To catalogue
Natu® Dry-Oat 17 GF
Dehydrated oat syrup obtained by hydrolysis of gluten free oat flour using natural GMO-free enzymes, then drying. Beige color with oat flavor.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Dairy
- Dairy Substitutes
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Functional Additives
- Carriers & Bulking Aids
Other characteristics
- Brand
- Natu
- Functions
- Bulking Agent
- Ingredient Name
- Oat Syrup Solids
- Labeling Claims
GMO-free, Gluten-free, Kosher, Natural, Naturally Derived; GMO-free; Gluten-free; Kosher; Natural; Naturally Derived
- Certifications & Compliance
- EU Compliant, Kosher
- Usage
Biscuits, dairy and plant-based products products (drinks, yogurts, desserts, etc.), ice cream, pharmacy, cosmetics, etc.. There is a small enzymatic activity remaining in the product
- Markets
- Food & Nutrition
- Storage
- 720 days at <25°C away from humidity
- Labelling
- Dehydrated non-refined oat syrup, oat extract
- PACKAGING
- 25 kg bags
- Ingredient
- Oat Syrups
- Technology
- Food Ingredients
- Certifications
- Kosher dairy
- Regulation concerned : 2011/1169/EC
- May contain traces of milk
- Regulation concerned : 1881/2006/EC
- Packaging Type
- Bags
- Functionality
Cereal taste, prevent crystallization, bulking agent, crispness, viscosity
- Ingredient Origin
- Natural Origin
- Food Ingredients Features
- Anti-Crystallization
- Improved Crispiness
- Food Ingredients Functions
- Bulking Agent
- Certifications and Compliance
- EU Compliant
- Kosher
- Food and Nutrition Applications
- Biscuits
- Dairy Products
- Desserts
- Ice Cream
- Non-Dairy Yogurt
- Plant Based Dairy Alternatives
Technical data
Table 1 of 5
1 row| Characteristic | Value | Unit |
|---|---|---|
| Gluten | max. 20 | ppm |
Table 2 of 5
33 rows| Characteristic | Value | Unit |
|---|---|---|
| Calcium Content | 27 | ppm |
| Equivalent Dextrose (D.E.) | 14 - 22 | — |
| Carbohydrates (DP2) | min. 76.4 | — |
| Equivalent Dextrose | 18 | — |
| Equivalent Dextrose | 18 ± 4 | — |
| Dry Matter | 96 | — |
| Dry Matter | 96 | % |
| Energy (96% DM) | 423 | kCal/100g |
| Energy (96% DM) | 1768 | kJ/100g |
| Glucose Content | 0.9 | — |
| Iron Content | 1 | ppm |
| Lipids (96% DM) | 8.1 | g |
Table 3 of 5
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia Coli | max. 10 | Per g |
| Moulds | max. 500 | Per g |
| Yeasts | max. 500 | Per g |
| Mesophilic Bacteria | max. 10000 | per gram |
| Mesophilic Bacteria | max. 10000 | Per g |
| Molds Count | max. 500 | per gram |
| Yeasts Count | max. 500 | per gram |
| E.Coli | max. 10 | per gram |
| Staphylococcus Aureus | max. 10 | per gram |
| Staphylococcus Aureus | max. 10 | Per g |
| Bacillus Cereus | max. 500 | per gram |
| Bacillus Cereus | max. 500 | Per g |
Table 4 of 5
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 423 | kCal/100g |
| Lipids | 8.1 | g/100g |
| of Which Saturates | 1.4 | g/100g |
| Total Carbohydrates | 84 | g/100g |
| of Which Total Sugars | 7.6 | g/100g |
| of Which Carbohydrates >DP2 | 76.4 | g/100g |
| Proteins | 3.5 | g/100g |
| Salt | 0.04 | g/100g |
| Total Sugars (Dry Matter) | 7.9 | g/100g |
| Total Sugars (96% Dry Matter) | 7.6 | g/100g |
| Total Sugars (Sucrose, Dry Matter) | 0.9 | g/100g |
| Total Sugars (Sucrose, 96% Dry Matter) | 0.9 | g/100g |
Table 5 of 5
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Potassium Content | 3515 | ppm |
| Iron Content | 1 | ppm |
| Calcium Content | 27 | ppm |
| Magnesium Content | 250 | ppm |
| Phosphorus Content | 1750 | ppm |
