 The starch content (50–60%) is challenging during UHT treatments because of starch's relatively low gelatinization temperature.To overcome this, producers use an enzymatic hydrolysis of starch by alpha- and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures.Fortifying oat milk with essential nutrients may include vitamin D, vitamin A, vitamin B12, riboflavin, calcium, and protein.