Oat milk

Oat milk is a plant-based drink made by blending oats with water and straining the mixture. It is commonly used as an alternative to dairy milk.

Enzymatic hydrolysis: The use of enzymes to break chemical bonds in larger molecules, producing smaller molecules. Amylases can break oat starch into sugars that make the drink sweeter and thinner.
Barista-style oat milk: Oat milk formulated to foam and remain stable when heated for coffee drinks. Added oils and stabilizers help it texture milk-based espresso drinks.
Cow's milk: The nutrient-rich liquid produced by mammary glands of cows and consumed as food. It is the main dairy product oat milk is used to replace, but its nutrients differ.
Oat: A cereal grain from the grass species Avena sativa, eaten whole or processed into foods. Oats supply the grain, fiber, and starch from which the drink is made.
Avena sativa: The scientific name for the cultivated oat species grown for grain and forage. This species is the botanical source of the oats used in most oat milk.
Starch gelatinization: The swelling and structural change of starch granules when heated in water. Heating oat starch can thicken the liquid and affect its mouthfeel.
Latte art: The practice of creating patterns on espresso drinks by pouring steamed milk or a milk alternative. Foamed oat milk can be poured to make designs, though its performance varies by formulation.
Soy milk: A plant-based drink made from soybeans and water. It is another widely used dairy alternative and generally contains more protein than oat milk.
Life cycle assessment: A method for estimating the environmental impacts of a product across its life cycle. It provides a framework for comparing oat milk with dairy and other drinks.
Water: A chemical compound composed of hydrogen and oxygen, with the formula H₂O. Water extracts and carries soluble oat components through the drink.

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