Process for treating water-soluble dietary fiber with beta-glucanase

The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled, beta-glucan containing grain-based substrate is treated with an alpha-amylase under conditions which will hydrolyze said substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber, wherein the improvement comprises treating beta-glucans released from the grain-based substrate with beta-glucanase, wherein the weight ratio of beta-glucanase to initial beta-glucan containing substrate is in the range of from about 4.times.10.sup.-6 :1 to about 2.times.10.sup.-2:1 (beta-glucanase:grain-based substrate), and wherein the treatment of the beta-glucans with the beta-glucanase is carried out at a temperature in the range of from about 30.degree. C. to about 60.degree. C., for a period of time in the range of from about 5 to about 120 minutes, and at a pH in the range of from about 5 to about 7. The present invention further comprises dietary fiber compositions produced by the above-described process, edible food compositions containing the dietary fiber compositions produced by the above-described process, and a method for preparing said edible food compositions.

FIELD OF THE INVENTION 
The present invention relates to a process for treating water-soluble 
dietary fiber with beta-glucanase. The present invention further relates 
to the product of said treatment process and a method for preparing edible 
compositions utilizing the product of said treatment process. 
BACKGROUND OF INVENTION 
Dietary fat intake has been associated with a number of undesired health 
problems such as obesity, cardiovascular disease, increased cholesterol 
levels, etc. Thus, there is a great desire to find edible ingredients 
which are capable of partially or totally replacing fats in foods, and a 
number of fat replacements are known in the art. However, there are a 
number of problems associated with many of these fat replacements. One 
such problem is that some fat replacements may not provide a final product 
having the same texture and/or mouthfeel as a product prepared with fat. 
For example, when certain fat replacements are used to prepare baked 
products, the final baked product is tougher, dryer (less moist) and has a 
lower volume than a product prepared with fat. Other examples of such 
problems include fat replacements which lack heat stability or exhibit 
undesirable physical effects on consumers, for example anal leakage. 
Thus, a most desired fat replacement would mimic fats in all these areas, 
i.e., would provide products having the same or similar taste, feel, 
texture, heat stability and cooking properties as products prepared from 
fats, and yet would not possess or cause any of the undesirable properties 
or effects described above and would not have any additional undesirable 
physical effects of their own. Such is the case of the beta-glucanase 
treated water-soluble dietary fiber composition prepared in accordance 
with the present invention. 
Alternatively, there are those who are unconcerned about fat in their diets 
and wish to maximize the mouthfeel and textural properties associated with 
fats. The beta-glucanase treated water-soluble dietary fiber compositions 
of the present invention, when used as a food additive instead of as a fat 
replacement, act in concert with any fats present in food products to 
amplify the texture and mouthfeel properties associated with such fats. 
BACKGROUND ART 
Enzymes have long been used in food processing, one example being the use 
of yeast for fermentation. Furthermore, it has been known that particular 
enzymes are useful for specific applications since at least the middle of 
the 19th century. 
The use of the enzyme beta-glucanase in food processing is also known. The 
Kirk-Othmer Encyclopedia of Chemical Technology, Third Edition, Volume 9, 
pp. 195-199 (1980), teaches that beta-glucanase is a carbohydrase and 
"beta-glucanase from Bacillus subtilis, and Asperillus niger, attacks the 
1,3-beta and 1,4-beta linkages in yeast cell walls and barley. The barley 
beta-glucans are solubilized at 60-65 decrees C, the temperature at which 
starch is gelatinized in mashing for beer production. At this temperature 
the beta-glucanase present in barley is destroyed; addition of microbial 
beta-glucanase reduces viscosity and facilitates filtration of the mash. " 
(See pages 198-199.) This reference also teaches, at p. 215, that 
beta-glucanase marketed as Cereflo.TM. 200 L (available from Novo 
Laboratories Inc., Wilton, Conn.), which is obtained from Bacillus 
subtilis and Candida utilis, "lowers beer or wort viscosity by degrading 
barley glucans to facilitate filtration; often found in varying amounts in 
B. subtilis amylase and protease preparations." 
The art also teaches a process for preparing water-soluble dietary fiber 
compositions from oats. U.S. Pat. No. 4,996,063, issued Feb. 26, 1991 to 
Inglett, teaches preparing water-soluble dietary fiber compositions by 
treating an aqueous dispersion of a gelatinized, milled, oat substrate 
with an alpha-amylase under conditions which will hydrolyze the substrate 
and yield a soluble fraction and an insoluble fraction, separating said 
soluble fraction from said insoluble fraction, and recovering from said 
soluble fraction said water-soluble dietary fiber substantially free of 
water-insoluble fiber. These water-soluble dietary fiber compositions are 
useful as food ingredients, and are particularly useful as fat 
replacements, since in addition to providing a product having few or none 
of the undesirable properties of fats as described above, the compositions 
also provide soluble dietary fiber, which has been shown in Burkitt et al. 
[Lancet 2:1408-11 (1972)] to play a role in preventing certain 
large-intestine diseases, including cancer of the colon and 
diverticulitis. Furthermore, such soluble dietary fiber has been shown in 
the same study to lower serum cholesterol, and thus also provides a 
desired positive health benefits. 
However, the water-soluble dietary fiber compositions prepared by the known 
process of the '063 patent can be improved upon. It has now been found 
that when the beta-glucans present in such water-soluble dietary fiber 
compositions are treated with beta-glucanase, the resulting composition 
provides unexpectedly improved fat mimicking properties when used as an 
ingredient in a food product over untreated water-soluble dietary fiber. 
It is therefore an object of the present invention to provide a process for 
treating the beta-glucans released in the above-described known process 
for preparing water-soluble dietary fiber compositions with 
beta-glucanase. 
