Abstract: The invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises a first enzymation of the oat derived material, heating the oat derived material to terminate the enzymation thereof, and a second enzymation of the oat derived material. The first and/or the second enzymation comprises contacting the oat derived material with starch degrading enzyme, and the first and/or second enzymation further comprises contacting the oat derived material with protein solubilizing enzyme. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.

Abstract: The invention relates to a process preparing a liquid oat base or drink from an oat derived material. The process comprises filling a first enzymation tank with the oat derived material and an enzyme, enzymating the oat derived material in the first enzymation tank, filling a second enzymation tank with the oat derived material and an enzyme, the second enzymation tank being fluidly connected in parallel with the first enzymation tank, enzymating the oat derived material in the second enzymation tank, producing a continuous flow of enzymised oat derived material by alternately emptying the first and second enzymation tanks, and heating, by a first heating device fluidly connected to and arranged downstream of the first and second enzymation tanks, the continuous flow of enzymised oat derived material to terminate the enzymation thereof. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.

Abstract: The invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises a first enzymation of the oat derived material, heating the oat derived material from the first enzymation to terminate the enzymation thereof, a second enzymation of the oat derived material from the heating. One of the first or second enzymation comprises filling a first enzymation tank with the oat derived material and enzymes, enzymating the oat derived material in the first enzymation tank, filling a second enzymation tank with the oat derived material and enzymes, the second enzymation tank being fluidly connected in parallel with the first enzymation tank, enzymating the oat derived material in the second enzymation tank, and producing a continuous flow of enzymised oat derived material by alternately emptying the first and second enzymation tanks.

Abstract: This invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises, simultaneously, feeding a first enzymation section with the oat derived material and an enzyme, enzymating the oat derived material in the first enzymation section, and outputting a flow of enzymated oat derived material from the first enzymation section. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.

Abstract: A non-dairy whippable food composition has vegetable fat in an amount of 10 to 40 percent by weight of the composition, an oat-derived material including dry matter in an amount of 1 to 10% by weight of the composition, water, and a stabilizer including monoglycerides and/or diglycerides. The vegetable fat in the composition is non-hydrogenated vegetable fat.

Abstract: A non-dairy whippable food composition has vegetable fat in an amount of 10 to 40 percent by weight of the composition, an oat-derived material including dry matter in an amount of 1 to 10% by weight of the composition, water, and a stabilizer including monoglycerides and/or diglycerides. The vegetable fat in the composition is non-hydrogenated vegetable fat.

Abstract: A non-dairy soft serve composition contains an oat-derived material, which includes dry matter in an amount of 1 to 15% by weight of the composition, non-hydrogenated vegetable fat present in an amount of 3 to 15% by weight of the composition, sugars present in an amount of 10 to 35% by weight of the composition, water, and vegetable protein. The vegetable fat contains less than 20% saturated fats.