Oatrimn.

Brit.

/ˈəʊtrɪm/, U.S.

/ˈoʊtrəm/

Forms: also with lower-case initial.

Origin: Formed within English, by blending. Etymons: oat n., trim v.

Etymology: Blend of oat n. and trim v., coined by George E. Inglett; see quot. 1990 and compare the following:2003 G. E. Inglett MS Let. 6 Aug. (O.E.D. Archive) Oatrim is a product that is derived from oats. Since it trims the fat from diets, trim was added and a ‘t’ eliminated. Oatrim is a commercial fat replacer, so I called it Oatrim in the first public disclosure in 1990.

A gel-like substance derived from hydrolysed oat starch, which consists mainly of dextrins, contains a relatively high proportion of soluble fibre in the form of beta-glucan, and is used as a fat substitute, thickener, or stabilizer in various food products.

ΚΠ

1990 USA Today (Nexis) 24 Apr. 1 d U.S. Department of Agriculture scientist George E. Inglett..has invented a fat substitute called oatrim. Because it's made entirely from oat bran or oat flour, it also lowers cholesterol, he says.

1991 Longevity Jan. 84/1 The gel-like substance, called Oatrim, could be used in high-fat products like ice cream, mayonnaise and cake mixes.

1996 Newsday (Electronic ed.) 20 Aug. b27 Golden Jersey Products..has unveiled what it calls an all-natural, cholesterol-free milk that relies on oat flour to replace the fat commonly found in milk. The new product will include a thickening and stabilizing agent called Oatrim.

This is a new entry (OED Third Edition, March 2004; most recently modified version published online March 2022).

单词	oatrim
释义	Oatrimn. Brit. /ˈəʊtrɪm/, U.S. /ˈoʊtrəm/ Forms: also with lower-case initial. Origin: Formed within English, by blending. Etymons: oat n., trim v. Etymology: Blend of oat n. and trim v., coined by George E. Inglett; see quot. 1990 and compare the following:2003 G. E. Inglett MS Let. 6 Aug. (O.E.D. Archive) Oatrim is a product that is derived from oats. Since it trims the fat from diets, trim was added and a ‘t’ eliminated. Oatrim is a commercial fat replacer, so I called it Oatrim in the first public disclosure in 1990. A gel-like substance derived from hydrolysed oat starch, which consists mainly of dextrins, contains a relatively high proportion of soluble fibre in the form of beta-glucan, and is used as a fat substitute, thickener, or stabilizer in various food products. ΚΠ 1990 USA Today (Nexis) 24 Apr. 1 d U.S. Department of Agriculture scientist George E. Inglett..has invented a fat substitute called oatrim. Because it's made entirely from oat bran or oat flour, it also lowers cholesterol, he says. 1991 Longevity Jan. 84/1 The gel-like substance, called Oatrim, could be used in high-fat products like ice cream, mayonnaise and cake mixes. 1996 Newsday (Electronic ed.) 20 Aug. b27 Golden Jersey Products..has unveiled what it calls an all-natural, cholesterol-free milk that relies on oat flour to replace the fat commonly found in milk. The new product will include a thickening and stabilizing agent called Oatrim. This is a new entry (OED Third Edition, March 2004; most recently modified version published online March 2022). < n.1990
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