It is also an object of the present invention to provide beta-glucanase 
treated water-soluble dietary fiber compositions prepared in accordance 
with the present invention which, when used as a food ingredient, provide 
products having improved fat mimicking properties when compared to 
corresponding products prepared with a water-soluble dietary fiber 
composition which has not been treated with beta-glucanase. 
It is still another object of the present invention to provide edible 
compositions utilizing such dietary fiber compositions, preferably as a 
partial or total fat replacement, and a method for preparing said edible 
compositions. 
These objects are accomplished by the invention described herein. 
SUMMARY OF THE INVENTION 
The present invention relates to an improved process for producing a 
beta-glucanase treated water-soluble dietary fiber composition wherein an 
aqueous dispersion of a gelatinized, milled, beta-glucan containing 
grain-based substrate is treated with an alpha-amylase under conditions 
which will hydrolyze said substrate and yield a soluble fraction and an 
insoluble fraction, separating said soluble fraction from said insoluble 
fraction, and recovering from said soluble fraction said water-soluble 
dietary fiber substantially free of water-insoluble fiber, wherein the 
improvement comprises treating beta-glucans released from the grain-based 
substrate with beta-glucanase, wherein the weight ratio of beta-glucanase 
to initial beta-glucan containing substrate is in the range of from about 
4.times.10.sup.-6 :1 to about 2.times.10.sup.-2 :1 
(beta-glucanase:grain-based substrate), and wherein the treatment of the 
beta-glucans with the beta-glucanase is carried out at a temperature in 
the range of from about 30.degree. C. to about 60.degree. C., for a period 
of time in the range of from about 5 to about 120 minutes, and at a pH in 
the range of from about 5 to about 7. 
The present invention further comprises dietary fiber compositions produced 
by the above-described process, edible food compositions containing the 
dietary fiber compositions produced by the above-described process, and a 
method for preparing said edible food compositions. 
DETAILED DESCRIPTION OF THE INVENTION 
The present invention relates to an improvement to a known process for 
preparing a water-soluble dietary fiber composition. The general process 
parameters of the known process are as discussed in the '063 patent 
discussed above, the disclosure of which is incorporated herein. In the 
known process, an aqueous dispersion of a gelatinized, milled, oat 
substrate is treated with an alpha-amylase enzyme under conditions which 
will hydrolyze the substrate and yield a soluble fraction and an insoluble 
fraction. The soluble fraction is separated from the insoluble fraction, 
and the water-soluble dietary fiber is recovered from the soluble fraction 
substantially free of water-insoluble fiber. The water-soluble dietary 
fiber composition resulting from this process comprises beta-glucan, which 
is a water-soluble dietary fiber, and starch. 
During the course of this known process, the oat substrate is hydrolyzed, 
which, among other things, causes beta-glucans to be released from the 
substrate. The present invention comprises an improvement over the known 
process wherein the released beta-glucans are treated with beta-glucanase 
enzyme. During such treatment, the beta-glucanase acts as a catalyst for 
the hydrolysis of any present beta-glucan molecules. This beta-glucanase 
treatment allows for a final beta-glucanase treated water-soluble dietary 
fiber composition which provides improved fat mimicking properties when 
used in the preparation of food items, as compared to untreated 
water-soluble dietary fiber compositions. These improvements include 
increased moisture retention, better mouthfeel, including creamier texture 
and less of a paste-like sensation, and increased volume in baked goods, 
as compared to untreated water-soluble dietary fiber compositions. 
The substrate utilized in the '063 patent is limited to oat. However, in 
the present invention, any variety of milled, gelatinized beta-glucan 
containing grain-based substrate capable of undergoing hydrolysis in the 
presence of alpha-amylase may be used. In addition to the oat substrate 
used in the process of the '063 patent, examples of other useful 
grain-based substrates include, but are not limited to, barley, rice, and 
mixtures thereof. Oat, barley and mixtures thereof are preferred 
substrates, with oat being most preferred. The milled substrates may be in 
the form of bran, flour, or bran concentrates, or any other appropriate 
form known to those skilled in the art, with bran and flour being 
preferred and flour being most preferred. 
The exact type or types of beta-glucans released will depend upon the type 
of grain-based substrate utilized. For example, oat and barley based 
substrates would release 1,4-beta- and 1,3-beta-glucans. 
It is believed that the beta-glucanase utilized in the present invention 
may be obtained from any one of the various sources known to those skilled 
in the art. For example, beta-glucanase may be obtained from fungi 
sources, including but not limited to Asperillus niger, Trichoderma 
longibrachiatum, and Penicillium emersonii. The Asperillus niger can be 
obtained under the trade name Finizym.TM. from Novo Laboratories, and the 
Trichoderma longibrachiatum can be obtained under the trade name Laminex 
BG.TM. from Genencor International, located in Rolling Meadows, Ill. 
Beta-glucanase may also be obtained from bacteria, an example of which 
includes, but is not limited to, Bacillus subtilis. The beta-glucanase 
from Bacillus subtilis can be obtained under the trade name Cereflo.TM. 
200 L, as already discussed herein. Beta-glucanase can also be obtained 
from yeast, examples of which include but are not limited to Saccharomyces 
cerervisiae. The preferred enzyme is Cereflo.TM.200 L from the bacterium 
Bacillus subtilis. 
In a typical method of obtaining beta-glucanase from such sources, an 
organism (e.g., fungi, bacteria or yeast) is grown in a medium in a 
containment vessel, such as a fermentation tank. An example of a useful 
medium is corn steep liquor. Depending upon the organism, the 
beta-glucanase may be secreted into the medium, whereupon it is extracted 
and purified, or it may be necessary to extract the beta-glucanase by 
rupturing the organism cell walls, after which the beta-glucanase may be 
purified. 
