Plant-Based Protein from Whole-Grain Oats
Oat protein is derived from carefully processed oats using fractionation and concentration techniques that increase protein content while preserving functional properties. Depending on the production method, oat protein typically contains 55–65% protein and retains selected oat components that contribute to texture and stability.
The protein powder is characterized by its light color, mild cereal-like flavor, and smooth mouthfeel. Due to its good dispersibility and compatibility with dry and liquid systems, oat protein is well suited for a wide range of food and beverage applications.
Oat protein performs reliably under standard processing conditions, including heat treatment and mechanical shear, making it suitable for both simple and complex formulations.
