Course:FNH200/Projects/2024/Oat Milk

Introduction

Oat milk has gained considerable popularity as a plant-based alternative to traditional dairy milk, driven by increasing consumer interest in health, sustainability, and dietary preferences. This rise in popularity can be attributed to several factors, including its nutritional benefits, environmental advantages, and versatility in culinary applications. Oat milk is particularly noted for being a rich source of fiber and essential vitamins such as vitamin D and B12, which are often fortified in commercially available varieties.

Photo of home made oat milk.

Moreover, compared to dairy milk, oat milk production has a lower environmental impact, as it requires less water and produces fewer greenhouse gases. These attributes align well with the growing consumer awareness and demand for sustainable and ethically produced food options. In addition to its health and environmental benefits, oat milk's neutral taste and creamy texture make it a versatile ingredient suitable for a wide range of culinary uses, from coffee and smoothies to baking and cooking.

History

While consumers have seen an increase of innovative foods on the shelves of grocery stores, oat milk has become one of the most popular. Oat milk was invented by Swedish food scientist Richard Öste in 1990.  He created his invention while researching “lactose intolerance and sustainable food production”. After his discovery, along with his brother, they founded the first commercial producer of oat milk, Oatly. While this new invention was successful among consumers in Europe, Oatly wasn’t brought to North American consumers until 2014. Starting in coffee shops and soon later brought to the shelves of grocery stores, oat milk soon became the second most popular plant-based milk in the USA.

Since oat milk’s success, many other plant-based milks have been seen such as hemp, macadamia, coconut, cashew, hazelnut, quinoa, and even pea milk. In addition to these other alternative milks, other brands besides Oatly have come out with their own version of oat milk.

What Is It?

Chemical composition

Oat milk is composed of macronutrients and bioactive compounds. Primarily, it contains carbohydrates, with beta-glucan being a significant component that contributes to its viscosity and health benefits, such as cholesterol reduction. The protein content ranges from 1.41% to 1.72%, depending on the processing methods, with proteins being mostly globulins, which offer a better amino acid profile compared to other cereals . Fats in oat milk are predominantly unsaturated fatty acids, including oleic and linoleic acids, which are beneficial for heart health. Additionally, oat milk is rich in dietary fiber, particularly soluble fiber, which aids in digestion and provides a feeling of fullness. The presence of vitamins (such as B vitamins) and minerals (like calcium, magnesium, and iron) further enhances its nutritional profile, making it a comprehensive and healthful milk alternative.

Ingredients

Oat milk is primarily made from oats and water, but commercial varieties often include additional ingredients to enhance flavor, texture, and nutritional value. The basic process involves blending oats with water, then straining the mixture to remove solid particles, resulting in a smooth liquid. To improve mouthfeel and consistency, oils such as canola or sunflower oil are commonly added. Stabilizers and emulsifiers, like gellan gum or sunflower lecithin, are used to maintain a homogenous mixture and prevent separation. Some brands fortify oat milk with vitamins and minerals, including calcium, vitamin D, and vitamin B12, to make it nutritionally comparable to cow's milk. Natural flavors and sweeteners, such as vanilla or cane sugar, may also be added to improve taste. These ingredients collectively contribute to oat milk's appeal as a versatile and nutritious plant-based milk alternative.

Production and Processing

6 production and processing sections are needed in order to turns oat into oat milk.

Stage 1: Growing, Harvesting, and Preparing the Oats: In this stage, oats are well cultivated, harvested and prepared. Oats are cleaned, also the hard and inedible husk is removed where only the nutritious grain kernel are left.

Stage 2: Extracting Nutrients from Oats: In this stage, the processed oats are mixed with warm water to create a slurry. The warmth aids in the extraction process by facilitating the breakdown of the oat structure. Specific enzymes are also added to beark down starches into smaller components, controlling the viscosity of the mixture.

Stage 3: Enzymatic Hydrolysis: Enzymes such as alpha-amylase are added to the slurry. These enzymes are pivotal in breaking down the starches in oats into simpler sugars, contributing to the natural sweetness of the milk.