It is believed that the beta-glucanase obtained from the various sources 
perform the same function, i.e., catalyze the hydrolysis of present 
beta-glucans, although each differing beta-glucanase will optimally 
perform this function under different conditions. For example, for 
beta-glucanase obtained from the fungus Asperillus niger the optimum 
temperature and pH are about 60.degree. C. and about 5, respectively; for 
beta-glucanase obtained from the fungus Penicillium emersonii the optimum 
temperature and pH are about 70.degree. C. and about 4, respectively; for 
beta-glucanase obtained from the fungus Trichoderma longibrachiatum the 
optimum temperature and pH are about 60.degree. C. and about 5, 
respectively; and for beta-glucanase obtained from the bacteria Bacillus 
subtilis the optimum temperature and pH are about 50.degree.-60.degree. C. 
and about 7, respectively. The optimal enzymatic conditions for each 
specific enzyme are typically provided by the supplier of the enzyme. 
The beta-glucanase can be added at any point in the process, i.e., together 
with the separately added alphaamylase; after the grain-based substrate is 
hydrolyzed with the alpha-amylase to yield a soluble and insoluble 
fraction; after separation of the soluble fraction from the insoluble 
fraction; at the process end; or at any other point. The beta-glucanase 
may even be added to a dried, water-soluble dietary fiber composition 
product prepared by the known process, provided the dried composition is 
re-hydrated. Re-hydration is necessary because the beta-glucanase acts to 
catalyze the hydrolysis of the present beta-glucans, and if no water is 
present, there can be no hydrolysis. 
The beta-glucans released in the known process are treated with a 
sufficient amount of beta-glucanase for a sufficient length of time, and 
under sufficient temperature and pH conditions, to provide a 
beta-glucanase treated water-soluble dietary fiber composition which, when 
used as an additive or fat replacement in a food product, imparts the 
improved fat mimicking properties already described herein. Each of these 
individual process parameters is to a great degree dependent upon factors 
such as the type of substrate used, i.e., oat, barley, etc.; the source of 
enzyme; and the point in the known process at which the beta-glucans are 
treated with the enzyme. Thus, the optimal parameters for carrying out the 
process of the present invention will depend upon each of these factors. 
Additionally, it is important that, through the manipulation of the process 
parameters, the beta-glucanase not be allowed to catalyze the hydrolysis 
of the beta-glucans to too great an extent. While not intending to be 
bound by theory, it is believed that during the beta-glucanase treatment 
the beta-glucan molecules are hydrolyzed to the point where they reach an 
optimal mixture comprised of beta-glucan molecules of varying chain 
lengths. It is believed this mix provides the final beta-glucanase treated 
water-soluble dietary fiber composition with desired properties when used 
as a food additive or fat substitute. Thus, the treatment of the 
beta-glucans should not be allowed to continue beyond the point at which 
the optimum mixture of beta-glucan molecule chain lengths are obtained. 
The amount of beta-glucanase used in the process of the present invention 
can be expressed as the weight ratio of beta-glucanase used for treatment 
to the amount of initial grain-based substrate used in the process. The 
weight ratio of beta-glucanase to initial beta-glucan containing 
grain-based substrate is in the range of from about 4.times.10.sup.-6 :1 
to about 2.times.10.sup.-2 :1, preferably from about 4.times.10.sup.-5 :1 
to about 8.times.10.sup.-3 :1 (beta-glucanase:grain-based substrate). In a 
preferred example, when oat flour is used as a substrate and Cereflo.TM. 
200 L is the enzyme source, the weight ratio of beta-glucanase to oat 
flour will be in the range of from about 2.times.10.sup.-4 :1 to about 
8.times.10.sup.-3 :1, preferably from about 4.times.10.sup.-4 :1 to about 
4.times.10.sup.-3 :1 (beta-glucanase:oat flour). In another preferred 
example, when barley flour is used as a substrate and Cereflo.TM. 200 L is 
the enzyme source, the weight ratio of beta-glucanase to barley flour will 
be in the range of from about 2.times.10.sup.-4 :1 to about 
8.times.10.sup.-3 :1, preferably from about 4.times.10.sup.-4 :1 to about 
4.times.10.sup.-3 :1 (beta-glucanase:barley flour). 
As already stated herein, the time of actual treatment of the released 
beta-glucans with beta-glucanase will depend upon the type of substrate 
and enzyme utilized, as well as the point in the process at which the 
treatment occurs. For example, if the beta-glucanase is added to the 
process together with the separately added alpha-amylase, a longer 
treatment time may be required than if the beta-glucanase is added to the 
process following the separation of the water-soluble dietary fiber from 
the water-insoluble dietary fiber. This is because the beta-glucans are 
released from the grain substrate over a period of time, and the 
beta-glucanase can more efficiently catalyze the hydrolysis of beta-glucan 
molecules after they are released from the substrate. Thus, the rate of 
hydrolysis of the substrate has a rate-limiting effect upon the hydrolysis 
of the beta-glucans. In contrast, if the beta-glucans are treated with 
beta-glucanase following separation of the soluble fiber from the 
insoluble fiber, then the beta-glucans have already been released and are 
free for hydrolysis, without the rate-limiting effect of the hydrolysis of 
the substrate. 
Preferably the beta-glucans are treated by the addition of beta-glucanase 
in conjunction with the alpha-amylase to the milled, gelatinized 
grain-based substrate. This is because while there is some rate-limiting 
effect, it is not significant in comparison to the convenience and 
efficiency of adding the two enzymes together. When beta-glucanase is 
added with the alpha-amylase, treatment is carried out for a period of 
time in the range of from about 5 minutes to about 120 minutes, preferably 
from about 30 to about 90 minutes. When beta-glucanase is added after 
hydrolysis of the substrate to yield the water-soluble and water-insoluble 
dietary fiber fractions, treatment is carried out for a period of time in 
the range of from about 5 minutes to about 120 minutes, preferably from 
about 30 minutes to about 90 minutes. When beta-glucanase is added after 
the separation of the water-soluble dietary fiber fraction from the 
water-insoluble fraction, treatment is typically carried out for a period 
of time in the range of from about 5 minutes to about 120 minutes, 
preferably from about 30 minutes to about 90 minutes. If the beta-glucans 
are treated with beta-glucanase after completion of the known process, 
treatment is typically carried out for a period of time in the range of 
from about 5 minutes to about 120 minutes, preferably from about 45 
minutes to about 90 minutes. 
