Oat drinks & barista-style milks
Powder is dry-blended or hydrated with the base before homogenisation.
Oat, almond & plant milks
Sunflower lecithin for plant-based milks
Helps the oil phase stay mixed with the water phase so plant milks pour and perform consistently across shelf life.
Manufacturing problem
A plant milk is an oil-in-water system under pressure
Oat, almond and other plant bases carry oil without the natural phospholipids dairy has. Homogenisation creates small droplets, but nothing is positioned at the interface to keep them there through heat treatment, storage and transport.
- A cream ring forming at the top of the pack
- Oil separating during transport or shelf life
- Inconsistency between production days
- A soy lecithin declaration on a soy-free product
What lecithin changes
Phospholipids take the interface job
De-oiled sunflower lecithin disperses in the water phase and positions at the oil-water interface, helping droplets stay mixed with the base.
- Oil held in the water phase through shelf life
- A cleaner label with no soy declaration
- Powder that handles like a dry ingredient
- Neutral flavour in delicate oat and almond bases
Relevant uses
Where it works in oat, almond & plant milks
Practical process roles, not a one-size-fits-all formulation claim.
Almond & nut milks
Supports oil and water mixing in nut bases with sensitive flavour profiles.
Blended plant beverages
Multi-ingredient systems where the oil phase arrives from different sources.
Process guide
Format, addition stage and target effect
This starting-point map helps your team choose a trial path. Exact guidance follows review of your process.
| Application | Format | Addition stage | Target effect |
|---|---|---|---|
| Oat drinks | Powder | Dry-blended or hydrated before homogenisation | Oil mixed with the water phase |
| Almond milks | Powder | With the base before homogenisation | Even oil distribution, no beany note |
| Barista-style plant milks | Powder | With the base before homogenisation | Oil and water kept mixed under steaming conditions |
| Oil-injection systems | Liquid | Metered with the oil before homogenisation | Emulsification at the homogeniser |
No formulation percentages are published here. Share your process for application-specific trial guidance.
Format selector
Powder or liquid for this application?
Choose a format to see guidance written for this manufacturing process.
Best for
- Oat, almond and blended plant milks
- Dry blending and hydration
- Water-dispersible systems
Handling
Dry-blend with the base or hydrate in the aqueous phase before homogenisation, so the interface is in place while droplets are small.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Watch out
Keep the powder sealed; it takes up moisture in a humid batching room.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Purchasing & technical questions
Oat, almond & plant milks FAQ
Certifications & Documentation
- Non-GMO
- Soy-Free
- Kosher
- Halal
Lot-specific certificates of analysis, spec sheets, and certification documents are available on request.
Next step
Developing or reformulating a plant milk?
Tell us the base, the oil level and how the line homogenises. We will respond with a format, a trial path and pricing.