The Quaker Oats Company

Marianne O'Shea

YiFang Chu

Jodee Johnson

Yongsoo Chung

Robert E Chatel

Justin A French

Gary Carder

Ursula Vanesa Lay Ma

Yuhui Shi

Bernardus Jan-Willem Van Klinken

Bernadus Jan-Willem Van Klinken

Yi-Fang Chu

Gary D Carder

Exemplary embodiments provide oat fractions, and methods of producing the oat fractions, of the speciesthat has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.

Oat fractions with enhanced Avenanthramide concentration and methods of making

A composition and method for an avenanthramide-enriched, oat-based product having improved health effects. The oat-based product includes an avenanthramide ingredient having avenanthramides 2c:2p:2f in ratios comprising at least one of 1:1:1 or 1:2:2. More particularly, the avenanthramide ingredient may be derived synthetically or recovered from processing raw oats into constituent oat fractions.

Avenanthramide-enriched oat product

Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.

Method of processing oats to achieve oats with an increased avenanthramide content

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

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Chicago, IL, United States of America

Marianne O'Shea