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Other Plant Milks > Almond Milk > Dairy Milk (i.imgur.com)
submitted 2 years ago by usernamesAreTricky@lemmy.ml to c/memes@lemmy.ml
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(yes, it even uses less water in water-scarce places)

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[-] 7eter@feddit.de 3 points 2 years ago

Amylase... It’s an enzyme that breaks starch into sugar. Without it the oat milk will probably be pretty thick or even kind of slimy

oh wow that's a good hint! Whenever i tried making oat milk myself yet it ended up either slimy or otherwise to watery.

I wonder why i have never seen it as an ingredient in commercial plant milk yet.

[-] CraigeryTheKid@beehaw.org 3 points 2 years ago

You don't necessarily need to declare enzymes in food manufacturing. They are consumed/used/deactivated before the final product. They would be listed as "processing aids" in the process description, just like pH adjustment chemicals, activated carbon treatment, antifoamer, etc.

Source: engineer in food industry.

[-] 7eter@feddit.de 2 points 2 years ago

With answers like this I have the feeling Lemmy is finaly complete! Thank you!

this post was submitted on 03 Jun 2023
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