Care must be taken to avoid excessive starch hydrolysis in the process of 
the present invention due to alpha-amylase attack. If such excessive 
starch hydrolysis does occur, then the improvements described herein will 
not be realized. This excessive starch hydrolysis is avoided by taking 
care to limit the amount of alpha-amylase utilized in the process of the 
present invention. The sources of alpha-amylase are the separately added 
alpha-amylase used to prepare the water-soluble dietary fiber composition 
and alpha-amylase present as a contaminant in some beta-glucanase samples. 
The amount of alpha-amylase which can be utilized in the present invention 
will be dependent upon the source of alpha-amylase. The alpha-amylase 
levels disclosed in the '063 for its process are useful in the process of 
the present invention. If the teachings of the '063 patent are followed 
and if care is taken to avoid using a beta-glucanase sample contaminated 
with alpha-amylase, then the excessive starch hydrolysis can be avoided. 
Furthermore, one skilled in the art will appreciate when the alpha-amylase 
levels are too high by observing the failure of the final beta-glucanase 
treated water-soluble dietary fiber composition to exhibit the performance 
improvements described herein. 
The beta-glucanase must be incubated, i.e., maintained at an optimum 
temperature, during the treatment period. Of course, as discussed before, 
the optimum temperature will depend upon the enzyme source and the type or 
types of beta-glucans being treated. Other factors to consider are the 
effect of the temperature upon the alpha-amylase and the grain-based 
substrate. Typically, when beta-glucanase is added with the alpha-amylase, 
treatment is carried out at a temperature in the range of from about 
30.degree. C. to about 60.degree. C., preferably from about 40.degree. C. 
to about 50.degree. C. When beta-glucanase is added after the hydrolysis 
of the grain-based substrate to yield the water-soluble and 
water-insoluble dietary fiber fractions, treatment is carried out at a 
temperature in the range of from about 30.degree. C. to about 60.degree. 
C., preferably from about 40.degree. C. to about 50.degree. C. When 
beta-glucanase is added after the separation of the water-soluble dietary 
fiber fraction from the water-insoluble fraction, treatment is carried out 
at a temperature in the range of from about 30.degree. C. to about 
60.degree. C., preferably from about 40.degree. C. to about 50.degree. C. 
If the beta-glucans are treated with beta-glucanase after completion of 
the known process, but prior to drying, treatment is carried out at a 
temperature in the range of from about 30.degree. C. to about 60.degree. 
C., preferably from about 40.degree. C. to about 50.degree. C. 
As with the other process parameters, the pH at which treatment occurs is 
dependent upon the point at which treatment occurs, the type of substrate, 
and the source of beta-glucanase. Consideration must also be given to the 
effect of pH on the alpha-amylase if the beta-glucanase and alpha-amylase 
are added together. Typically, for beta-glucanase derived from bacteria 
such as Cereflo.TM. 200 L, the pH is maintained in the range of from about 
5 to about 7, preferably from about 5 to about 6, when beta-glucanase is 
added with the alpha-amylase; from about 5 to about 7, preferably from 
about 5 to about 6 when beta-glucanase is added after the hydrolysis of 
the grain-based substrate to yield the water-soluble and water-insoluble 
dietary fiber fractions; and from about 5 to about 7, preferably from 
about 5 to about 6 when beta-glucanase is added after the separation of 
the water-soluble dietary fiber fraction from the water-insoluble 
fraction. If treatment occurs after completion of the known process, but 
prior to drying, the pH is maintained in the range of from about 5 to 
about 7, preferably from about 5 to about 6. 
If necessary, the pH may be adjusted by any method known to those skilled 
in the art. Typical food grade acids useful for adjusting pH include, but 
are not limited to, phosphoric acid, citric acid, hydrochloric acid, 
adipic acid, malic acid, and fumaric acid, with phosphoric acid and citric 
acid being preferred and phosphoric acid being most preferred. 
The length of time of the treatment is controlled by inactivating the 
beta-glucanase after the desired treatment period has been achieved. The 
beta-glucanase may be inactivated by any method known to those skilled in 
the art, giving consideration to other factors such as the source of 
beta-glucanase used and the point in the process at which the beta-glucans 
are treated with the beta-glucanase. For example, if the beta-glucanase is 
added to the process in conjunction with the alpha-amylase, care must be 
taken to avoid inadvertently inactivating the alpha-amylase before it 
fulfills its function as a catalyst for the hydrolysis of the substrate. 
Examples of useful methods of inactivating the beta-glucanase include, but 
are not limited to, heat treatment of the slurry, raising or lowering the 
pH of the slurry, and/or a combination of both. The preferred method of 
inactivating the beta-glucanase is by heating the slurry to a temperature 
greater than about 90.degree. C. for a corresponding length of time in the 
range of from about 5 minutes to about 45 minutes, preferably from about 
10 minutes to about 20 minutes, respectively. 
