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Liquid oat syrup, 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.

Ingredient Name: Oat Syrups

Functions: Food Coating

Ingredient Origin: Natural Origin, Plant Origin

Labeling Claims: GMO-free, Halal, Kosher, Natural, Naturally Derived, Plant-Based

Calories (Energy): 323.0 - 323.0 Cal/100 g

Physical Form: Liquid

Technical Data Sheet
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Identification & Functionality

Ingredient Name
Food Ingredients Functions
Ingredients
Oat Syrups
Technologies
Labelling

Non refined oat syrup, oat extract.

Functionalities

Viscosity/ coating/ crispness/ cereal flavor/ drink concentrate/ desserts and plant-based ice cream/ color

Features & Benefits

Applications & Uses

Uses

Dairy products (yogurts, desserts, etc.), biscuits, ice cream, cereal- based products (bars and breakfast foods), sauces, baby food, etc.  Caution: residual enzymatic activity is possible.

Properties

Physical Form
Typical Properties
ValueUnitsTest Method / Conditions
Brix73 - 77--
Brix75 ± 2--
Equivalent Dextrose (D.E.)38--
Calcium Content40ppm-
Carbohydrates (DP2)min. 34.5--
Equivalent Dextrose38--
Energy (75 BRIX)323kCal/100g-
Energy (75 BRIX)1350kJ/100g-
Glucose Content1.5--
Iron Content1ppm-
Lipids (75 BRIX)5.5g/100g-
Lipids (Saturates, 75 BRIX)0.9g/100g-
Magnesium Content240ppm-
Maltose Content29.5--
pH Value4.5 - 6.5--
Phosphorus Content1310ppm-
Potassium Content2530ppm-
Protein Content (75 BRIX)2.3g/100g-
pH4.5 - 6.5--
Salt Content (75 BRIX)0.13g/100g-
Sucrose Content0.5--
Viscosity (25°C, 75 brix)6000mPa.s-
Total Carbohydrates (75 BRIX)66g/100g-
Colouring (EBC Solution 10%)1--
Total Carbohydrates (Carbohydrates min. DP2, 75 BRIX)34.5g/100g-
Total Carbohydrates (Total Sugars, 75 BRIX)31.5g/100g-
Total Sugars (75 BRIX)31.5--
Total Sugars (Glucose, 75 BRIX)1.5--
Total Sugars (Maltose, 75 BRIX)29.5--
Total Sugars (Sucrose, 75 BRIX)0.5--
Total Sugars (Dry Matter)42--
Total Sugars (Glucose in Dry Matter)2--
Total Sugars (Maltose, Dry Matter)39--
Total Sugars (Sucrose, Dry Matter)1--
Viscosity (25 ̊C, 75 BRIX)6000mPa.s-
Water Activity0.83--
Microbiological Values
ValueUnitsTest Method / Conditions
Escherichia Colimax. 10Per g-
Mouldsmax. 150Per g-
Yeastsmax. 300Per g-
Mesophilic Bacteriamax. 10000per gram-
Mesophilic Bacteriamax. 10000Per g-
Molds Countmax. 150per gram-
Yeasts Countmax. 300per gram-
E.Colimax. 10per gram-
Staphylococcus Aureusmax. 10per gram-
Staphylococcus Aureusmax. 10Per g-
Bacillus Cereusmax. 100per gram-
Bacillus Cereusmax. 100Per g-
Salmonellamax. 1per 25g-
Salmonellamax. 1Per 25g-
Listeria Monocytogenesmax. 1per 25g-
Listeria Monocytogenesmax. 1Per 25g-
Nutritional Information
ValueUnitsTest Method / Conditions
Energy323kCal/100g-
Lipids5.5g/100g-
of Which Saturates0.9g/100g-
Total Carbohydrates66g/100g-
of Which Total Sugars31.5g/100g-
of Which Carbohydrates >DP234.5g/100g-
Proteins2.3g/100g-
Salt0.13g/100g-
Total Sugars (Dry Matter)42g/100g-
Total Sugars (75 Brix)31.5g/100g-
Total Sugars (Glucose, Dry Matter)2g/100g-
Total Sugars (Glucose, 75 Brix)1.5g/100g-
Total Sugars (Maltose, Dry Matter)39g/100g-
Total Sugars (Maltose, 75 Brix)29.5g/100g-
Total Sugars (Sucrose, 75 Brix)0.5g/100g-
Total Sugars (Sucrose, 75 Brix)1g/100g-
Mineral Profile
ValueUnitsTest Method / Conditions
Potassium Content2530ppm-
Iron Content1ppm-
Calcium Content40ppm-
Magnesium Content240ppm-
Phosphorus Content1310ppm-

Regulatory & Compliance

Certifications & Compliance
Certifications

Certifications

  • Kosher, Halal

Allergens

  • 2011/1169/EC

Contaminants

  • 1881/2006/EC 

Packaging & Availability

Packaging Type
Packaging
  • 1350kg
  • bulk-kg

Storage & Handling

Storage
  • 120 days in container at <12°C
  • 14 days in bulk at <25°C