Properties of Oat Extracts

Dehydrated oat syrup obtained by hydrolysis of oat flour using natural GMO-free enzymes, then drying. It possesses a beige colour with an oat flavour.
Application
Biscuits, dairy products (drinks, yoghurts, desserts, etc.), ice creams, vegan chocolate, pharmacy, cosmetics, etc.
Functionalities
Cereal taste, prevention of crystallisation, bulking agent, crispness and viscosity.
Nutritional Information (per 100g at 96% DM)
Energy (kCal) | 423 |
Energy (kJ) | 1768 |
Lipids g | 8.1 |
of which glucose | 1.4 |
Total carbohydrates g/100g | 84 |
of which total sugars | 7.6 |
of which carbohydrates >DP2 | 76.4 |
Proteins g | 3.5 |
Salt g | 0.04 |
On dry matter | At 96% DM | |
Total sugars | 7.9 | 7.6 |
of which glucose | 1 | 0.9 |
of which maltose | 6 | 5.8 |
of which sucrose | 0.9 | 0.9 |
Nutritional Information (per 100g at 96% DM)
Energy (kCal) | 423 |
Energy (kJ) | 1768 |
Lipids g | 8.1 |
of which glucose | 1.4 |
Total carbohydrates g/100g | 84 |
of which total sugars | 14.9 |
of which carbohydrates >DP2 | 69.1 |
Proteins g | 3.5 |
Salt g | 0.04 |
On dry matter | At 96% DM | |
Total sugars | 15.5 | 14.9 |
of which glucose | 2 | 1.9 |
of which maltose | 12 | 11.6 |
of which sucrose | 1.5 | 1.4 |
Dehydrated Oat Syrup is a versatile ingredient and can be used in a multitude of recipes, in particular vegan chocolate. Adding sweetness and depth of flavour, Dehydrated Oat Syrup can be used in several vegan chocolate preparations.
These include:
Just to name a few!
When incorporating dehydrated oat syrup into your vegan chocolate recipes, adjust the quantity based on your desired level of sweetness. Experiment with ratios and combinations to achieve the perfect balance of flavour and texture in your vegan chocolate formulations.
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