As already stated herein, the beta-glucanase treatment may be carried out 
even after the known process is completed and a dried, finished 
water-soluble dietary fiber composition product is obtained. Furthermore, 
this may occur at almost any time after completion of the known process, 
i.e., hours, days, weeks, etc., provided there is no deterioration of the 
fiber composition product. When treatment is carried out in this manner, a 
preferred process in accordance with the present invention comprises: (a) 
preparing an aqueous suspension comprising the water-soluble dietary fiber 
composition recovered from milled products of beta-glucan containing 
grain-based substrates after enzymatic hydrolysis with alpha-amylase of 
the milled products in accordance with the known process already discussed 
herein; (b) preparing a slurry by combining beta-glucanase with the 
aqueous suspension; (c) incubating the slurry; and (d) inactivating the 
beta-glucanase. 
The aqueous suspension contains from about 10% to about 40%, preferably 
from about 23% to about 27% by weight of water-soluble dietary fiber 
recovered from milled beta-glucan containing grain-based substrates after 
enzymatic hydrolysis with alpha-amylase. The aqueous suspension is 
preferably maintained at a temperature in the range of from about 
10.degree. C. to about 60.degree. C., preferably from about 15.degree. C. 
to about 30.degree. C. 
The aqueous suspension is typically formed by adding the water-soluble 
dietary fiber to water, followed by mixing. The mixing is preferably 
accomplished by stirring or blending, and is preferably carried out for a 
length of time sufficient to provide for a thorough distribution of the 
ingredients, typically from about 30 seconds to about 300 seconds, more 
typically from about 30 seconds to about 120 seconds. By thorough 
distribution, it is meant that the fiber tends to be dispersed evenly 
throughout the water, without a significant tendency to be concentrated in 
any particular region of the water. 
After the aqueous suspension is prepared, beta-glucanase, preferably 
Cereflo.TM. 200 L, is added to the suspension to form a slurry. The 
beta-glucanase is added in amounts sufficient to enzymatically react with 
the water-soluble dietary fiber to provide a beta-glucanase treated 
water-soluble dietary fiber composition which, when used as an additive or 
fat replacement in a food product, imparts improved properties such as 
increased moisture retention, better mouthfeel, increased volume in baked 
goods, etc., as compared to food products prepared with untreated 
water-soluble dietary fiber compositions. Typically the slurry comprises 
from about 0.005% to about 0.2%, preferably from about 0.01% to about 0.1% 
by weight beta-glucanase. 
Following addition of the beta-glucanase, the slurry is mixed, preferably 
by blending and/or stirring, and preferably for a length of time 
sufficient to allow for a substantially uniform distribution of the 
beta-glucanase throughout the slurry, more preferably for about 15 seconds 
to about 120 seconds, still more preferably from about 30 seconds to about 
60 seconds. By "substantially uniform distribution" it is meant that the 
beta-glucanase tends to be distributed throughout the entire slurry, 
without a significant tendency to be concentrated in any particular region 
of the slurry. 
After being prepared, the slurry is incubated, preferably under conditions 
sufficient to allow the beta-glucanase to catalyze the hydrolysis of the 
beta-glucans present in the slurry. The slurry is preferably incubated at 
a temperature of from about 30.degree. C. to about 60.degree. C., more 
preferably from about 40.degree. C. to about 50.degree. C., for a 
corresponding length of time in the range of from about 5 minutes to about 
120 minutes, more preferably from about 45 minutes to about 90 minutes, 
respectively. The pH of the slurry containing the preferred Cereflo.TM. 
200 L enzyme is preferably maintained in the range of from about 5.0 to 
about 7.0, more preferably from about 5.0 to about 6.0. 
Following incubation, the beta-glucanase is inactivated. When the preferred 
Cereflo.TM. 200 L enzyme is used, it is inactivated by heating the slurry 
to a temperature in excess of about 90.degree. C. for a corresponding 
length of time in the range of from about 5 minutes to about 45 minutes, 
preferably from about 10 minutes to about 20 minutes, respectively. 
The product resulting from the process of the present invention, regardless 
of the point of beta-glucanase treatment, is a beta-glucanase treated 
water-soluble dietary fiber composition which is colorless, white and 
smooth textured, and devoid of inherent undesirable color, flavor and 
grittiness. These physical features make this product useful as a food 
ingredient, and particularly as a fat replacement. 
The present invention further comprises edible compositions comprising one 
or more edible ingredients and the beta-glucanase treated water-soluble 
dietary fiber product of the above-described process, as well as a method 
for preparing said edible compositions. Said edible compositions are 
typically prepared by combining said dietary fiber product with the edible 
ingredients, preferably food or food products. While in no way intending 
to be an exhaustive list, or in any way limiting, examples of food and 
food products useful in the present invention include but are not limited 
to: meats and meat containing products such as sausages, hot dogs, hams, 
lunchmeats, modified raw meat, and other processed meats and meat 
products; dairy products such as ice cream, sour cream, cheeses and cheese 
foods, cottage cheese, butter, yogurt, cream, whipped cream, milk and milk 
containing products such as milk shakes and malteds; grain-based foods 
such as noodles and pasta; baked goods, doughs and dry mixes for preparing 
baked goods, and fillings for baked goods such as breads, biscuits, rolls, 
muffins, cakes, doughnuts, puffed pastries, cookies, crackers, cheese 
cakes, and griddle products such as pancakes, waffles and french toast; 
condiments such as barbecue sauce, salad dressing, mayonnaise, spreads, 
peanut butter, mustard, catsup, margarine, dessert toppings such as hot 
fudge and whipped topping; soups, gravies and sauces such as white sauce, 
borealis, tartar, bernaise, and pasta sauces such as alfredo, marinaro and 
tomato; beverages such as malt beverages, flavored and unflavored 
carbohydrate-containing isotonic beverages, carbonated beverages and 
dietary beverages; juices and juice drinks; snack foods such as extruded 
snacks, pretzels and potato chips; confectionery items such as icings and 
frostings, candies, chocolate and marshmallows; desserts such as gelatins 
and puddings; egg substitutes; dry mixes for preparing foods and food 
products such as pancake mix, waffle mix, beverage mix, etc.; and frozen 
and solidified foods such as frozen baked goods, frozen dinners, frozen 
dough and frozen novelties including frozen desserts. Processed meat and 
meat products, dairy products, baked goods, sauces and gravies, and frozen 
instant dough are preferred. 
