The present invention, relates to oat-based dispersions, to food products containing said oat-based dispersions, and to processes for forming the aforementioned products, wherein the processes include reducing the particle size of oat raw material, preferably by at least one of high-pressure homogenisation, microfluidization and wet milling.

The present invention relates to an apparatus and a procedure of pasteurization of food, preferably nuts and, particularly, almonds.