Barley Betafiber
Cargill's Barley Betafiber offers the food product developer a new option for fiber fortification, viscosity building, texture development, moisture management, fat reduction, and a number of other technical challenges in a variety of food systems including breads, breakfast cereals, extruded snacks, juice drinks, soups, and more.
- Corn Flakes Breakfast Cereal
- Wheat Flakes Breakfast Cereal
- Cinnamon Raisin Bagel Bread
- Baked Goods
- Bars
- Beverages
- Breakfast Cereal and Extruded Snacks
- Soups and Sauces
- Lowfat Fruit Yogurt
Corn Flakes Breakfast Cereal
Breakfast cereal is an excellent vehicle to deliver healthy ingredients such as barley ß-glucan. The following cereal formula may be used to deliver 1.70g of ß-glucan per 30g serving of dry cereal. The resulting product is a basic corn flake with excellent flavor and texture.
| Wet Mix Base: | |
| Water | 28.5% |
| Sugar | 47.5% |
| Malt Syrup | 14.5% |
| Salt | 9.5% |
| Dry Mix Base: | |
| Corn Cones | 90.9% |
| Cargill Barley Betafiber | 08.9% |
| Mono- & Diglycerides | 0.2% |
Process: An 80:20 ratio (w/w) of dry mix to wet slurry was extruded, flaked, and toasted to a final moisture of about 2%.
Wheat Flakes Breakfast Cereal
Breakfast cereal is an excellent vehicle to deliver healthy ingredients such as barley ß-glucan. The following cereal formula may be used to deliver 0.80g of ß-glucan per 30g serving of dry cereal. The resulting product is a basic whole wheat flake with excellent flavor and texture.
| Wet Mix Base: | |
| Water | 28.5% |
| Sugar | 47.5% |
| Malt Syrup | 14.5% |
| Salt | 9.5% |
| Dry Mix Base: | |
| Whole Wheat Flour | 76.2% |
| Wheat Bran | 19.4% |
| Cargill Barley Betafiber | 4.4% |
Process: An 80:20 ratio (w/w) of dry mix to wet slurry was extruded, flaked, and toasted to a final moisture of about 2%.
Cinnamon Raisin Bagel Bread
Barley Betafiber can be easily incorporated into a variety of baked goods for fiber enrichment. A dough or batter containing barley ß-glucan may need just slightly more water and mixing time relative to the standard formulations. Due to the high purity of the product, only 1.1g of barley fiber will deliver 0.75g ß-glucan per 50g serving. Following is a typical no-time bread formulation. Other bakery applications for fiber enrichment include muffins, bagels, cookies, cakes, etc.
| Spring Hearth Flour | 43.48% |
| Sugar | 3.22% |
| Cargill Barley Betafiber | 1.93% |
| Cargill All Purpose Shortening | 1.45% |
| Cargill Hi-Grade Salt | .80% |
| Vital Wheat Gluten | .42% |
| Puratos S-500 Dough Conditioner | .35% |
| Cinnamon | .52% |
| Raisins | 12.87% |
| Yeast | 1.16% |
| Water | 33.80% |
Process
- Combine all ingredients, except raisins, in an A-100 Hobart mixer with 10 quart bowl and mix 1 minute on low speed and 10 minutes on second with a dough hook, or until the gluten reaches sufficient development. Add raisins and mix 1-2 minutes on low speed until they are evenly incorporated into the dough. Dough temperature should be 82-84º F.
- Divide dough into 540 gram pieces, round, and allow to rest 10 minutes.
- Sheet, form, and place dough in lightly greased standard 8-inch bread pans.
- Proof at 105º F and 95% RH for 60-70 minutes or until loaf rises 1.75 inches above the side of the pan.
- Bake at 400º F for 35 minutes.
- Remove from the pans and cool.
Baked Goods
Cargill’s high purity (>70%) ß-glucan product, barley betafiber, can be used in a variety of baked goods for both its functional and health benefits. Preliminary studies suggest the potential benefit of barley betafiber in reducing serum cholesterol levels. Potential bakery applications are breads, rolls, buns, corn bread, quick breads, doughnuts, muffins, bagels, flatbreads, pancakes, waffles, cookies, cakes, pastries, croissants, scones, biscuits, crackers, pretzels, tortillas, taco shells, pasta, pie crusts, pizza crust, and bakery mixes.
