Natu® Oat 35-75 bx GF

Liquid oat base obtained by the hydrolysis of gluten-free oat flour using natural GMO-free enzymes. Dark orange color with oat flavor and slightly sweet taste.

Properties

Physical Form: Liquid

Product families

Applications

Food & Nutrition — Food

Dairy
Dairy Substitutes
Desserts & Fruit Preparations

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Other characteristics

Brand

Natu

Features

Sweet taste

Ingredient Name

Oat Base

Labeling Claims

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

Certifications & Compliance

EU Compliant, Halal, Kosher

Usage

Plant-based products (drinks, yogurt, desserts, ice cream etc.); Caution : Residual enzymatic activity is possible

Markets

Food & Nutrition

Storage

120 days in drum at <12°C
120 days in container at <12°C

Labelling

Oat (%)

PACKAGING

280kg
1400kg

Ingredient

Oats

Technology

Food Ingredients

Certifications

: Kosher, Halal
Regulation concerned: 2011/1169/EC
Regulation concerned: 1881/2006/EC

Packaging Type

Bulk
Drums

Functionality

Base for plant-based products: drinks/desserts/ice cream/ yogurts.

Ingredient Origin

Natural Origin
Plant Origin

Food Ingredients Features

Sweet taste

Certifications and Compliance

EU Compliant
Halal
Kosher

Food and Nutrition Applications

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

5 rows

Characteristic	Value	Unit
Brix	73 - 77	—
Equivalent Dextrose (D.E.)	38	—
pH	4.5 - 6.5	—
Water Activity	0.83	—
Viscosity (25°C, 75 brix)	6000	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	323	kCal/100g
Lipids	5.5	g/100g
of Which Saturates	0.9	g/100g
Total Carbohydrates	66	g/100g
of Which Total Sugars	31.5	g/100g
of Which Carbohydrates >DP2	34.5	g/100g
Proteins	2.3	g/100g
Salt	0.13	g/100g
Total Sugars (Dry Matter)	42	g/100g
Total Sugars (75 Brix)	31.5	g/100g
Total Sugars (Glucose, Dry Matter)	2	g/100g
Total Sugars (Glucose, 75 Brix)	1.5	g/100g

Table 5 of 5