PromOat Oat Beta-Glucan Applications

PromOat Oat beta-glucan offers unique positioning benefits and attractive labelling options in cookies, crackers, muffins, and bread. PromOat is a unique soluble fibre that is neutral in colour, and ideal as a functional ingredient. Its strong water binding properties improve moister and freshness even after freezing and thawing. PromOat gives a clean taste without grittiness and gives access to fibre and health claims. 

In plant-based dairy alternatives, PromOat Oat beta-glucan can be used alone or as a complement to other hydrocolloids to create a thick texture and deliver a silky creaminess with no grittiness. Using PromOat in your dairy alternatives supports foam and emulsion stability and contributes to a potential fibre and health claims. 

PromOat Oat beta-glucan is water-soluble and free from graininess or grittiness, ideal for use in smoothies, fruit juices and powdered drinks with health benefits. It increases viscosity, creaminess, and a good mouthfeel. PromOat can contribute to a fibre claim and be used for sugar reduction in juice drinks. It performs very well in mildly acidic and refrigerated applications. 

PromOat Oat beta-glucan can give the extra touch to granolas, extruded cereals, and porridges. It has a natural fit with oat-based cereals but also works very well in other types of breakfast products or bars. PromOat easily supplements oats to provide enough beta-glucan for heart health claims and can contribute to a fibre claim too. It does not inhibit expansion of extruded cereal pieces and has a clean taste. 

PromOat Oat beta-glucan is a soluble oat fibre that can be used in meat analogue. Especially in combination with other hydrocolloids, PromOat enhances your products through stabilising emulsions, binding water and oil, binding the system, and maintaining a stable shape at refrigerated temperatures. Additionally, incorporating PromOat in meat analogues can support a potential fibre claim. 

PromOat Oat beta-glucan is ideal to use in dietary supplements, for heart health, weight management and as a texturizer to replace other gums. PromOat has good solubility, adds thickness and a creamy mouthfeel, as well as a clean taste with no grittiness. Using PromOat in your nutrition or health supplements also contributes to potential health and nutrition claims. 

Using PromOat Oat beta-glucan in pasta can contribute to health or nutrition claims. At the same time, there is no effect on cooking time, production process, yield, or the machinability of semolina flour. Minimal formulation changes are needed for high inclusion rates. It is even possible to replace egg with PromOat in pasta.  

PromOat Oat beta-glucan can be used as a thickener and emulsion stabiliser in cream cheese. It can also be used to produce cream cheese with lower fat content without compromising the spreadability, creaminess or flavour of the end product. 

PromOat Oat beta-glucan is soluble beta-glucan that can be included in the formulation of ice creams providing with a smooth texture. It can also be used to replace emulsifiers in ice cream, providing with better eating characteristics than other emulsifying substitutes. Including PromOat in the ice cream formulation also improves the heat shock resistance and melting characteristics. PromOat can be used in low fat ice creams to create a creamier and more cohesive product with a longer texture.