HIGH-TEMPERATURE STARCH LIQUEFACTION
Explore Liquefy HT →
OatCraft Liquefy HT
Reduce oat starch viscosity using the high-temperature liquefaction route.
Targets Oat Starch
Reduce Viscosity
High Temperature
Free Support
Oat Milk Enzymes | OatCraft Liquefaction & Barista Range
OATCRAFT ENZYME PRODUCTS
Enzymes for Better Oat Milk
Premium enzyme products to streamline oat starch liquefaction, develop sweetness and improve protein functionality. Choose an OatCraft product for your process stage, or contact us for a bespoke formulation tailored to your oat base.
Unlock Higher Yields
Faster Processing
Unique Flavour
Natural Enzymes
Technical Support
Bulk Supply
EXPLORE THE OATCRAFT RANGE
Targeted Enzyme Products for Every Process Stage
Compare high- and medium-temperature liquefaction, then control the sugar profile and protein functionality. Start with individual products or explore all five with OatCraft Complete.
MEDIUM-TEMPERATURE STARCH LIQUEFACTION
Explore Liquefy MT →
OatCraft Liquefy MT
Control oat starch liquefaction within a medium-temperature treatment sequence.
Targets Oat Starch
Controlled Liquefaction
Medium Temperature
Free Support
MALTOSE DEVELOPMENT
Explore Maltose →
OatCraft Maltose
Develop maltose with beta-amylase and targeted starch debranching.
Develop Maltose
Debranch Starch
Control Sugar Profile
Free Support
SWEETNESS DEVELOPMENT
Explore Sweet →
OatCraft Sweet
Develop glucose sweetness from accessible starch dextrins.
Develop Glucose
Adjust Sweetness
Convert Dextrins
Free Support
PROTEIN FUNCTIONALITY
Explore Barista →
OatCraft Barista
Screen protein solubility, texture and frothing in your oat milk formulation.
Protein Solubility
Texture Development
Barista Foam
Free Support
COMPLETE OAT MILK DEVELOPMENT KIT
Explore Complete →
OatCraft Complete
All five OatCraft products, 1 L each. Compare routes and develop your complete process.
Liquefaction
Sweetness
Protein & Foam
Free Support
SCREEN YOUR ACTUAL OAT BASE
Discuss Your Project with Our Technical Team
Tell us about your oat material, solids content, processing temperatures and target beverage. We can screen enzyme products and bespoke blends against your actual formulation to identify suitable doses, treatment times and process sequences.
- Liquefaction: compare viscosity and residual starch across the HT and MT routes.
- Sweetness: measure maltose, glucose and sensory sweetness after starch conversion.
- Barista performance: compare soluble protein, texture, foam and coffee stability.
Validate heat inactivation and finished-product stability. Protein-modifying enzymes improve functionality; they do not add protein.
Discuss your project →
Need a Bespoke Oat Milk Formulation?
Free technical support for enzyme selection, screening and scale-up. Discuss your process and we can tailor the enzyme combination to your oat base, sweetness and frothing goals.