Oat for the food industry


SWEOAT™ Brans for food

Contains beta glucans which are soluble natural gelling fibers, trapped in the cell walls of the oat kernel.

The advantages of the beta glucans in food are:

  • Health claims for cholesterol reduction, glycemic response, gut health (approved by EFSA and FDA among others)
  • Satiety – for food in weight reduction (three clinical studies have shown this result)
  • High viscosity – thickening properties
  • Water binding capacity, for example in bread or processed meat (charcuterie) 
  • May replace E-additives
  • High protein of 21-23%
  • Low fat – reducing fat in bread or cakes, processed meat etc
  • Excellent for extruded products, gives a very good crisp
  • Shelf life of 24 months

 

SWEOAT™ Brans are suitable in a variety of different products, both for nutritional and functional purposes. 

Some examples of applications are:

  • Extruded breakfast cereals
  • Extruded snacks
  • Instant powders, dry soups and sauces
  • Ready-to-drink beverages
  • Bread, cakes
  • Crisp bread, biscuits
  • Desserts, ice cream, 
  • Pasta/noodles
  • Health and medical food products
  • Sport bars/food/powder/drinks

SWEOAT™ Flours for Food

Fine milled flours, with high nutritional values compared to other grains and also competitive price wise. 

The advantages of the SWEOAT Flours in food are:

  • Competitive prices
  • More finely milled than other oat flours, smaller particle size
  • May replace maize/corn flour or other grain flours
  • No GMO
  • High contents of protein, 12 and 19%
  • More nutritious compared to other cereal proteins
  • High amount of essential amino acids
  • Digestibility of oat proteins is 90%, equal to rice and maize/corn
  • Good viscosity – thickening properties
  • Easy to solve in water, just stir and it is ready to use
  • Excellent for extrusion, gives a high fine crisp
  • Long shelf life – 12 and 24 months

 

SWEOAT™ Flours are suitable in a variety of different products, based on their own properties or replacing other ingredients.

Some examples of applications are:

  • Extruded breakfast cereals
  • Extruded snacks
  • Instant powders, dry soups and sauces
  • Ready-to-drink beverages
  • Bread, cakes
  • Crisp bread, biscuits
  • Desserts, ice cream, 
  • Pancakes
  • Pasta/noodles
  • Health and medical food products
  • Sport bars/food/powder/drinks
  • Products for weight management

SWEOAT™ Oils for Food

Pure vegetable, with special functions and nutritional properties. Swedish Oat Fiber has developed a new patented process to fractionate crude oat oil into different numbers of polar lipids, for unique ingredients in food. 

The advantages of the SWEOAT™ Oils are:

  • Being vegetable and all natural processed
  • To replace other oils
  • Emulsifier – for margarines, chocolate etc
  • No E-numbers, all natural
  • Better digestibility – very good for sensitive stomachs, both humans and animals
  • Gives satiety - the unique properties of oat polar lipids may explain observed satieting effect
  • Polar lipids – from 4 to 40, depending on the customers' need and demand

 

Depending of the end use, the oils are available either crude or fractioned to different amounts of polar lipids. 

Some examples of applications are:

  • Margarines without E-numbers
  • Replace PGPR or soy lecithin in chocolate, toppings
  • Dairy and baking products
  • Weight management products for better satiety
  • Products for improved digestibility