Stage 4: Separation, Filtration, Fortification and Flavoring: The mixture is then centrifuged to separate the liquid from the oat pulp. And then the liquid is then passed through fine filters to remove any remaining solids.

Stage 5: Pasteurization and Homogenization: The oat milk undergoes pasteurization or UHT treatment to eliminate pathogens and extend shelf life, and Vegetable oils are added to increase the fat content, mimicking the mouthfeel of cow's milk. Homogenization is the next step, where the milk is mechanically treated to break down and evenly distribute fat particles.

Stage 6: Packaging, Distribution: The oat milk is then packaged in a sterile environment using aseptic packaging technology. Finally, the packaged oat milk is ready to be shipped to stores and supermarkets, bringing this nutritious, plant-based milk alternative to consumers worldwide.

Labelling Requirements and Regulations

Labelling Requirements differs from different countries. In Canada, plant-based beverages such as oat milk are overseen by the Health Canada and the Canada Food Inspection Agency which is known as CFIA.

Nutritional Content and Fortification Requirements:

Plant-based beverages can be nutritionally fortified according to the Food and Drug Regulations, adding vitamins and minerals such as calcium, vitamin D, and B12.

Fortified plant-based beverages must meet specific compositional requirements, including the levels of vitamins A, D, and B12, riboflavin, calcium, and zinc, as well as total fat, saturated fat, trans fat, and linoleic acid content.

Labelling:

1. Fortified plant-based beverages must be labeled as “fortified (naming the plant) beverage” (e.g., “fortified oat beverage”).

2. The label must include a nutrition facts table, listing the calories, total fat, sodium, total carbohydrates, protein, and other nutritional information per serving.

Prohibited Ingredients:

1. Fortified plant-based beverages cannot contain ingredients derived from animal milk or milk products.

Packaging

Tetra Pak and Bottled Packaging for oat milk

Oat milk is often found both on non-perishable shelves and in the refrigerated sections of grocery stores. Popular brands such as Oatly and Earth’s Own both produce products that are shelf-stable and need to be kept in the refrigerator .

While a respective brand's product inside their refrigerated and shelf-stable products are produced the same and have the same ingredients, the difference between them is in the packaging.  Both the shelf-stable and refrigerated versions of oat milk are most often packaged in Tetra Paks, made from layers of plastic, aluminum and paperboard. For Oatly however, the refrigerated version’s packaging has a thinner wall than its shelf-stable counterpart .

Other options, although less common, for packaging oat milk are glass bottles, and plastic bottles made from PET.

Exam Question

Question 1: Oat milk is known for its natural sweetness and creamy texture, making it a popular plant-based milk alternative. During the production of oat milk, certain preservation methods are used to ensure its safety and quality.

Which of the following preservation methods is most commonly used to ensure the microbial safety of commercially available oat milk?

(a) Fermentation

(b) Pasteurization

(c) Dehydration

(d) Vacuum packaging

Answer: (b) Pasteurization

Reasoning: Pasteurization is the correct answer because it is a widely used method to ensure the microbial safety of liquid foods like oat milk. This process involves heating the oat milk to a specific temperature for a set period to kill harmful bacteria and pathogens without significantly affecting the flavour, nutritional value, or texture of the product. This makes pasteurization an effective and preferred method for preserving the quality and safety of oat milk.

Question 2: Oat milk can be found in both refrigerated and shelf-stable forms. What process is used to make oat milk shelf-stable?

(a) Fermentation

(b) Ultra-High Temperature (UHT) Processing

(c) Dehydration

(d) Vacuum Packaging

Reasoning: Some oat milks are considered shelf-stable due to the Ultra-High Temperature (UHT) processing they undergo. This method involves heating the milk to very high temperatures for a short period, effectively killing any potential pathogens and extending its shelf life without the need for refrigeration until it is opened. The processing technology ensures that oat milk can be stored at room temperature, making it convenient for distribution and storage.