Due to the high purity of our barley betafiber, only 1.1g of our product are needed to deliver 0.75g ß-glucan per 50g serving. A dough or batter containing barley betafiber may need just slightly more water and mixing time relative to conventional formulations. The following example is for a typical no-time bread formulation.
White Bread
| Cargill Spring Hearth® Flour | 52.60% |
| Cargill Barley Betafiber | 2.15% |
| Cargill Sugar | 2.76% |
| Cargill Hi-Grade Salt | 1.11% |
| Cargill All Purpose Shortening | 1.66% |
| Puratos S-500 Dough Conditioner | 1.11% |
| Vital Wheat Gluten | 0.50% |
| Yeast | 2.20% |
| Water | 35.91% |
| Total | 100.00% |
Process
- Combine ingredients to create dough in an A-100 Hobart mixer with 10 quart bowl. Mix 1 minute on low speed and 12 minutes on second speed with a dough hook, or until the gluten reaches sufficient development. Dough temperature should be 84-86º F.
- Divide dough into 540 gram pieces, round, and allow to rest 10 minutes.
- Sheet, form, and place dough in lightly greased standard 8-inch bread pans.
- Proof at 105º F and 95% relative humidity for 45 minutes or until loaf rises 1.75 inches above the side of the pan.
- Bake at 400º F for 27 minutes.
- Remove from the pans and cool.
Bars
Cargill’s high purity (>70%) ß-glucan product, barley betafiber, can be used in a variety of bar applications for its functional and health benefits. Preliminary studies suggest the potential benefit of barley betafiber in reducing serum cholesterol levels. Possible bar applications include: meal replacement bars, energy bars, high protein bars, granola bars, cereal bars with or without filling, and more.
Due to the high purity of the product, only 1.1g of our barley betafiber are needed to deliver 0.75g ß-glucan. The following formula is for a meal replacement bar where 40% of the calories derive from carbohydrates and 30% each from protein and fat. Each 50g bar contains 0.75g of beta glucan and 6.25g soy protein.
Meal Replacement Bar
| Cargill Prolisse™ Isolated Soy Protein | 15.7% |
| Calcium Caseinate | 8.6% |
| Whey Protein Concentrate | 7.8% |
| Gerkins® Cocoa | 6.6% |
| Cargill Barley Betafiber | 2.7% |
| Vitamin and Mineral Premix | 1.9% |
| Cargill Hi-Grade Salt | 0.8% |
| Cargill Isoclear®42 High Fructose Corn Syrup | 25.1% |
| Cargill Isoclear®43High Maltose Corn Syrup | 12.1% |
| Honey | 7.1% |
| Wilbur™ Unsweetened Chocolate | 2.3% |
| Cargill Canola Oil | 1.9% |
| Cargill Soybean Oil | 1.9% |
| Water | 5.0% |
| Flavor | 0.5% |
| Total | 100.00% |
Process
- Blend all dry ingredients.
- Combine the syrups, honey, chocolate, and oils over low heat.
- Add the water and flavoring to the syrup mixture and immediately combine with the dry ingredients.
- Mix to form a dough.
- Sheet to desired thickness and cut into 40g bars.
- Coat each bar with 10g Wilbur™ Chocolate S-856 Coating.
Beverages
Cargill’s high purity (>70%) ß-glucan product, barley betafiber, can be used in a variety of beverage applications for its functional and health benefits. Preliminary studies suggest the potential benefit of barley betafiber in reducing serum cholesterol levels. As a highly concentrated source of soluble dietary fiber, only 0.45% barley betafiber is needed to deliver 0.75g ß-glucan per 8oz serving. In addition to fiber fortification, barley betafiber may also be used to impart creamy mouthfeel, improve body, add viscosity, and suspend solids.
To effectively hydrate and disperse barley betafiber, the following techniques are suggested:
- Premix the barley betafiber with other dry ingredients such
as sugar, maltodextrin, or starch to help separate the particles
during dispersion. Pre-blending the barley betafiber in vegetable
oil, corn syrup, or another nonsolvent may also be beneficial.
