Cereal beta glucan compositions and methods of Formulation
AssigneeCeapro Inc.
InventorMark J. Redmond
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Abstract
Simple and efficient methods for formulating cereal beta glucan compositions that retard the natural gel forming properties of hydrocolloids and remain free flowing liquids is disclosed. The method employs a biological buffer system consisting of a zwitterionic salt that will vary pH with temperature. The resulting beta glucan preparation can be used directly or stored for future use.
Claims29
A method for retarding gelation of a cereal beta glucan solution, said method comprising combining a cereal beta glucan-containing preparation with a biological, zwitterionic buffer solution to result in a cereal beta glucan solution, under conditions sufficient to retard gelation of the cereal beta glucan solution when the cereal beta glucan solution is cooled to a temperature of about 10° C. or lower.
A method for retarding gelation of an oat beta glucan solution when the beta glucan solution is cooled to a temperature of about 10° C. or lower, said method comprising combining an oat beta glucan preparation with a HEPES buffer solution, said HEPES buffer solution comprising a preservative and HEPES buffer at a concentration of about 2.5 mM to about 5 mM and having a pH of about 7.2, to result in a beta glucan solution.
A method for transforming a beta glucan from a beta glucan-containing cereal preparation, said method comprising:
- (a) combining said preparation with a biological, zwitterionic buffer solution under conditions sufficient to disperse said beta glucan, to form a beta glucan solution;
- and
- (b) heating said beta glucan solution to produce a dispersed hydrocolloidal solution.
A method for transforming an oat beta glucan from an oat beta glucan preparation, said method comprising:
- (a) combining said preparation with a HEPES buffer solution comprising a preservative and HEPES buffer at a concentration of about 2.5 mM to about 5 mM and having a pH of about 7.2, to result in a beta glucan solution;
- (b) heating said beta glucan solution to a temperature of about 54° C. to about 100° C., to produce a dispersed hydrocolloidal solution;
- and
- (c) filtering the dispersed hydrocolloidal solution to provide a clarified beta glucan solution.
A method for transforming a beta glucan from a beta glucan-containing cereal preparation, said method comprising:
- (a) hydrating beta glucan in said cereal preparation to produce a beta glucan solution;
- (b) heating said beta glucan solution to dissolve beta glucan in said beta glucan solution to provide a dispersed beta glucan solution;
- (c) filtering the dispersed beta glucan solution to provide a clarified beta glucan solution;
- and
- (d) adding a biological, zwitterionic buffer solution to said clarified beta glucan solution, to provide a stabilized beta glucan solution.
A method for transforming an oat beta glucan from an oat beta glucan preparation, said method comprising:
- (a) hydrating beta glucan in said oat beta glucan preparation to produce a beta glucan solution;
- (b) heating said beta glucan solution to a temperature of about 75° C. to about 85° C. to dissolve beta glucan in said beta glucan solution to provide a dispersed beta glucan solution;
- (c) filtering the dispersed beta glucan solution to provide a clarified beta glucan solution;
- and
- (d) adding a HEPES buffer solution to the clarified beta glucan solution, the HEPES buffer solution comprising a preservative and HEPES buffer at a concentration of about 2.5 mM to about 5 mM and having a pH of about 7.2, to provide a stabilized beta glucan solution.
Dependencies are inferred from the claim text.