Abstract: A liquid oat base or oat drink includes an oat derived material with 5-25% by weight dry substance, based on the weight of the liquid oat base or oat drink. The oat derived material has, by dry weight of the oat derived material, DP1 to DP2 sugars in an amount of 7% or below, and DP9 and larger polysaccharides in an amount of 25-75%. Also disclosed is a method for production of a liquid oat base or oat drink.

Abstract: A process for manufacturing of an extruded food product, including: extruding, under heating, of an extrusion mixture comprising an oat derived composition comprising oat protein and dietary fiber, one or more additional vegetable protein fractions, and water, whereby an extruded food product is formed. Further disclosed is an extruded product.

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 disclosure concerns a liquid oat composition for coffee or tea whitening. The liquid oat composition comprises an oat derived material with 5-20% by weight dry substance, based on the weight of the liquid oat composition. According to the disclosure, the liquid oat composition has an oat protein deamidation degree of at least 10%. A method for production thereof is also disclosed.

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 vegetable cheese analogue has an oat base having dry matter in an amount of 2-8% by weight of the cheese analogue, a vegetable fat in an amount of 20-30% by weight of the cheese analogue, at least one starch in an amount of 20-30% by weight of the cheese analogue, at least one vegetable protein in an amount of 1-4% by weight of the cheese analogue, at least one stabilizer in an amount of 0.2-1% by weight of the cheese analogue, and water in an amount of 35-45% by weight of the cheese analogue.

Abstract: A non-dairy cheese analogue has an oat derived material in an amount of 3-15% by weight of the cheese analogue, at least one vegetable fat present in an amount of 10-25% by weight of the cheese analogue, and at least one vegetable protein present in an amount of 10-25% by weight of the cheese analogue.

Abstract: A vegetable cheese analogue has an oat base having dry matter in an amount of 2-8% by weight of the cheese analogue, a vegetable fat in an amount of 20-30% by weight of the cheese analogue, at least one starch in an amount of 20-30% by weight of the cheese analogue, at least one vegetable protein in an amount of 1-4% by weight of the cheese analogue, at least one stabilizer in an amount of 0.2-1% by weight of the cheese analogue, and water in an amount of 35-45% by weight of the cheese analogue.

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: An oat derived composition has, by dry weight of the composition, 20-55% of oat protein, 5-20% of fat, 20-40% of dietary fiber, and 3-20% of carbohydrates. A majority of the weight of the composition can be in the form of particles. Methods are for manufacturing the oat derived composition, using the oat derived composition as food additive or ingredient, and food manufacturing.

Abstract: A vegetable edible fat composition has a vegetable fat present in an amount of 50 to 90 percent by weight of the edible fat composition, an oat-derived material having dry matter in an amount of 1 to 10 percent by weight of the edible fat composition, and water. The pH of the composition is in the range from 4 to 6.5, and the composition is in form of an emulsion having an aqueous phase of water in a fat phase of the vegetable fat. The composition can be used as a spread or food preparation. A process is for manufacturing a vegetable edible fat composition.

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.

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.