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Ingredients
Oat Syrup

Oat Syrup

Supplier of Oat Syrup to Food & Drink Manufacturers

Flavour Enhancer
Foaming
Sweetener

Available in conventional or organic quality.

Category

Sweeteners

Sectors

Food And Drink

Animal Nutrition

Personal Care

Pharmaceutical

Availability

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Packaging

Varies on Ingredient Type

MOQ

Varies on Ingredient Type

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Related Oat Syrup Ingredients (4)

What do we Offer?

Oat milk in a glass and a mug with oats spread over the table.

Oat Syrup

Made from standard oats, oat syrup offers a natural sweetness with a mild flavour profile. It possesses a liquid consistency, making it easy to incorporate into recipes.

Key Uses – Ideal as a sweetener for baked goods, beverages, and dairy-alternative products.

A glass on oat milk surrounded by scattered oats.

Oat Syrup Gluten Free

Provides the same benefits and applications as that of regular oat syrup, however is produced using oats that meet strict gluten-free standards to prevent cross-contamination whilst maintaining the same natural sweetness and mild flavour as standard oat syrup. Perfect for manufacturers targeting the growing gluten-free markets.

Find Out More
Vegan chocolate with fruit and nuts in it.

Oat Syrup Dehydrated

A powdered form of oat syrup with extended shelf life and ease of storage. It is a versatile ingredients that can be used in a multitude of recipes, in particular vegan chocolate. Providing a sweetness and depth of flavour, Dehydrated Oat Syrup can be used in several vegan chocolate preparations… chocolate bars, sauce, spread, and milkshakes, just to name a few!

Find Out More
Bars of homemade chocolate on a wooden board.

Oat Syrup Dehydrated Gluten Free

Provides the same benefits and functionalities as Oat Syrup Dehydrated, however meets gluten-free standards, allowing manufacturers to target the growing gluten-free market.

Find Out More
Latte art in progress.

Oat Syrup Barista

Oat Syrup Barista offers exceptional barista properties, particularly its foamability. It blends effortlessly into coffee or tea, enhancing their flavour without overpowering them. It provides drinks, like lattes, creamy and consistent foam textures, a characteristic that was not previously achievable with oat milk.

Find Out More
Glass bottles of vegan milk with straws next to various nuts.

Oat Syrup in Oat Milk

Oat syrup can be used as a sweetener in oat milk, enhancing its flavour and sweetness. Since oat syrup is derived from outs, it aligns well with the composition of oat milk, maintain a cohesive taste and texture profile. Additionally, it can contribute to a smoother mouthfeel, and may improve the viscosity.

Oat Milk Ingredients 

Syrup (Base)
Sunflower Oil
Salt
Water

But why are people choosing oat milk over cow’s milk?

Consumers are increasingly choosing oat milk due to the rise in plant-based diets, its sustainability as the more environmentally friendly options, and its naturally sweet taste. Its beta-glucans appeal to health-conscious buyers, while its versatility in drinks and cooking, along with being allergen-friendly, adds to its popularity.

For more information on the differences in environmental impact between oat and cow’s milk, scroll down!

Plant-Based Milks Vs. Cow’s Milk

In particular Oat Milk vs Cow’s Milk

Greenhouse Gas Emissions – Cow’s milk generates 3kg CO2-equivalent per kilogram, significantly higher than oat milk’s 0.9kg CO2-eqiuvalent. This makes oat milk a more sustainable choice for manufacturers seeking to reduce their carbon footprint, and align with modern sustainability goals.

Water Use – Cow’s milk production requires 628 litres of water per kilogram, a stark contrast to oat milk’s remarkably low 48 litres. This substantial difference positions oat milk as a water-efficient choice, aligning with sustainability trends and water conservation efforts.

Land Use – The production of cow’s milk requires 9 square metres of land per kg, while oat milk only requires 0.8 square metres. This highlights oat milk’s potential for resource-efficient production, particularly in regions with limited agricultural space.

Type of Milk (per kg)Greenhouse Gas Emissions (kg CO2 or equivalent)Water Use (litres)Land Use (square metres)
Cow's Milk3.06289.0
Oat Milk0.9480.8
Soya Milk1.0280.7
Almond Milk0.73710.5
Rice Milk1.22700.3
https://www.ciwf.org.uk/

What is Oat Syrup?

