this post was submitted on 03 Jun 2023
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Other Plant Milks > Almond Milk > Dairy Milk (i.imgur.com)
submitted 1 year 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 1 year ago (1 children)

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 1 year ago (1 children)

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 1 year ago

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