In the method of preparing said edible compositions, the beta-glucanase 
treated water-soluble dietary fiber is added in the manner in which 
ingredients are typically added for the particular type of product being 
prepared. For example, when added to bread, all that may be required is 
the addition of the beta-glucanase treated water-soluble dietary fiber to 
the dough mix. However, when used in cheese or cheese foods, additional 
process steps may be necessary to incorporate the fiber in the cheese. 
When used as an additive or ingredient in an edible composition, the 
beta-glucanase treated water-soluble dietary fiber of the present 
invention typically comprises from about 0.1% to about 40.0%, preferably 
from about 0.1% to about 5.0% by weight of the total edible composition. 
For specific products, the beta-glucanase treated product of the process 
of the present invention typically comprises from about 0.3% to about 
1.3%, preferably from about 0.6% to about 1.0% by weight biscuit dough; 
from about 0.3% to about 1.3%, preferably from about 0.6% to about 1.0% by 
weight cookie dough; from about 0.3% to about 1.3%, preferably from about 
0.7% to about 1.0% by weight of a muffin; from about 0.1% to about 0.4%, 
preferably from about 0.2% to about 0.3% by weight of a dinner roll; from 
about 0.2% to about 1.2%, preferably from about 0.6% to about 1.0% by 
weight of a cake; from about 0.1% to about 0.4%, preferably from about 
0.2% to about 0.3% by weight of bread; from about 0.1% to about 0.5%, 
preferably from about 0.3% to about 0.4% by weight of a pancake; from 
about 0.1% to about 0.4%, preferably from about 0.2% to about 0.3% by 
weight of yogurt; from about 0.2% to about 1.0%, preferably from about 
0.5% to about 0.8% by weight of ice cream; from about 0.5% to about 4.0%, 
preferably from about 1.0% to about 2.0% by weight salad dressing; from 
about 0.8% to about 4.0%, preferably from about 2.0% to about 3.2% by 
weight of a spread; and from about 0.1% to about 0.4%, preferably from 
about 0.2% to about 0.3% by weight of a doughnut. 
In a preferred mode, the beta-glucanase treated watersoluble dietary fiber 
product of the present invention is used as either a partial or total fat 
replacement. When used as a fat replacement, the concentration of the 
beta-glucanase treated water-soluble dietary fiber is generally higher 
than when used as a separate ingredient in addition to fats, and typically 
comprises from about 2% to about 50%, preferably from about 4% to about 
40% by weight of the edible composition. For specific products, the 
beta-glucanase treated product of the process of the present invention 
typically comprises from about 2.6% to about 5.2%, preferably from about 
2.9% to about 3.5% by weight cookie dough; from about 2.2% to about 4.4%, 
preferably from about 2.4% to about 3.0% by weight of a baked biscuit; 
from about 2.5% to about 5.2%, preferably from about 2.8% to about 3.4% by 
weight of a muffin; from about 0.7% to about 1.4%, preferably from about 
0.8% to about 1.0% by weight of a dinner roll; from about 2.4% to about 
4.8%, preferably from about 2.6% to about 3.2% by weight of a cake; from 
about 0.8% to about 1.6%, preferably from about 0.9% to about 1.1% by 
weight of bread; from about 1.0% to about 2.0%, preferably from about 1.1% 
to about 1.4% by weight of a pancake; from about 0.8% to about 1.6%, 
preferably from about 0.9% to about 1.1% by weight of yogurt; from about 
2.0% to about 4.0%, preferably from about 2.2% to about 2.7% by weight of 
ice cream; from about 1.0 % to about 6.0%, preferably from about 4.0% to 
about 5.0% by weight salad dressing; from about 15% to about 50%, 
preferably from about 25% to about 40% by weight of a low fat spread; and 
from about 0.8% to about 1.6%, preferably from about 0.9% to about 1.1% by 
weight of a doughnut.

The present invention is further illustrated, but not limited by, the 
following examples. 
EXAMPLES 
Example 1 
The following is a method for preparing a water-soluble, dietary fiber 
composition obtained from a gelatinized, milled, oat substrate and 
treating said dietary fiber composition with beta-glucanase. 
One hundred grams (dry basis) of oat flour (The Quaker Oats Company, Cedar 
Rapids, Iowa) was slurried in 400 ml of water containing 25 ppm of calcium 
(0.09 g/1 CaCl.sub.2.2H.sub.2 O) and gelatinized by passage through a 
steam injection cooker at 138.degree.-143.degree. C. (30-40 psi steam 
pressure). The gelatinized mixture is collected in a container, and the pH 
is adjusted to 7 with 1.0N NaOH. Alpha-amylase (as "Enzeco Thermolase" 
from the Enzyme Development Div., Biddle Sawyer Corporation, New York, 
N.Y.) is added to the mixture at 95.degree. C. in an amount sufficient to 
provide 24 units of amylase activity per gram of oat flour, where 1 unit 
of amylase activity is the amount of enzyme required to hydrolyze 10 mg of 
starch per minute under specified conditions [Enzyme Development Div., 
Biddle Sawyer Corp., New York, N.Y., Technical Bulletin No. 20 (Revised 
July/1986)]. After 20 minutes of stirring at 95.degree. C., the starch is 
liquefied, and the enzyme is inactivated by passing the mixture through 
the steam injection cooker. the mixture is allowed to cool to about 
70.degree. C., and is centrifuged for 30 minutes at 5000 RPM. The 
water-soluble fiber product in the supernatant solution is recovered by 
decanting the solution and freeze-drying. The insoluble residue obtained 
from centrifuging is removed and air-dried. 
