A special committee of experts from AACC International created an understandable definition of oat bran to benefit both processors and consumers. The following definition was approved and accepted by the AACC International Board of Directors in 1989:
"Oat Bran is the food which is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by sieving bolting, and/or other suitable means into fractions such that the oat bran fraction is not more than 50% of the original starting material and has a total betaglucan content of at least 5.5% (dry-weight basis) and a total dietary fiber content of at least 16.0% (dry-weight basis), and such that at least one-third of the total dietary fiber is soluble fiber.”
Background on the definition:
AACC International Committee Adopts Oat Bran Definition, 1989
AACC International’s responses to issues related to defining oat bran:
AACC International Submits Comments to FDA on Health Claims Related to Oat Products, 1996
