Abstract: A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has got been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

Abstract: A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.

Abstract: An oat based vegetable health drink comprises or substantially consists of carbohydrate of high glycemic index (GI) from oats, inherent oat protein, ?-glucan, potato protein or other protein of vegetable origin of a composition similar to that of potato protein, and water but does not contain any of: protein of animal origin, trimethylglycine, hydrocolloid other than ?-glucan. Also disclosed is a method of promoting muscle glycogen recovery upon physical exertion by administration of a glycogen recovery efficient amount of the health drink in close timely proximity of the exertion.

Abstract: A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

Abstract: A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

Abstract: A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

Abstract: A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8° C. or lower. Also disclosed is a process for preparing a batter of this kind.