PrOatein oat protein - so much more than just protein fortification.

Physical properties of PrOatein

  • Light-brown color
  • Fine, free-flowing powder
  • Does not stick
  • Good wettability
  • Easy to use, easy to handle
  • pH 6.3

PrOatein has a protein content of 55% (+/- 5%), a carbohydrate content of 21%, fat content of 13% and fiber content of 4.6%

In addition to the protein content, PrOatein also contains:

  • 16-19% naturally occurring oat oil composed of:
    • Primarily palmitic, oleic, and linoleic fatty acids
    • A high concentration of monounsaturated fatty acids (oleic acid) and a high amount of polyunsaturated fatty acids (mainly omega-6)
    • Micronutrients with antioxidant properties, including vitamin E (tocopherols) and avenanthramides
    • No cholesterol, since this is a plant-based protein
  • 20-24% degraded starch and limit dextrin
  • A small amount, 2-3%, of oat beta-glucan soluble fiber

In addition to PrOatein Standard, Lantmännen offers two more variants, which are adapted to be integrated into organic applications or applications where mouthfeel is of importance.

PrOatein Fine

This product is specially developed to be used in applications where mouthfeel is of importance, such as dairy alternatives, plant-based beverages and lifestyle nutrition. The protein levels are equal to PrOatein Standard (55% average), only PrOatein Fine has a smaller particle size - resulting in a smoother mouthfeel.

PrOatein Organic

The organic version of PrOatein is produced via a natural process from organic oats. It is an excellent alternative or complement to other plant-based protein sources and can be used to boost the protein content of a wide range of organic applications such as; bread, pasta, dairy analogues and lifestyle nutrition products.

Amino Acid profile of PrOatein oat protein

PrOatein meets nearly all the United Nations Food and Agriculture Organization’s 2013 amino acids pattern requirements for adults, except for lysine, the limiting amino acid in oat protein. PrOatein contains at least 10% more sulfur amino acids (SAA) than pea protein; more SAAs and valine than soy protein; and has more of each indispensable amino acid compared to wheat. Combining plant proteins can create a more complete amino acid content in finished food products. 

PrOatein compared to other plant-based proteins

At a time when more mainstream consumers than ever before are seeking foods containing plant-based proteins, PrOatein oat protein offers an ideal solution for product application specialists. Its combination with pea protein in both meat analogues and nutritional supplements provides exciting potential for new product development in these fast-growing categories 

Amino Acid profile of oat protein compared to pea, wheat and soy proteins