SWEOAT® Bran BG14 Bakery (DI012B14)

Identification & Functionality

Ingredient Name

Oat Bran

Ingredient Origin

Natural Origin,

Plant Origin

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Flours & Grains Products

Features & Benefits

Labeling Claims

Allergen-free,

Kosher,

Naturally Derived,

Non-GMO,

Plant-Based

Food Ingredients Features

Free of Major Allergens

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Energy Drinks

Food & Nutrition — Food

Bakery

Food & Nutrition — Nutrition & Well Being

Functional Foods

Food & Nutrition Applications

Functional Beverages,

Functional Foods

Properties

Physical Form

Powder,

Solid

Appearance

Light yellow brown powder

Parameters for Positive Release

	Value	Units	Test Method / Conditions
Loss on Drying	max. 12	%	Halogen Moisture Analyzer (QA-M-001)
Particles (Passing through max. 35 Mesh)	min. 95	%	Air sieving (QA-M-003)
Beta Glucan	13.0 - 15.0	%	AOAC 995.16 - Near-infrared
Total Plate Count	max.5,000	per gram	ISO 4833-1: 2013
Enterobacteriaceae	max. 100	per gram	ISO 21528-2: 2017
Mold	max. 1,000	per gram	ISO 21527: 2008
Yeast Count	max. 1,000	per gram	ISO 21527: 2008
Escherichia coli	max. 1	per gram	ISO 16649-2: 2001
Salmonella	Negative	/25g	ISO 6579-1 2017
Bacillus cereus	max. 100	per gram	ISO 7932: 2004

Parameters not Routinely Tested

	Value	Units	Test Method / Conditions
Bulk Density	0.40 - 0.50	g/ml	Graduated cylinder (QA-M-020)
Total Fibers	25.0 - 33.0	%	—
Mycotoxins Determination	Not detected, below quantification limit	—	—
Aflatoxine B1	max. 2.0	μg/kg	—
Conjoitly Aflatoxine (B1,B2,G1,G2)	max. 4.0	μg/kg	—
Ochratoxin A	max. 3.0	μg/kg	—
Zearalenona	max. 75	μg/kg	—
Deoxynivalenol	max. 750	μg/kg	—

Composition

	Value	Units	Test Method / Conditions
Oat Bran	100.0	Wt %	—

Note

• Micro Testing Principles: Limits guaranteed, selected microbiological parameters are monitored.
• Heavy metals: Conform to regulatory requirements.

Regulatory & Compliance

Certifications & Compliance

European Regulation 396/2005/EC,

FDA 21 CFR 101.9,

FDA Compliant,

Kosher,

SARA 311/312,

The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Storage & Handling

Shelf Life

364 days

Storage Condition

• Storage conditions: Dry, preferably full, hermetically sealed.
• Temperature conditions: Ambient / 10-30°C (50-85°F).
• Handling: Protect against light.