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How to manufacture industrial ice creams with oat concentrate: Industrial Guide

How to manufacture industrial ice creams with oat concentrate: Industrial Guide

In an increasingly saturated and competitive market, innovation in food products is key to standing out. The use of oat concentrate in ice cream production is gaining popularity for good reasons. This niche market presents numerous competitive advantages for both manufacturers and consumers.
Suitability for Special Diets
Oat concentrate is ideal for Dairy free and vegan diets, those looking to avoid dairy products for health, ethical, or environmental reasons. It is a perfect option for vegans and individuals with lactose intolerance or milk allergies. By using certified gluten-free oats, ice cream can be offered to people with celiac disease or gluten sensitivity, further expanding the target market.
Perception of Health and Sustainability
Oats are known for their nutritional benefits, including high fiber content and low levels of saturated fats. This positive perception can attract health-conscious consumers. Oat production has a lower environmental impact compared to cow’s milk production. Consumers concerned about sustainability find oat-based ice cream to be a more eco-friendly option.
Market Diversification
Oat-based ice creams can capture specific market niches such as vegans, individuals with food allergies, and those interested in natural and organic products. Offering ice creams with oat concentrate differentiates the brand in a market saturated with traditional ice creams, providing a competitive edge through innovation.
Adaptability and Versatility
Oats have a mild, neutral flavor that pairs well with a wide variety of flavors and ingredients, allowing for a diverse range of products. With the right formulation, oat concentrate can provide a creamy and pleasant texture, comparable to traditional ice creams.
Marketing and Branding
Using oats as a base can reinforce the brand’s positioning as innovative, healthy, and sustainable, appealing to a broad audience.The benefits associated with oats can be highlighted in marketing and advertising campaigns, capturing the attention of consumers interested in healthier options.
Cost and Logistics
Depending on availability and market conditions, oat concentrate can be more economical than some dairy products, potentially reducing production costs.: Oat-based products can have a comparable shelf life to dairy products, facilitating logistics and storage.
Regulations and Norms
By avoiding dairy, some regulations and labeling requirements related to allergens are simplified, making the process more efficient.

How to produce an oat icecream

The use of oat concentrate in ice cream production is revolutionizing the food industry, offering a delicious and healthy alternative to traditional ice creams. Below, we present a detailed guide on how to produce ice cream with oat concentrate at an industrial level.

Why Use Oat Concentrate?

Before delving into the process, it’s important to understand the advantages of oat concentrate:

Vegan and Lactose-Intolerant Friendly: Ideal for those looking to avoid dairy products.

Reduced Environmental Impact: Oat production is more sustainable compared to cow’s milk production.

Nutritional Benefits: Oats are rich in fiber and low in saturated fats.

Oat Concentrate Ice Cream Production Flow Chart

we are going a detail a oat ice cream flow chart, this can be made with others ingredients, this is an example of how to use.

Main Ingredients: The primary ingredients include oat concentrate, which can be varied. We will detail an example using coconut cream, sugar, stabilizers, emulsifiers, flavor extracts, and other additives.

Quality Assurance: Ensure all ingredients meet quality and safety standards.

Storage: Ingredients should be stored under controlled conditions to maintain freshness and quality. Use refrigerated storage for perishable ingredients.

Mixing Ingredients: In large stainless steel tanks, mix the oat concentrate, coconut cream, sugar, salt, stabilizers, and emulsifiers. The mixture should be homogeneous to ensure a uniform texture in the ice cream.

Pasteurization: Heat the mixture to approximately 85°C for a specified time to eliminate potential pathogens. Then, quickly cool the mixture to stop the cooking process and preserve nutrients.

Homogenization: Pass the pasteurized mixture through a homogenizer to break down fat particles and ensure a smooth, creamy texture. This process improves the ice cream’s quality and stability during storage.

Mixture Maturation: Store the mixture in maturation tanks at a low temperature (around 4°C) for 4-24 hours. This process allows stabilizers and emulsifiers to function properly, improving the final texture of the ice cream.

Adding Flavors: After maturation, add desired flavors such as vanilla extract, fruit purees, or melted chocolate. Ensure thorough mixing for even flavor distribution.

Continuous Freezing: Transfer the mixture to continuous freezers that cool and churn it. This process incorporates air into the mixture, giving the ice cream its characteristic creamy texture.

Adding Mix-ins: During the final minutes of freezing, add ingredients like chocolate chips, fruit pieces, or nuts using automatic dispensers. This adds variety and texture to the final product.

Packaging: Semi-frozen ice cream is packaged in containers of various sizes according to market demand. Use automatic packaging machines for efficiency and uniformity.

Rapid Freezing: Containers are transferred to rapid freezing tunnels or rooms at extremely low temperatures (around -30°C). This completely solidifies the ice cream and ensures preservation.

Storage: Finished ice cream is stored under controlled freezing conditions until distribution. Maintain accurate inventory to ensure proper product rotation.

Distribution: Use refrigerated transport to distribute the ice cream to retailers and sales points. Ensure the cold chain is maintained throughout the distribution process to preserve product quality.


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