Logo
PromOat® Beta-Glucan – for a naturally healthy cholesterol level PromOat® Beta-Glucan – for a naturally healthy cholesterol level
Written by Team Food
03.09.2019

PromOat® Beta-Glucan – for a naturally healthy cholesterol level

Contact person

PromOat® Beta-Glucan – for a naturally healthy cholesterol level

Noah Peter

Sales & Product Manager Food

IMPAG AG

+41 43 499 25 93E-mail LinkedIn

The oat fibre PromOat®, obtained from Swedish oats, contains up to 35 % beta-glucan. Its excellent solubility makes it suitable for use in dairy drinks, dairy alternatives, smoothies, and ice cream.

Its high content of solu-ble fibre (41 %) aids in healthy digestion.

  • Clean Label: “Oat Beta-Glucan” / “Oat Fibre”
  • naturally lowers the cholesterol level
  • lowers risk of cardiovascular disease
  • optimizes texture and mouthfeel

 

Dietary fibre is the new protein. The protein trend is expected to stagnate over the next few years and dietary fibre will take its place instead. A major reason for this is that, unlike protein, the WHO declares the western diet to be lacking in fibre.

Soluble and insoluble fibre are highly versatile in their use, and offer not only health benefits but also technical advantages such as water binding and texturizing properties, as well as longer-lasting freshness, for example, of baked goods.

You might also be interested in

28.09.2020

Soluble corn fibre as a substitute for FOS and inulin

Soluble fibres are valuable ingredients that physiologically support weight management and digestion, contribute to a healthy cholesterol level, and promote bone health.

22.02.2018

Oat fibre is on the upswing – now also in EU organic quality

Everywhere in the world, consumers are becoming literally hungrier for tasty foods that offer definite health and functional benefits.

08.07.2014

New oat fibre type – easy fibre enrichment in bread and baked goods

Characteristic for the insoluble cereal fibres of the JRS is the possibility of texturing, the high degree of extraction and the high fibre content and the possibility of water binding.