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(For emulsion/phase stability, pair with DAIRYFLOW-P; for creamy mouthfeel, pair with CREAMFEEL.)
Oat milk • Plant milks • Creamers • Barista blends • Fermented/non-fermented dairy alternatives • Fortified plant beverages
0.05–0.30% on total mix
(Exact dosage depends on base type, solids, heat treatment, target viscosity, and shelf-life duration.)
It is used to control viscosity drift in plant-based milks and creamers, keeping thickness and mouthfeel consistent over shelf life.
It is a change in thickness during storage—products may become too thick, gel-like, or too thin due to ongoing hydration and matrix changes.
Oat systems contain starch and beta-glucans that can continue to hydrate and reorganize, especially after heat treatment, causing time-dependent thickening.
It stabilizes hydration and colloidal balance, limiting delayed swelling and helping maintain a predictable viscosity profile.
Yes. It helps keep texture consistent, supporting stable pour and more predictable performance in hot beverages (process optimization recommended).
Add during hydration/mixing, ideally before homogenization and heat treatment so the texture profile can be stabilized early.
It can slightly influence initial viscosity depending on dosage. Its main benefit is improving stability over time.
Yes. DAIRYFLOW-P helps stability, CREAMFEEL improves mouthfeel, and VISCOSTABLE keeps texture consistent over shelf life.
Measure viscosity at day 0 and across storage (7/14/30 days), plus separation/creaming and sensory mouthfeel.
Start at 0.10–0.20%, then adjust to match your target viscosity curve and shelf-life stability.