New oat extract, Clean Label alternative to maltodextrin
Oat powder provides oat taste, viscosity, crispness, prevents crystallization, attractive short sugar content (DP1 & DP2 < 10%) cleaner labelling “oat extract” or “oat powder” instead of “maltodextrin”
The oat range also includes
SIPA-OAT 35 & 62:
Oat syrups offer oat flavour, natural colour, sweetness, crispness, viscosity, sugar &glucose syrup substitutes etc.
Hydrolysed oat flour gives oat flavour, higher cereal content limiting the viscosity, proteins, crispness, etc.
Try them in all food formulations to get original solutions and cleaner labelling.