Twenty five grams (dry basis) of this recovered water-soluble dietary fiber 
product is added to 75 grams of tap water at 25.degree. C. to prepare a 
mixture. The mixture is blended for 1 minute using a hand-held blender to 
form a slurry. The pH of the slurry is adjusted to 6.5 with phosphoric 
acid. 0.01 grams of beta-glucanase (Cereflo.TM. 200 L) is added to the 
slurry, and the slurry is blended using a hand-held blender for 30 
seconds. The beta-glucanase is substantially free of alpha-amylase. The 
slurry is then incubated for a period of 1 hour at a temperature of 
45.degree. C. Following incubation, enzyme activity is terminated by 
heating the slurry for 10 minutes at 90.degree. C. 
The slurry can be used as a food ingredient or fat substitute in food 
products. 
Example 2 
A process similar to the process in Example 1 wherein 10 grams (dry basis) 
of the recovered water-soluble dietary fiber product is added to 90 grams 
of tap water at 30.degree. C. to prepare a mixture. The mixture is blended 
for 30 seconds using a hand-held blender to form a slurry. The pH of the 
slurry is adjusted to 5.5 with citric acid. 0.005 grams of beta-glucanase 
(Cereflo.TM. 200 L) is added to the slurry, and the slurry is blended 
using a hand-held blender for 15 seconds. The beta-glucanase is 
substantially free of alpha-amylase. The slurry is then incubated for a 
period of 2 hours at a temperature of 30.degree. C. Following incubation, 
enzyme activity is terminated by heating the slurry for 5 minutes at 
90.degree. C. 
The slurry can be used as a food ingredient or fat substitute in food 
products. 
Example 3 
A process similar to the process in Example 1 wherein 40 grams (dry basis) 
of the recovered water-soluble dietary fiber product is added to 60 grams 
of tap water at 60.degree. C. to prepare a mixture. The mixture is blended 
for 5 minutes using a hand-held blender to form a slurry. The pH of the 
slurry is adjusted to 6.5 with malic acid. 0.2 grams of beta-glucanase 
(Cereflo.TM. 200 L) is added to the slurry, and the slurry is blended 
using a hand-held blender for 2 minutes. The beta-glucanase is 
substantially free of alpha-amylase. The slurry is then incubated for a 
period of 10 minutes at a temperature of 60.degree. C. Following 
incubation, enzyme activity is terminated by heating the slurry for 45 
minutes at 90.degree. C. 
The slurry can be used as a food ingredient or fat substitute in food 
products. 
Example 4 
The following is a method for preparing a water-soluble, dietary fiber 
composition obtained from a gelatinized, milled, oat substrate and 
treating said dietary fiber composition with beta-glucanase. 
One hundred grams (dry basis) of oat flour (The Quaker Oats Company, Cedar 
Rapids, Iowa) is slurried in 400 ml of water containing 25 ppm of calcium 
(0.09 g/1 CaCl.sub.2.2H.sub.2 O) and gelatinized by passage through a 
steam injection cooker at 138.degree.-143.degree. C. (30-40 psi steam 
pressure). The gelatinized mixture is collected in a container, and the pH 
is adjusted to 6.5 with phosphoric acid. The mixture is then cooled to 
45.degree. C. Beta-glucanase (Cereflo.TM. 200 L) is added to the mixture 
at 40.degree. C. in an amount sufficient to provide 0.8 units of glucanase 
activity per gram of oat flour, where 1 unit of glucanase activity is the 
amount of enzyme required to degrade barley beta-glucan to reducing 
carbohydrates with a reduction power corresponding to 1 micromole of 
glucose per minute under specified conditions [Novo Laboratories, Danbury, 
Conn., Cereflo.TM. product specification sheet.] The beta-glucanase is 
substantially free of alpha-amylase. The beta-glucanase containing mixture 
is stirred at a temperature of 45.degree. C. for a period of 60 minutes, 
after which the mixture temperature is raised to 95.degree. C. 
Alpha-amylase (as "Enzeco Thermolase" from the Enzyme Development Div., 
Biddle Sawyer Corporation, New York, N.Y.) is then added to the mixture at 
95.degree. C. in an amount sufficient to provide 24 units of amylase 
activity per gram of oat flour, where 1 unit of amylase activity is the 
amount of enzyme required to hydrolyze 10 mg of starch per minute under 
specified conditions [Enzyme Development Div., Biddle Sawyer Corp., New 
York, N.Y., Technical Bulletin No. 20 (Revised July/1986)]. The mixture is 
then stirred by a hand mixer at a temperature of 95.degree. C. for a 
period of 20 minutes. During this period the beta-glucanase enzyme is 
rendered inactive. After stirring, the starch is liquefied, and the 
alpha-amylase enzyme is inactivated by passing the mixture through the 
steam injection cooker. The mixture is allowed to cool to about 70.degree. 
C., and is centrifuged for 30 minutes at 5000 RPM. The water-soluble fiber 
product in the supernatant solution is recovered by decanting the solution 
and freeze-drying. The insoluble residue obtained from centrifuging is 
removed and air-dried. 
The recovered beta-glucanase treated water-soluble fiber product can be 
used as a food ingredient or fat substitute in food products. 
Example 5 
The following is a method for preparing a water-soluble, dietary fiber 
composition obtained from a gelatinized, milled, barley substrate and 
treating said dietary fiber composition with beta-glucanase. 
