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Natu® Oat 62-78 bx
Liquid oat base, 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 slightly sweet.
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, yogurts, desserts, ice cream 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
- Oat (%)
- PACKAGING
- 25kg
- 285kg
- 1350kg
- Ingredient
- Oats
- Technology
- Food Ingredients
- Certifications
- Kosher, Halal
- 2011/1169/EC
- 1881/2006/EC
- Packaging Type
- Bulk
- Drums
- Pails
- Functionality
Base for plant-based products: drinks, yogurts, desserts, ice-creams
- 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 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 |
