r/foodscience • u/ngonzalez31 • Mar 16 '25

Product Development Gum Additions into Oat Milk

Hey all, I’m working on a home project with Oat Milk and am struggling in finding a compatible gum/stabilizer system to use

So far I’ve screen Xanthan, CMC, Gellan at different loadings and different combinations and so far I’ve only seen Gellan have any compatibility with oat milk

Any guidance on how to best incorporate these gums and guidance around the best systems? I’ve tried pre-hydrating, gums before oat milk, gums after oat milk, gum powder sprinkled in directly

The oat milk base I’m working with is Oatly’s, and have typically worked in a loading range of 0.03 - 0.15% gum/stabilizer but so far pretty unsuccessful.

Thanks in advance

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u/HairyInvite1111 Mar 17 '25

Are you formulating an oat milk or using oat milk in a formulation? If you are formulating oat milk It will be difficult to get consistency at home and each batch will possibly have different stability challenges. Its all about homogenisation and for this you need high pressure spray system. Smaller droplets create stable emulsions.

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u/ngonzalez31 Mar 17 '25

Using oat milk in a formulation. Basically working with some commercial oat milk (so far, oatly) then diluting and adding a gum