Dairy Alternative Ice Cream
Oat-Standing™ Functional Oat Flour can help manufacturers deliver a range of dairy alternative ice creams, from luxurious and indulgent to a more economical product.
Oat-Standing™ Functional Oat Flour is available in gluten free or organic and is milled through a proprietary process, providing a consistent viscosity throughout heating and cooling cycles. It is an ideal ingredient when you are looking for functional benefits in dairy alternative ice cream.
Manufacturing Challenges
Aging of Mix
Oat-Standing™ Functional Oat Flours deliver different viscosity profiles over a range of addition rates supporting optimum texture formation in the finished product.
Overrun
By using Oat-Standing™ Functional Oat Flour, you can achieve at least 40% overrun rendering it suitable for multiple product ranges from luxurious and indulgent to a more economical product.
Melt & Texture
Dairy alternative ice cream made with Oat-Standing™ Functional Oat Flour shows good resistance to melt over time and firm textural properties, maintaining the thick, creamy consistency in the tub and a desirable sensory experience for the consumer.
