Item number 92460

Oat Protein 70 organic

Name: Oat Protein 70, organic
Brand: AOT GmbH
SKU: 92460

Organic Oat Protein 70 is a plant oat protein concentrate with a typical sensory profile. The beige-brown powder is made from organic oats and is a functional raw material for food development. The organic oat protein is obtained by upcycling a secondary product stream from the production of...

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Product data & specification

Product description

Organic Oat Protein 70 is a plant oat protein concentrate with a typical sensory profile. The beige-brown powder is made from organic oats and is a functional raw material for food development.

The organic oat protein is obtained by upcycling a secondary product stream from the production of oat sweetener. In the further manufacturing process, the product is mechanically filtered, pasteurised by the process heat and then spray-dried.

Organic Oat Protein 70 is characterised by versatile technological properties and can be used in food recipes as a binder, texturiser and stabiliser. This makes it suitable for a wide range of product concepts.

Organic Oat Protein 70 is purely plant-based and suitable for vegan and vegetarian product concepts. The product contains gluten. Oat Protein 70 is also available in a grade without organic certification.

Manufacturing process

Protein concentrates with a protein content of 50 – 65%

Natural

Enrichment of the protein by removing non-protein components – by de-oiling for oilseeds and by air classification for pulses.

Protein concentrates are produced by removing non-protein components, which increases the relative protein content. For pulses, dry fractionation by air classification is usually the main method; for oilseeds, de-oiling the raw material is the decisive process step.

Oilseeds: de-oiling as the central step

Sunflower kernels (Heliaflor®) and soya contain a high proportion of oil in addition to protein. To produce a protein concentrate, the oil is therefore first removed by mechanical pressing, by extraction (e.g. with CO₂ or ethanol) or by a combination of both methods. This yields press cakes or de-oiled flours in which the protein is relatively enriched.

The protein content and quality of the concentrate depend, among other things, on how completely the oil is removed, how much hull material remains in the product and the heat and other process conditions to which the material is exposed.

Pulses: fractionation by air classification

Peas and faba beans are cleaned and milled into flour. This flour is then usually separated by particle size and density using air classification. The finer particles are typically richer in protein and are separated off as the protein fraction, while the coarser particles contain mainly starch.

Dry fractionation requires little water and largely preserves the properties of the proteins. However, the achievable protein content is limited and depends on factors such as the composition of the raw material, the degree of milling and the process conditions.

Quality characteristics

Protein content alone does not fully describe the quality of a concentrate. Amino acid composition, digestibility, solubility and functional properties are equally important. In the dry fractionation of pulses, the proteins often remain comparatively unchanged; in oilseeds, de-oiling and further processing can influence the functional properties.