Sipal® Sipa-Oat 62 GF

Organic liquid oat syrup obtained by the hydrolysis of gluten-free oat flour using natural GMO-free enzymes. Dark orange color with oat flavor and sweet taste.

Properties

Physical Form: Liquid

Product families

Applications

Food & Nutrition — Food

Bakery
Cereals & Snacks
Dairy
Dairy Substitutes
Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Sweeteners & Syrups

Other characteristics

Brand

Sipal

End Uses

Biscuits, Breakfast Cereals, Cereal Bars, Dairy Products, Non-Dairy Yogurt, Plant Based Dairy Alternatives, Sauces

Functions

Nutritive Sweetener

Ingredient Name

Oat Syrups

Labeling Claims

GMO-free, Gluten-free, Halal, Kosher, Natural, Naturally Derived, Organic, Plant-Based; GMO-free; Gluten-free; Halal; Kosher; Natural; Naturally Derived; Organic; Plant-Based

Calories (Energy)

333.0 - 333.0 Cal/100 g

Usage

Dairy and plant-based products(drinks, yogurt, etc.), biscuits, cereal-based products(bars and breakfast foods), sauces, etc.. Caution : Residual enzymatic activity is possible

Markets

Food & Nutrition

Storage

270 days in pail at <25°C
360 daysin drums at <25°C
270 daysin containers at <25°C

Labelling

Non-refined oatsyrup, oat extract

PACKAGING

25 kg
285 kg
1350kg

Ingredient

Oat Syrups

Technology

Food Ingredients

Certifications

EU 848/2018: organically grown products-Certysis BE-BIO-01
: Kosher
: Halal
Regulation concerned: 2011/1169/EC
Regulation concerned: 1881/2006/EC

Packaging Type

Bulk
Pails

Functionality

Sweetener/ cereal flavor / color.

Ingredient Origin

Natural Origin
Plant Origin

Food Ingredients Features

Sweet taste

Food Ingredients Functions

Nutritive Sweetener

Certifications and Compliance

EU Compliant
Halal
Kosher
Organic Certified

Food and Nutrition Applications

Biscuits
Breakfast Cereals
Cereal Bars
Dairy Products
Non-Dairy Yogurt
Plant Based Dairy Alternatives
Sauces

Technical data

Table 1 of 5

1 row

Characteristic	Value	Unit
Gluten	max. 20	ppm

Table 2 of 5

5 rows

Characteristic	Value	Unit
Brix	76 - 80	—
Equivalent Dextrose (D.E.)	62	—
pH	4.5 - 6.5	—
Water Activity	0.74	—
Viscosity (25°C, 76 brix)	15000	mPa.s

Table 3 of 5

8 rows

Characteristic	Value	Unit
Mesophilic Bacteria	max. 10000	per gram
Molds Count	max. 150	per gram
Yeasts Count	max. 300	per gram
E.Coli	max. 10	per gram
Staphylococcus Aureus	max. 10	per gram
Bacillus Cereus	max. 100	per gram
Salmonella	max. 1	per 25g
Listeria Monocytogenes	max. 1	per 25g

Table 4 of 5

16 rows

Characteristic	Value	Unit
Energy	333	kCal/100g
Lipids	5.5	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	3.7	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, 75 Brix)	26	g/100g

Table 5 of 5