Why do some plant based milks require more emulsifiers than others?
I used to making milk from sunflower seeds and I always add the same amount of xanthan gum. I made my first raw quinoa milk and the water separated - but just a bit, maybe 1/4 of an inch - despite the fact that dry amounts of both sunflower seeds and quinoa and resulting liquids were pretty much the same. Next time I added a bit more of xanthan gum and it was ok. I'm thinking that could be because sunflower seeds have higher fat contents? 36% vs 2%.
Best Answer
Some plant products carry a good amount of lecithin, which is itself a potent emulsifier, so there is less need to add an extra emulsifier. Soy beans and sunflowers are both commercially exploited sources of lecithin isolates, so one can assume they have a lot.
Lecithin is also contained in eggs in a high concentration, and the reason eggs are often helpful in mayonnaise making - BTW, eggless mayonnaises can be homemade from soymilk, though not as easily as traditional mayonnaise.
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Why does milk need an emulsifier?
In dairy products such as flavoured milk, chocolate milk and recombined milk (made from milk powder and water), emulsifiers secure the desired emulsion stability, mouthfeel and particle suspension. They also provide stability for long life milk (UHT treated) by preventing separation.Does almond milk have emulsifiers?
Processed almond milk can contain many additives, such as sugar, salt, gums, flavors, and lecithin and carrageenan (types of emulsifiers). Certain ingredients like emulsifiers and gums are used for texture and consistency. They're safe unless consumed in extremely high amounts ( 25 ).Does soya milk have emulsifiers?
Emulsifiers are food additives that make foods more uniform in consistency and texture and help increase a food's shelf life. Emulsifiers are found in plant-based milks like almond, soy, and rice milk.What additives are in plant-based milk?
5 of The Most Common Nut Milk AdditivesFood Scientist Breaks Down Every Plant-Based Milk | WIRED
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