Table 1.
The bases, thickeners, stabilizers, and oils as declared on the labels of all the samples.
| Base | Thickener | Stabilizer or Preservative |
Oil (g/100 mL) | |
|---|---|---|---|---|
| D1 | Dairy | None | None | Milk fat (2.5) |
| D2 | Dairy | None | None | Milk fat (4) |
| P1 | Oat base (water, oat 12%), potato protein |
Potato starch | Calcium carbonate (E170), Tricalcium phosphate (E341) | Rapeseed oil (2.2) |
| P2 | Oat base (water, oat 8.5%) | Modified starch, pectin | Potassium sorbate (E202) | Canola oil (2.4) |
| P3 | Oat base (water, oat flakes 8%) | Starch (corn, potato), pectin | Tricalcium phosphate (E341) | Canola oil (2.5) |
| P4 | Water, oat 12%, and potato protein | Starch (tapioca, potato), xanthan, and locust bean gum | None | Canola oil (0.8) |
| P5 | Oat base (water, oat 8.2%), pea protein |
Modified potato starch | None | Canola oil (0.9) |