One hundred grams (dry basis) of barley flour (The Quaker Oats Company, 
Cedar Rapids, Iowa) is slurried in 400 ml of water containing 25 ppm of 
calcium (0.09 g/1 CaCl.sub.2.2H.sub.2 O) and gelatinized by passage 
through a steam injection cooker at 138.degree.-143.degree. C. (30-40 psi 
steam pressure). The gelatinized mixture is collected in a container, and 
the pH is adjusted to 7 with 1.0N NaOH. Alpha-amylase (as "Enzeco 
Thermolase" from the Enzyme Development Div., Biddle Sawyer Corporation, 
New York, N.Y.) is added to the mixture at 95.degree. C. in an amount 
sufficient to provide 24 units of amylase activity per gram of barley 
flour, where 1 unit of amylase activity is the amount of enzyme required 
to hydrolyze 10 mg of starch per minute under specified conditions [Enzyme 
Development Div., Biddle Sawyer Corp., New York, NY, Technical Bulletin 
No. 20 (Revised July/1986)]. After 20 minutes of stirring at 95.degree. 
C., the starch is liquefied, and the enzyme is inactivated by passing the 
mixture through the steam injection cooker. the mixture is allowed to cool 
to about 70.degree. C., and is centrifuged for 30 minutes at 5000 RPM. The 
water-soluble fiber product in the supernatant solution is recovered by 
decanting the solution and freeze-drying. The insoluble residue obtained 
from centrifuging is removed and air-dried. 
Twenty five grams (dry basis) of this recovered watersoluble dietary fiber 
product is added to 75 grams of tap water at 25.degree. C. to prepare a 
mixture. The mixture is blended for 1 minute using a hand-held blender to 
form a slurry. The pH of the slurry is adjusted to 6.5 with phosphoric 
acid. 0.01 grams of beta-glucanase (Cereflo.TM. 200 L) is added to the 
slurry, and the slurry is blended using a hand-held blender for 30 
seconds. The beta-glucanase is substantially free of alpha-amylase. The 
slurry is then incubated for a period of 1 hour at a temperature of 
45.degree. C. Following incubation, enzyme activity is terminated by 
heating the slurry to 90.degree. C. for 10 minutes. 
The slurry can be used as a food ingredient or fat substitute in food 
products. 
Example 6 
The following is a recipe for preparing no-fat-added muffins containing the 
beta-glucanase treated water-soluble dietary fiber composition prepared in 
example 1: 
______________________________________ 
Ingredient Wt. % 
______________________________________ 
Cake Flour 32.11 
Sugar 25.00 
Water 21.32 
Beta-Glucanase Treated 
15.81 
Water-Soluble Dietary Fiber 
Non-Fat Dried Milk 2.20 
Dried Whole Egg 2.02 
Salt 0.94 
Sodium Aluminum Phosphate 
0.30 
Baking Soda 0.30 
TOTAL 100.00 
______________________________________ 
One hundred grams of muffin batter is prepared as follows: 
Cream the sugar with 3.15 grams of the beta-glucanase treated water-soluble 
dietary fiber for 3 minutes at low speed using a 5-quart Hobart.TM. mixer. 
The beta-glucanase is substantially free of alpha-amylase. Separately 
combine the dry ingredients and mix for 2 minutes at low speed. Combine 
the creamed sugar and the dried mix and mix for 2 minutes at low speed, 
Add half the water and the remaining beta-glucanase treated water-soluble 
dietary fiber and mix for 1 minute on low speed, Add the remaining water 
and mix for 3 minutes on high speed. 
The resulting muffin batter is baked in a muffin pan at 190.degree. C. for 
30 minutes, 
Example 7 
The following is a recipe for preparing a no-fat-added Italian salad 
dressing containing the beta-glucanase treated water-soluble dietary fiber 
composition prepared in example 1: 
______________________________________ 
Ingredient Wt. % 
______________________________________ 
Water 35.50 
Beta-Glucanase Treated 
26.00 
Water-Soluble Dietary Fiber 
Vinegar 22.00 
Butter Milk Powder 8.00 
Sugar 5.00 
Salt 1.80 
Onion Powder 0.50 
Garlic Powder 0.40 
Paprika 0.30 
Xanthan Gum 0.30 
Oregano Leaves 0.10 
Basil Leaves 0.10 
TOTAL 100.00 
______________________________________ 
One hundred grams of salad dressing is prepared as follows: 
Combine water, beta-glucanase treated water-soluble dietary fiber, and 
vinegar in a 5-quart bowl and stir. Separately combine the dry 
ingredients. The beta-glucanase in substantially free of alpha-amylase. 
Add the dry ingredients to the water/dietary fiber/vinegar mixture and 
combine using a spoon. Blend the resulting mixture at low speed using a 
Braun.TM. hand blender until lump free. 
Example 8 
The following is a recipe for preparing a no-fat-added ice cream containing 
the beta-glucanase treated water-soluble dietary fiber composition 
prepared in example 1: 
______________________________________ 
Ingredient Wt. % 
______________________________________ 
Water 46.80 
Heavy Cream 16.50 
Sugar 12.00 
Non-Fat Dry Milk 11.00 
Beta-Glucanase Treated 
8.00 
Water-Soluble Dietary Fiber 
Corn Syrup Solids 4.00 
Vanilla 1.40 
Stabilizer 0.30 
TOTAL 100.00 
______________________________________ 
One hundred grams of ice cream is prepared as follows: 
Combine non-fat dried milk, cream and half the water, mix well and set 
aside. Separately combine and blend the dry ingredients with a spoon. The 
beta-glucanase is substantially free of alpha-amylase. Preheat the 
remaining water to 60.degree. C and slowly blend the combined dry 
ingredients into the remaining preheated water at high speed using a 
5-quart Hobart.TM. mixer. Combine the non-fat dried milk/cream/water 
mixture with the water/dry ingredients mixture, place in a hot water bath, 
and heat to 70.degree. C. with agitation. Add flavors and colors, mix well 
and freeze.