ModCarb® is a great way to improve the taste and feel of your beverage formulation. The inclusion of only one or two grams of ModCarb® per serving will deliver a smooth, creamy texture and clean-label appeal to ready-to-mix (RTM) and ready-to-drink (RTD) active nutrition beverages, like protein powders, smoothies, and more. ModCarb® is also well-suited for use in energy chews and bars, breakfast beverages, and meal replacements.
ModCarb® contains muscle and energy sustaining essential macronutrients — carbohydrates, proteins, fats and lean muscle-building electrolytes. ModCarb® is available as Organic, Conventional (N841), and Gluten Free (N841.1).
The unique grain matrix of ModCarb® delivers nutrition-rich complex carbohydrates ensuring measured absorption and utilization by the body. As a result, ModCarb® can help to modulate glucose absorption in order to extend performance and prevent a subsequent "sugar crash."
The Beverage-Ready Grains 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.
This manufacturing process presents formulators with free-flowing hydrocolloid-like material that is linearly viscous. The more you add, the creamier it gets! The end result is an ingredient that will elevate your product formulation with exceptional texture with minimal impact to flavor.
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 Beverage-Ready Grains process to create functional, all natural grain ingredients for beverages.
