Oy Karl Fazer Ab

Jussi Loponen

Markku Mikola

Juhani Sibakov

Katariina Rommi

Niko Nurmi

Tuula Laukkanen

Janne Räsänen

Miia Viinamäki

Liisa Joas

According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or both. The method of the invention comprises cooking a mixture comprising destarched oats using hydrothermal cooking or extrusion cooking. The invention also relates to the use of destarched oats in the manufacture of food products and to food products comprising destarched oats.

Texturised food product comprising destarched oats and method for producing it

The present invention, relates to oat-based dispersions, to food products containing said oat-based dispersions, and to processes for forming the aforementioned products, wherein the processes include reducing the particle size of oat raw material, preferably by at least one of high-pressure homogenisation, microfluidization and wet milling.

Oat-based dispersions, food products, and processes for making the same

The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significantly lower compared to that of the starting material.

Enzyme exhibiting fructan hydrolase activity

Growing community of inventors

Vantaa, Finland

Jussi Loponen