Neutrase® is effective in oat drinks.
Available strengths (range)
0,8 AU-N/g
Oat starch liquefaction
N/A
Viscosity of oat-based beverages
N/A
Sweetness generation
N/A
Protein enhancement
High
Working pH range*
6-9
Working temperature range (°C)*
30-65
Quality grade
Food grade
Which solution is right for you?
Find the right food-grade solution for your oat-based dairy alternatives in our global oat toolbox.
To find out more about products available in your region, get in touch with your local Novozymes representative.
Neutrase® for Oats
Go to product page BAN®
Go to product page Fungamyl®
Go to product page Amylase™ AG 300
Go to product page Maltogenase®
Go to product page Formea® Sol for oats
Go to product page Available strengths (range)
Starch Liquefaction
Viscosity of oat based beverages
Sweetness generation
Protein enhancement
Working pH range
Working temperature range (°C)
0,8 AU-N/g
N/A
N/A
N/A
High
6-9
30-65
480 KNU-B/g
Low
Low
N/A
4.5-7.5
30-90
800 FAU/g
N/A
Mild
N/A
3.5-7
25-65
300 AGU/ml
N/A
Mild-high
N/A
3 - 6.5
55-60°C
3200 MANU/g
N/A
Mild
3.5-7
40-80
75000 PROT/g
N/A
Best in class
6-7
50-75
Neutrase® for Oats
More Available strengths (range) 0,8 AU-N/g
Starch Liquefaction N/A
Viscosity of oat based beverages N/A
Sweetness generation N/A
Protein enhancement High
Working pH range 6-9
Working temperature range (°C) 30-65
BAN®
More Available strengths (range) 480 KNU-B/g
Starch Liquefaction Yes
Viscosity of oat based beverages Low
Sweetness generation Low
Protein enhancement N/A
Working pH range 4.5-7.5
Working temperature range (°C) 30-90
Fungamyl®
More Available strengths (range) 800 FAU/g
Starch Liquefaction No
Viscosity of oat based beverages N/A
Sweetness generation Mild
Protein enhancement N/A
Working pH range 3.5-7
Working temperature range (°C) 25-65
Amylase™ AG 300
More Available strengths (range) 300 AGU/ml
Starch Liquefaction No
Viscosity of oat based beverages N/A
Sweetness generation Mild-high
Protein enhancement N/A
Working pH range 3 - 6.5
Working temperature range (°C) 55-60°C
Maltogenase®
More Available strengths (range) 3200 MANU/g
Starch Liquefaction No
Viscosity of oat based beverages N/A
Sweetness generation Mild
Protein enhancement N/A
Working pH range 3.5-7
Working temperature range (°C) 40-80
Formea® Sol for oats
More Available strengths (range) 75000 PROT/g
Starch Liquefaction N/A
Viscosity of oat based beverages N/A
Sweetness generation N/A
Protein enhancement Best in class
Working pH range 6-7
Working temperature range (°C) 50-75
Available strengths (range)
Starch Liquefaction
Viscosity of oat based beverages
Sweetness generation
Protein enhancement
Working pH range
Working temperature range (°C)