Instant Oat Flour Sugar Free

Appearance: Powder
Detection method: HPLC
Purity: 98%
Source of extraction: Using high-quality naked oats (naked oats) as raw materials
Alias: Oat Dietary Fiber Powder
Main ingredients: protein, glucose, dietary fiber

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The oat is washed, soaked, pulped, enzymatically hydrolyzed, sterilized, concentrated, and spray-dried to prepare enzymatically hydrolyzed instant oat flour. The enzymatic hydrolysis process adopts compound enzymes, and uses HD (Hydrolysis degree of protein) and DE value (glucose value) as indicators to control the degree of enzymatic hydrolysis of protein, starch, and cellulose, and effectively retain various nutrients in oat. The product has good organoleptic, flavor, and physicochemical properties.


Product Name Instant oat flour sugar-free
color Pale yellow to brown powder
smell and taste It has the unique smell of oat, the fragrance, the taste is pure, no peculiar smell
Organization status powder
moisture ≤ 5.0%
Ash ≤ 5.0%
protein ≥ 10.0%
Oligosaccharides ( 3~8 sugars ) ≥ 25.0%
Sugar (monosaccharides + disaccharides ) ≤ 3.0%
Sugar ( 10% aqueous solution ) ≤ 0.5%
Microbiological Standards
Total number of colonies ( CFU/g ) n c m M
5 2 10 4 10 5
Mold ( CFU/g ) 5 2 10 10 2
Escherichia coli ( CFU/g ) 5 2 50 10 2
Heavy Metal Standard
Lead * ≤ 0.2ppm
Arsenic * ≤ 0.2ppm
Cadmium * ≤ 0.1ppm
Mercury * ≤ 0.02ppm
Aflatoxin B1* ≤ 5.0ppb
Ochratoxin A* ≤ 5.0ppb
Storage and Packaging Store in an airtight container at room temperature to protect from moisture and pests


Starch Packing

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