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The Trim™ Process

Dr. George Inglett pioneered the Trim™ process.
Photo by Keith Weller / USDA

The TRIM™ Family of products utilizes a mechanical (non-enzymatic) process to liberate the digestible, highly soluble matrix of nutrients locked behind the tough cell wall of grains and seeds. This USDA-developed technology shatters the cell wall to release beta-glucans that would otherwise uselessly pass through the digestive tract.

The TRIM™ manufacturing process presents formulators with free-flowing hydrocolloid-like material that is linearly viscous; in other words, “the more you add, the creamier it gets.” The end result is a superior product formulation that contributes exceptional mouth feel with a mild, low-impact flavor.

The Trim Story

In the late 1990s, the USDA set out to improve the formulation capabilities and uses of grain brans — in particular, oat bran and barley bran. Dr. George Inglett, an ARS Hall of Fame scientist at the USDA, led the effort to make the healthy benefits of oats easier to in­corporate into the typical diet. His efforts resulted in the development of a thermo-mechanical processing technique that disrupts the endosperm of oats, freeing the soluble fiber (beta-glucans) and transforming the in-going oat bran into a highly functional, linearly viscous hydrocolloid material.

Acting as a suspension agent, the resulting oat bran yields a healthy “gum” or suspension agent, contributing a creamy mouth feel and texturizing properties to ready-to-mix and ready-to-drink beverages, and can be used as a fat replacer in cooking and baking applications. Today, FutureCeuticals uses the TRIM™ process to create functional, all natural grain ingredients for beverages.