Located in the Changling Industrial Zone II, Nanchang City, Jiangxi Province, Nanchang Tellcan Food Science Co.,Ltd. is ranked among the "Top 100 Enterprises in China's Food Additives Industry." We specialize in the R&D, production, and sales of food additives, with a core focus on deep-processing technologies.
Supported by a robust technical team, Tellcan operates advanced pilot production lines, R&D laboratories, and quality control systems. We maintain the HACCP 22000 Food Safety Management System, ensuring every batch of Oat Milk Stabilizer meets global standards.
Tellcan has earned prestigious recognitions, including the Nanchang Municipal Enterprise Technology Center and the Jiangxi Provincial Certificate for Specialized, Refined, and Innovative Enterprises. Our innovation drives the future of food science.
As the global market shifts toward plant-based alternatives, the demand for high-performance Oat Milk Stabilizers has surged. The technical challenge lies in managing the high fiber and protein content of oats while maintaining a creamy, dairy-like mouthfeel. Tellcan’s R&D focus involves a three-tier technical roadmap:
Leveraging amylases and proteases during the stabilization process to ensure that the natural sweetness of oats is preserved while preventing starch retrogradation.
Utilizing high-purity Gellan Gum, Microcrystalline Cellulose (MCC), and specialized emulsifiers to create a stable suspension grid that prevents sedimentation for over 12 months.
Transitioning toward single-ingredient declarations and organic-compliant stabilizers that meet the stringent "Clean Label" requirements of EU and North American markets.
| Parameter | Conventional Stabilizers | Tellcan Next-Gen Systems | Impact on Oat Milk |
|---|---|---|---|
| pH Stability | 6.5 - 7.0 | 4.0 - 7.5 | Enables acidic oat-based coffee creamers |
| Thermal Resistance | Standard UHT | Ultra-High Temp (145°C+) | Prevents protein denaturation during sterilization |
| Mouthfeel Index | Variable | Enhanced Creaminess (Customizable) | Mimics 3.5% fat whole milk texture |
Years of Experience
Industry Patents
Global Clients
Certified Quality
Our China Factory 4.0 initiatives integrate real-time data monitoring with automated blending lines. For global exporters, this means unmatched batch-to-batch consistency. We address global procurement needs through:
Finished Product Inspection
Stability Testing Equipment
Research & Development Lab
Application Laboratory
Stabilizer Production Line
Quality Assurance Certificates
We provide full documentation for FDA, EFSA, and local regulatory bodies in Southeast Asia and the Middle East. Our stabilizers are non-GMO and available with Halal/Kosher certifications upon request.
Our "Five-Star Service" includes sensory paneling to ensure your oat milk matches the flavor profile of market leaders, focusing on aftertaste elimination and color stabilization.
Reducing the carbon footprint of plant-based milk through lower-dosage stabilizers that achieve higher efficiency, reducing transport costs and environmental impact.
A: Most Tellcan stabilizer systems for oat milk consist of a blend of hydrocolloids such as Gellan Gum, Dipotassium Phosphate for pH buffering, and specialized emulsifiers to stabilize the oil-in-water emulsion. We also offer fiber-enriched blends.
A: Our systems are engineered to withstand temperatures of 140°C-145°C. The hydrocolloid network protects the plant proteins from heat-induced aggregation, ensuring a smooth texture post-sterilization.
A: Yes. Our stabilizers work independently of sugar content. For "No Added Sugar" products, we often recommend our composite systems that enhance the natural perceived sweetness of the oat base.
A: Absolutely. Our "Tellcan Technology Forum" and application labs provide clients with comprehensive R&D support, including pilot-scale testing and formulation optimization.
A: When combined with proper aseptic packaging, our stabilizer systems can maintain product homogeneity and prevent sedimentation for 9 to 12 months at room temperature.
Tellcan Food
