Noticed flakes in your plant-based milk when you heat it? Learn what causes this to happen and how to get a smoother result in your hot drinks.
1 Answer
Plant milks often develop flakes when heated due to the denaturation and coagulation of proteins, or the precipitation of minerals like calcium, which are less soluble at higher temperatures. This is more common in some plant milks than others, depending on their composition.
Detailed Explanation:
When plant milk is heated, several factors can contribute to the formation of flakes. The primary reason is the behavior of proteins within the milk. Plant-based proteins, like those found in soy, almond, or oat milk, are susceptible to denaturation when exposed to heat. Denaturation refers to the unfolding of the protein structure. Once unfolded, these proteins can aggregate and coagulate, forming visible particles or flakes.
Another contributing factor is the presence of minerals, particularly calcium. Some plant milks are fortified with calcium to match the nutritional profile of dairy milk. Calcium salts are generally less soluble at higher temperatures. As the milk heats up, the calcium can precipitate out of the solution, forming small, white flakes.
The specific type of plant milk also plays a role. For example, soy milk is more prone to flaking due to its higher protein content compared to almond milk. The acidity of the liquid being heated with the plant milk can also affect flaking. Acidic conditions encourage protein coagulation.
Pro Tip:
To minimize flaking, try gently heating the plant milk over low heat and stirring constantly. You can also try using a plant milk specifically designed for barista use, as these are often formulated to be more stable at higher temperatures and in acidic environments like coffee.