- Preheat the water phase to 90°C prior to dispersing the
barley betafiber.
- Slowly meter the barley betafiber into the vortex of vigorously
agitated hot water to thoroughly disperse. This can be achieved
using high shear mixing. An aspirator apparatus such as a dispersion
funnel and mixing eductor may also be useful.
- Allow the solution to hydrate and solubilize while mixing
for 5-30 minutes. The required mixing time varies depending
on the individual formula, process, and equipment used.
- Add the remaining beverage ingredients and adjust the pH after
dispersion and hydration of the barley betafiber is complete
for best solubility and stability.
Barley betafiber may be used to fortify a variety of carbonated
and non-carbonated, concentrated and ready-to-drink, hot and cold
beverages. Examples of such applications include juice, fruit
and/or vegetable juice drinks, smoothies, meal replacements, milk,
dairy and soy based drinks, sport and energy drinks, tea and coffee,
creamers, water, frozen drinks, and more.
Following is the formula for a healthy and refreshing juice drink containing 0.75g barley betafiber per 8oz (240mL) serving. Various combinations of fruit juice concentrates and flavors can be blended to create your own custom blend. This approach may be used to produce other beverages fortified with barley betafiber as well.
Barley Betafiber Juice Drink
| Water | 96.886% |
| Cargill Barley Betafiber | 0.45% |
| Cargill Fruit Juice Concentrate | 2.00% |
| High Intensity Sweetener | 0.22% |
| Cargill Citric Acid | 0.18% |
| Flavor | 0.15% |
| Color | 0.014% |
| Potassium Citrate | 0.10% |
| Total | 100.00% |
Process
- Heat water to 90° C.
- Slowly sprinkle barley betafiber into the vortex of the water using high shear mixing. Mix for 15 minutes.
- Add fruit juice concentrate, sweeteners, acidulants, flavor, and color. Mix for 5 minutes.
- Adjust pH to 3.2 with acidulant.
- Thermally process and fill.
Breakfast Cereal and Extruded Snacks
Cargill’s high purity (>70%) ß-glucan product, barley betafiber, may be used in extruded food applications for its functional and health benefits. Preliminary studies suggest the potential benefit of barley betafiber in reducing serum cholesterol levels. Due to the high purity of our product, only 1.1g of barley betafiber are needed to deliver 0.75g ß-glucan per serving.
The following example is for an extruded and flaked breakfast cereal, formulated to deliver 3.0g of barley ß-glucan per 30g serving of dry cereal. It satisfies the daily level of ß-glucan required by the oat health claim in only one serving.
Corn Flakes Breakfast Cereal
| Wet Mix Ingredients: | |
| Water | 96.00% |
| Malt Syrup | 4.00% |
| Total | 100.00% |
| Dry Mix Ingredients: | |
| Cargill Corn Cones | 75.98% |
| Cargill Barley Betafiber | 13.79% |
| Cargill Sugar | 7.48% |
| Cargill Hi-Grade Salt | 1.76% |
| Mono- and Diglycerides | 0.88% |
| Vitamin and Mineral Premix | 0.11% |
| Total | 100.00% |
Process
- An 80:20 ratio (w/w) of dry mix to wet mix was extruded, flaked, and toasted to a final moisture of about 2%.
Soups and Sauces
Cargill’s high purity (>70% purity) ß-glucan product, barley betafiber, can be used in a variety of soup and sauce applications for both its functional and health benefits. Preliminary studies suggest the potential benefit of barley betafiber in reducing serum cholesterol levels. As a highly concentrated source of soluble fiber, only 1.1g of our barley betafiber are needed to deliver 0.75g barley ß-glucan per serving. Barley betafiber may also be used to impart a creamy mouthfeel, improve cling, add viscosity, and suspend solids.
To effectively disperse and hydrate barley betafiber, the following techniques are suggested:
- Premix barley betafiber with other dry ingredients such as
maltodextrin to help separate the particles during dispersion.
Pre-blending barley betafiber in vegetable oil, corn syrup,
or another nonsolvent may also be beneficial.
