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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

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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.

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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.

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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.

Get in Touch

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Teresa Kelly

Senior Sales Manager
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Tommy Maher

Business Development Manager
Kate Lennon

Kate Lennon

Business Development Manager