Fluoride concentration and pH of commercial oat milk products in Thailand
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Abstract
Objective: To determine the fluoride concentration and pH of commercially available oat-milk products sold in Thailand.
Materials and Methods: Thirty-seven oat-milk products (unsweetened n = 14, sweetened n = 23; pasteurized
n = 7, UHT n = 30) were analyzed. Fluoride concentration was measured using an ion-selective electrode and pH with a calibrated pH meter. Independent t-tests compared fluoride concentrations between sweetness types and processing methods (α = 0.05).
Results: Fluoride concentration ranged 0.0058–4.853 ppm (mean 0.95 ± 1.25 ppm) and pH 6.26–7.72
(mean 6.98 ± 0.41). No significant differences were found between sweetened vs unsweetened (p = 0.404)
or pasteurized vs UHT (p = 0.098) products.
Conclusion: Oat-milk products in Thailand show wide variation in fluoride concentration and near-neutral pH. Differences by sweetness type and processing method were not statistically significant.
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