We produce in Poland highly innovative Oat bran fibre with 20% and 30% ß-glucan content and derivatives oat bran - AACC standard, oat flour.

We used for the production oats grain. The first step is to remove husk, or scales. By removing the dead tissue of wood-cellulose, which is built scale, our oat fibre is very well tolerated and does not cause irritation of mucous membranes. The second stage, as in the production of oat meal, the process is hydrothermal stability.The next steps consist in reducing the amount of carbohydrate, protein and fat in such a way that the final product has been maintained that they can be synergistic effects. The only medium which has direct contact with a grain of oats is the steam enthalpy dependent on the stage of production and the variety of species of oats. Not apply to enzymes, solvents or other active chemicals. Production technology developed for four varieties of oat: Jawor, Bay, Gniady, Bohun, who was chosen from among 28 varieties registered in Poland.
Clinical studies show that consumption of products rich in oat beta-glucan is advantageous, inter alia:

• decreased absorption of fat and cholesterol
• lowering the GI of food
• stimulating the immune system
• relieve irritation of the digestive tract
• causing a feeling of satiety
• assisting the development of beneficial intestinal flora
• alleviates the effects of irritable bowel group (Latin colon irritabile)

Oat bran with high content of beta glucan is proven as functional food by many EU countries and The European Food Safety Authority.

The European Food Safety Authority - Scientific Opinion on the substantiation of health claims related to beta glucans and maintenance of normal blood cholesterol concentrations
Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation 1924/2006. On the basis of the data available, the Panel concludes that a cause and effect relationship has been established between the consumption of oat beta-glucans and the reduction of blood cholesterol concentrations.

Main applications:

• Breakfast Cereals
• Biscuits, crackers, cookies
• Bread
• Cereal Bars
• Liquid
• Pasta

• Oat bran fibre with 20%  ß-glucan content
• Oat bran fibre with 30% ß-glucan content
• Oat bran; AACC standard
• Oat flour