Why Additives Are Used in Almond Milk
Store-bought almond milk is a highly processed product designed to have a consistent taste, texture, and extended shelf life, which is not naturally possible with just almonds and water. Additives play several key roles in achieving this:
- Stabilization: Prevents the separation of the almond solids from the water, which occurs naturally in homemade varieties.
- Texture and Creaminess: Gives the beverage a smoother, more palatable mouthfeel that is less watery and more like dairy milk.
- Fortification: Adds essential nutrients like calcium, vitamin D, and vitamin B12 that are either not naturally present or in low amounts.
- Preservation: Helps prevent spoilage and keeps the product fresh for longer, especially for shelf-stable options.
Common Thickeners and Emulsifiers
To create a uniform and creamy consistency, commercial almond milk relies on a variety of thickeners and emulsifiers.
Gellan Gum
Gellan gum is a vegan gelling agent created through fermentation. It is a popular stabilizer that ensures nutrients remain suspended throughout the liquid and prevents separation, eliminating the need to shake the carton before each use. It is used in very small amounts and is generally considered safe.
Locust Bean Gum
Derived from the carob bean, locust bean gum is another common stabilizer and thickener. It works alongside other gums to give almond milk its creamy texture and prevent solids from settling. Some individuals may experience digestive upset from certain gums.
Carrageenan
Perhaps the most controversial additive, carrageenan is a thickener extracted from red seaweed. Historically used to improve texture, some studies have raised concerns about its link to inflammation, gastrointestinal issues, and even potential carcinogenicity in animal studies. As a result, many brands now advertise their products as "carrageenan-free".
Sunflower or Soy Lecithin
Lecithin acts as an emulsifier, binding the water and fat together to prevent curdling or separation. It is sourced from soy or sunflower seeds. For some sensitive individuals, lecithin, though natural, can cause digestive discomfort.
Fortified Nutrients
Since almonds themselves offer limited quantities of certain nutrients, especially after processing, many manufacturers add synthetic vitamins and minerals to boost the nutritional profile, especially to appeal to those replacing dairy milk.
- Calcium Carbonate: Added to fortify the product with calcium for bone health. Calcium carbonate is sometimes criticized for not being as readily absorbed as calcium from food sources.
- Vitamins D2 and B12: Essential for those on a vegan diet, as B12 is typically found in animal products.
- Vitamin A Palmitate: Added for immune and eye health.
- Vitamin E: A naturally occurring antioxidant in almonds that is also sometimes added for higher concentration.
Sweeteners and Flavors
Beyond the base ingredients, many almond milk products also include sweeteners and flavors.
- Cane Sugar: A common sweetener used in "original" and flavored varieties to enhance taste. Unsweetened versions are free of added sugars.
- Natural Flavors: These are often used to mask off-notes from processing and improve the overall palatability. While the term "natural" is regulated, the specific compounds can vary, and some people prefer to avoid them entirely.
Comparison: Store-Bought vs. Homemade Almond Milk
To help you decide which is right for you, here is a comparison of typical store-bought and homemade almond milk.
| Feature | Store-Bought Almond Milk | Homemade Almond Milk |
|---|---|---|
| Ingredients | Water, a low percentage of almonds, gums, emulsifiers, sweeteners, and fortified vitamins | Water and a high percentage of almonds (often soaked), plus optional natural sweeteners or flavorings |
| Consistency | Uniform and consistent due to thickeners and stabilizers | Tends to separate, requiring a shake before use |
| Nutrient Density | Fortified with vitamins like B12 and D, but naturally low in protein and other nutrients | Higher almond content can mean more natural nutrients, but lacks fortification |
| Shelf Life | Extended, thanks to processing and preservatives. Can be refrigerated or shelf-stable | Short, typically lasting only a few days in the refrigerator |
| Convenience | Ready-to-drink with a consistent taste and texture | Requires time for soaking, blending, and straining |
How to Choose the Healthiest Almond Milk
When purchasing almond milk, the best practice is to read the ingredient label carefully. For a cleaner product, look for brands with minimal, recognizable ingredients. If you prefer avoiding thickeners and stabilizers, opt for brands like Califia Farms or Elmhurst, or consider making your own at home. When in doubt, prioritize unsweetened versions to avoid added sugars and choose options fortified with essential vitamins like calcium and D. Some research into the potential health concerns of additives like carrageenan is available from organizations like the Cornucopia Institute, though many brands have removed it since public awareness grew.
Conclusion
The contents of store-bought almond milk extend far beyond just almonds and water. Additives are deliberately included to improve texture, prevent separation, prolong shelf life, and add nutrients that would otherwise be lacking. Common additions include various gums (gellan, locust bean), emulsifiers (lecithin), and fortified vitamins (A, D, B12), along with potential sweeteners and natural flavors. While these ingredients are deemed safe in small quantities for most people, some individuals may experience digestive sensitivity, and those seeking the purest form can opt for homemade or premium brands with shorter ingredient lists. By understanding the function of these additives, consumers can confidently navigate the vast selection and make a choice that aligns with their dietary needs and preferences.
