibilities to use
oats in the food, cosmetics and pharmaceutical industries.
The blood cholesterol lowering effects of beta-glucan, the
soluble oat fibre, is well known. Still, the usage of ß-glucans
in industry is relatively low. One reason for this is the lack
of ß-glucan-rich fractions that are feasible in food
applications.
The dry processing method developed by VTT is based on
fractionation of fat-free oats using milling and classification
technology. In the first processing stage, the fat is removed
form oats using supercritical extraction technology developed by
MTT. This technology is previously used to remove pesticides
from rice and to extract berry oils from seeds. Milling and
classifications of this material results in three types of oat
fractions: The main product is a coarse, light-coloured bran,
with a beta-glucan content of approximately 40 per cent;
defatted starch-protein flour; and small amounts of nearly
white, extremely light fraction with a beta-glucan content of
over 50 per cent. Traditionally, dry fractionation methods for
oats have resulted in oat bran concentrates with only slightly
over 20 per cent beta-glucan content.
The developed technology has several benefits. As a dry process,
it is economically far more feasible than wet processes. Until
now, the wet processes have been the only option for production
of fractions with such high beta-glucan content. With the used
extraction method oat fats can be efficiently removed,
increasing the self-life of the fractions and decreasing the
well-known rancidity problems often related to oat products. Due
to the gentle processing method, both the beta-glucans and other
bioactive compounds in oats remain in their natural state.
Oat fractions produced with the new method are well-suited, for
instance, for beverages, dairy applications, baking, snack
products and fermented products. The cosmetics and
pharmaceutical industries can also utilise them.
VTT has developed special know-how in dry milling and
classification technology of plant-based food raw materials for
years. The dry milling method is suitable for processing of
versatile plant raw materials and plant-based side-streams. The
technology offers the opportunity to isolate fractions from
plant raw materials that can, for instance, be used to deliver
improved taste and additional health benefits into products.
The development of oat fractionation technology has been carried
out during years 2004-2007 and has been financed by the Ministry
of Forestry and Agriculture. The management group of the
research project included several Finnish companies.
Approximately 25 million tonnes of oats is produced annually
worldwide.
Half of the production is used as cattle feed and only a quarter
for food, seed and other products. Due to the health-promoting
effects of soluble beta-glucan fibre in oats, oats have a string
position as a raw material for functional foods.
VTT Technical Research Centre
of Finland is the biggest contract research organization in
Northern Europe. VTT provides high-end technology solutions and
innovation services. From its wide knowledge base, VTT can
combine different technologies, create new innovations and a
substantial range of world-class technologies and applied
research services, thus improving its clients' competitiveness
and competence. Through its international scientific and
technology network, VTT can produce information, upgrade
technology knowledge and create business intelligence and value
added to its stakeholders.
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