Oat syrup is acquired through oat flour hydrolysis using natural enzymes (free from GMOs). It displays a deep orange colour, with an oat flavouring and offers varied sweetness, dependant on the oat syrup used.

To find out more about each type of oat syrup, click below…

Oat Syrup 35DE (75Bx) - Conventional

Applications

Dairy and plant-based products (drinks, yoghurts, etc.), biscuits, cereal-based products (bars and breakfast foods), sauces, baby food, etc.

Functionalities 

  • Viscosity
  • Coating
  • Crispness
  • Cereal flavour
  • Drink concentrate
  • Colour

Nutritional Information (per 100g at 75 brix)

Energy (kCal) 323
Energy (kJ) 1350
Lipids g 5.5
of which saturates 0.9
Total carbohydrates g/100g 66
of which total sugars 31.5
of which carbohydrates >DP2 43.5
Proteins g 2.3
Salt g 0.13
On dry matter at 75 brix
Total sugars 42 31.5
of which glucose 2 1.5
of which maltose 39 29.5
of which sucrose 1 0.5

Oat Syrup 62DE (78Bx) - Conventional

Application

Dairy products (yoghurts, desserts, etc.), biscuits, ice cream, cereal-based products (bars and breakfast foods), sauces, baby food, etc.

Functionalities

  • Sweetener
  • Cereal flavour
  • colour

Nutritional Information (per 100g at 78 brix)

Energy (kCal) 335
Energy (kJ) 1400
Lipids g 6.5
of which saturates 1
Total carbohydrates g/100g 67
of which total sugars 52.5
of which carbohydrates >DP2 14.5
Proteins g 2
Salt g 0.05
On dry matter at 78 brix
Total sugars 67 52.5
of which glucose 33 26
of which maltose 33 26
of which sucrose 1 0.5

Oat Syrup 35DE (75Bx) - Organic

Application

Dairy and plant-based products (drinks, yoghurts, ice-creams, desserts, etc.)

Functionalities 

  • Viscosity
  • Coating
  • Crispness
  • Cereal Flavour
  • Colour

Nutritional Information (per 100g at 75 brix)

Energy (Kcal) 316
Energy (kJ) 1321
Lipids g 4
of which saturates 1.1
Total carbohydrates g/100g 67.5
of which total sugars 32
of which carbohydrates >DP2 35.5
Proteins g 2.5
Salt g 0.12
On dry matter at 75 brix
Total sugars 43 32
of which glucose 2 1.5
of which maltose 40 30
of which sucrose 1 0.5

Oat Syrup 62DE (78Bx) - Organic

Application

Dairy products (yoghurts desserts, etc.), biscuits, ice creams, cereal-based products (bars and breakfast foods), sauces, fruit based products baby food, bakery, snacks, etc.

Functionalities 

  • Sweetener
  • Cereal flavour
  • Bulking agent
  • Coating

Nutritional Information (per 100g at 78 brix)

Energy (kCal) 333
Energy (kJ) 1392
Lipids g 5.5
of which saturates 1
Total carbohydrates g/100g 67
of which total sugars 52.5
of which carbohydrates >DP2 14.5
Protein g 3.7
Salt g 0.05
On dry matter at 78 brix
Total sugars 67 52.5
of which glucose 33 26
of which maltose 33 26
of which sucrose 1 0.5

Properties of Oat Extracts

Why Oat Syrup?

Supplied by Meurens Natural, our oat syrup is produced with cereal extracts and provides a healthy alternative as a sweeteners, with a clean label.

Oats have recently been gaining popularity due to them being a healthy, natural ingredient.

Providing a unique taste, oat syrup adds flavour, colour and texture, whilst also being a perfect alternative to sugar and glucose syrup.

To summarise, you should use oat syrup because…

  • it’s organic and natural
  • it’s easy to add
  • it’s a healthy alternative for sweetening
  • it provides multiple functionalities
  • it’s clean label
Oat syrup in a corked flask next to oats.