Abstract: Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

Abstract: An oat composition comprising water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension stabilizer concentration is effective to maintain the undissolved solids in suspension in the oat composition upon activation so that at least 90% by volume of the oat composition is a single solid-in-liquid suspension at the end of a suspension test, where the solid-in-liquid suspension comprises water and a majority the undissolved solids in the oat composition. The viscosity of the oat composition is 6 to 30 cP at 8° C. at a shear rate of 50/s. The hydrolyzed oats are provided by hydrolyzing starch in starting oats comprising a pre-hydrolysis starch-to-protein mass ratio. The hydrolyzed oats comprise a post-hydrolysis starch-to-protein mass ratio equal to the pre-hydrolysis starch-to-protein mass ratio within a tolerance of +/?10%.

Abstract: Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

Abstract: A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO2-injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO2-injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk.