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Natu® Oat 62
Liquid oat syrup, obtained by the hydrolysis of oat flour using natural enzymes (GMO free). It is a dark orange color, with a oat flavor and it is sweet.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Infant & Baby Food
- Savory & Culinary
Product Families
Food Ingredients — Taste & Flavor
- Sweeteners & Syrups
Other characteristics
- Brand
- Natu
- End Uses
Baby Meals, Biscuits, Breakfast Cereals, Cereal Bars, Compound Ice Cream Coating, Dairy Desserts, Dairy Products, Sauces, Yogurt
- Functions
- Nutritive Sweetener
- Ingredient Name
- Oat Syrups
- Labeling Claims
GMO-free, Halal, Kosher, Natural, Naturally Derived, Plant-Based; GMO-free; Halal; Kosher; Natural; Naturally Derived; Plant-Based
- Calories (Energy)
- 335.0 - 335.0 Cal/100 g
- Usage
Dairy products (yogurts, desserts, etc.), biscuits, ice cream, cereal- based products (bars and breakfast foods), sauces, baby food, etc. Caution: residual enzymatic activity is possible.
- Markets
- Food & Nutrition
- Storage
- 270 days in pail at <25°C
- 360 days in drum at <25°C
- 270 days in container at <25°C
- Labelling
- Non refined oat syrup, oat extract.
- PACKAGING
- 25kg
- 285kg
- 1350kg
- Ingredient
- Oat Syrups
- Technology
- Food Ingredients
- Certifications
- Kosher, Halal
- 2011/1169/EC
- 1881/2006/EC
- Packaging Type
- Bulk
- Drums
- Pails
- Functionality
- Sweetener/ cereal flavor/ color
- Ingredient Origin
- Natural Origin
- Plant Origin
- Food Ingredients Features
- Imparts color
- Sweet taste
- Food Ingredients Functions
- Nutritive Sweetener
- Certifications and Compliance
- EU Compliant
- Halal
- Kosher
- Food and Nutrition Applications
- Baby Meals
- Biscuits
- Breakfast Cereals
- Cereal Bars
- Compound Ice Cream Coating
- Dairy Desserts
- Dairy Products
- Sauces
Technical data
Table 1 of 4
36 rows| Characteristic | Value | Unit |
|---|---|---|
| Brix | 76 - 80 | — |
| Brix | 78 ± 2 | — |
| Equivalent Dextrose (D.E.) | 62 | — |
| Calcium Content | 65 | ppm |
| Carbohydrates (DP2) | min. 14.5 | — |
| Equivalent Dextrose | 62 | — |
| Energy (78 BRIX) | 335 | kCal/100g |
| Energy (78 BRIX) | 1400 | kJ/100g |
| Glucose Content | 26 | — |
| Iron Content | 2 | ppm |
| Lipids (78 BRIX) | 6.5 | g/100g |
| Lipids (Saturates, 78 BRIX) | 1 | g/100g |
Table 2 of 4
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia Coli | max. 10 | Per g |
| Moulds | max. 150 | Per g |
| Yeasts | max. 300 | Per g |
| Mesophilic Bacteria | max. 10000 | per gram |
| Mesophilic Bacteria | max. 10000 | Per g |
| Molds Count | max. 150 | per gram |
| Yeasts Count | max. 300 | per gram |
| E.Coli | max. 10 | per gram |
| Staphylococcus Aureus | max. 10 | per gram |
| Staphylococcus Aureus | max. 10 | Per g |
| Bacillus Cereus | max. 100 | per gram |
| Bacillus Cereus | max. 100 | Per g |
Table 3 of 4
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 335 | kCal/100g |
| Lipids | 6.5 | g/100g |
| of Which Saturates | 1 | g/100g |
| Total Carbohydrates | 67 | g/100g |
| of Which Total Sugars | 52.5 | g/100g |
| of Which Carbohydrates >DP2 | 14.5 | g/100g |
| Proteins | 2 | g/100g |
| Salt | 0.05 | g/100g |
| Total Sugars (Dry Matter) | 67 | g/100g |
| Total Sugars (78 Brix) | 52.5 | g/100g |
| Total Sugars (Glucose, Dry Matter) | 33 | g/100g |
| Total Sugars (Glucose, 78 Brix) | 26 | g/100g |
Table 4 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Potassium Content | 2860 | ppm |
| Iron Content | 2 | ppm |
| Calcium Content | 65 | ppm |
| Magnesium Content | 260 | ppm |
| Phosphorus Content | 1600 | ppm |
