Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Oat Fiber
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Productive Process
Reception and milling of the grain for endosperm processing and obtaining flour, bran and fiber, which is separated and reprocessed for purification.
- Suggested Applications
Boosts crispiness in cookies, extends end-product shelf life, adds strength in baked goods, reduces cracking in cookies, enables soft baked goods, gluten-free beverages, and good moisture retention in the oven. Fiber can also be added to a variety of meat products as it improves performance due to the retention of moisture and fat, gives better texture, juiciness to the final product and facilitates slicing.
Properties