- Preheat the water phase to 90°C prior to dispersing the
barley betafiber.
- Slowly meter the barley betafiber into the vortex of vigorously
agitated hot water to thoroughly disperse. This can be achieved
using high shear mixing. An aspirator apparatus such as a dispersion
funnel and mixing eductor may also be useful to achieve good
dispersion.
- Allow the solution to hydrate and solubilize while mixing
for 5-30 minutes. The required mixing time varies depending
on the individual formula, process, and equipment used.
Potential applications for barley betafiber include: cream soups,
clear soups, sauces, dips, dressings, spreads, and more.
Following is a condensed cream of chicken soup formula for heart health. It is low in fat and sodium, and contains 0.75g barley betafiber per 8oz serving (after 1:1 dilution with water).
Condensed Soup for Heart Health
| Water | 76.055% |
| Chicken Broth | 5.000% |
| Cargill Maltodextrin | 2.900% |
| Chicken Soup Base | 5.200% |
| Cargill Modified Food Starch | 3.200% |
| Precooked Chicken Cubes | 2.000% |
| Cargill Barley Betafiber | 1.200% |
| Whey Protein Concentrate | 1.000% |
| Cargill Soybean Salad Oil | 1.000% |
| Mono- and Diglycerides | 0.500% |
| Flavors | 0.800% |
| Spices and Seasoning | 0.970% |
| Microcrystalline Cellulose | 0.150% |
| Color | 0.025% |
| Total | 100.00% |
Process
- Premix barley betafiber and maltodextrin then slowly add to the water while mixing with high shear. Blend for 3 minutes.
- Add cellulose. Blend for 2 minutes.
- Melt emulsifier in soybean oil and add to barley betafiber preparation with mixing.
- Add starch and whey protein concentrate while mixing.
- Premix seasonings, spices, and color. Add while mixing.
- Add chicken base.
- Blend the mixture for 3 minutes to obtain a smooth consistency.
- Stir in chicken meat.
- Fill cans or jars and retort.
Lowfat Fruit Yogurt
Cargill’s high purity (>70%) ß-glucan product, barley betafiber, can be used in yogurt and other dairy applications for its functional and health benefits. Preliminary studies suggest the potential benefit of barley betafiber in reducing serum cholesterol levels. Only 1.1g of our barley betafiber are required to deliver 0.75g ß-glucan. Barley betafiber may also be used to build viscosity and impart a creamy mouthfeel.
Barley betafiber is a versatile ingredient that may be incorporated into either the cultured milk phase or into a fruit flavor system that is blended with the yogurt.
The following formulation is for a yogurt containing 0.75g of barley ß-glucan per 170g (6oz) serving.
Plain Yogurt
| Skim Milk | 86.35% |
| Cargill Sugar | 8.00% |
| Nonfat Dry Milk Solids | 3.00% |
| Stabilizer | 1.50% |
| Cargill Barley Betafiber | 0.65% |
| Culture | 0.50% |
| Total | 100.00% |
Process
- Pre-blend the sugar, nonfat dry milk, stabilizer, and barley betafiber.
- Blend dry ingredients into milk for 5 minutes until well hydrated.
- Batch pasteurize at 185-190° F over steam for 10 minutes.
- Cool to 112° F and whisk in starter culture.
- Incubate to pH 4.6.
- Blend until smooth and refrigerate to set.
Barley betafiber may also be delivered via a fruit flavoring system
that is blended into the yogurt. The following fruit flavoring
system is blended 80:20 yogurt to flavor system and will provide
0.75g Barley betafiber per 170g (6 oz) serving.
Fruit Flavoring System
| Liquid Sucrose (67% sugar) | 51.91% |
| Cargill High Fructose Corn Syrup | 28.75% |
| Fruit Pieces | 15.00% |
| Cargill Barley Betafiber | 3.24% |
| Color | 0.50% |
| Flavor | 0.60% |
| Total | 100.00% |
Process
- Premix sweeteners, barley betafiber, color and flavor.
- Combine flavoring system with cultured yogurt at 20:80 ratio and blend until smooth.
- Stir in fruit pieces.
- Refrigerate to set.
