Oat Syrup
Supplier of Oat Syrup to Food & Drink Manufacturers
Available in conventional or organic quality.
Category
Availability
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.
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
Related Oat Syrup Ingredients (4)
Oat Syrup in Oat Milk
Since it retains the assets of the Oat itself, namely the natural colour, original taste and mineral content, Oat Syrup can be used as a base in the formulation of Oat Milk. Below, you can see the creation of Oat Milk is as simple as mixing, homogenising and thermally processing only 4 ingredients. Other ingredients, like protein (such as Fava Bean Protein), dietary fibre and additional vitamins (such as Encapsulated Vitamin D that can tolerate thermal processing) can be incorporated to further enrich the health claims of an Oat Milk.
Oat Milk Ingredients
| Syrup (Base) |
| Sunflower Oil |
| Salt |
| Water |
But why are people choosing Oat Milk over Cow’s Milk?
Oat Milk Vs. Cow’s Milk
An overview of the environmental impact
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 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.
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 Milk | 3.0 | 628 | 9.0 |
| Oat Milk | 0.9 | 48 | 0.8 |
| Soya Milk | 1.0 | 28 | 0.7 |
| Almond Milk | 0.7 | 371 | 0.5 |
| Rice Milk | 1.2 | 270 | 0.3 |
Oat Syrup in Vegan Chocolate
Oat Syrup Dehydrated is a versatile ingredient that can help to elevate vegan chocolate formulations. It offers a clean-label, plant-based alternative to traditional sweeteners and dairy ingredients.
In chocolate, oat syrup dehydrated enhances texture, adds a subtle cereal flavour, and provides natural sweetness. It can replace soy lecithin while contributing to a smooth, creamy consistency, making it ideal for vegan milk chocolate. Its functionality extends to white and dark chocolate, offering flexibility across formulations.
For brands prioritising clean labelling and high-quality ingredients, oat syrup dehydrated ensures coherence in both taste and declaration, meeting the demands of today’s discerning consumers.
Formulate Vegan ChocolateWhat 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 |
| Proteins 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
| Cereal Taste | Bulking Agent | Viscosity | Crispness | Foam Stabiliser | Natural Sweetener | Natural Colour | Binder | |
|---|---|---|---|---|---|---|---|---|
| Natu Oat 35 (75Bx) | ●● | ●●● | ●●● | ●● | ●● | ●● | ●●● | ●●● |
| Natu Oat 62 (78Bx) | ●●● | ●●● | ●●● | ●●● | ●●● | ●●● | ●●● | / |
| Sipa Oat 35 (75Bx) | ●● | ●●● | ●● | ●● | ●● | ●● | ●●● | ●●● |
| Sipa Oat 62 (75Bx) | ●●● | ●●● | ●●● | ●●● | ●●● | ●●● | ●●● | / |
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
