The Quaker Oats Company

Ursula Vanesa Lay Ma

Yongsoo Chung

Gary Carder

Robert E Chatel

Justin A French

Mayte Lee

Ronald G Deutsch

Juan Carlos Fernandez Feito

Margaret J Miller

Holly Ramage

Gary D Carder

YiFang Chu

Marianne O'Shea

Wesley Twombly

Khushal Brijwani

John F Schuette

Bernardus Jan-Willem Van Klinken

Marianne O'shea

Margaret Jane Miller

Juan Carlos Feito

Yi-Fang Chu

Yong-Soo Chung

A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.

Method, apparatus, and product providing hydrolyzed starch and fiber

Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Food products prepared with soluble whole grain oat flour

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

Growing community of inventors

Palatine, IL, United States of America

Ursula Vanesa Lay Ma