What is the thickening agent in oat milk?

According to food science experts, the thickening agent in oat milk is typically a food-grade stabilizer, also known as a hydrocolloid. This ingredient is added to prevent separation, improve consistency, and provide the creamy mouthfeel that consumers expect from commercial plant-based milks.

Quick Summary

The creamy texture in commercial oat milk comes from stabilizing gums like xanthan, gellan, and guar, and sometimes carrageenan, which prevent separation. Homemade recipes often use natural methods like oils, starches, or nut butters to achieve a thicker consistency.

Key Points

• Common Additives: Commercial oat milk often uses food gums like xanthan, gellan, and guar to achieve a creamy texture and prevent separation.

• Gellan Gum's Role: Gellan gum is specifically effective at keeping fortified minerals, such as calcium, suspended evenly throughout the milk.

• Potential for Digestive Issues: Some individuals with sensitive digestive systems may experience bloating or discomfort from the gums used as thickeners.

• Thickening Homemade Oat Milk: For a naturally thicker homemade version, use a higher proportion of old-fashioned rolled oats and avoid over-blending to prevent a slimy consistency.

• Natural Alternatives: Adding a small amount of healthy fat like sunflower oil or a nut butter can enhance the creaminess of homemade oat milk.

• Enzymatic Processing: Commercial brands often use enzymatic hydrolysis to naturally break down oat starches, resulting in a smoother, sweeter, and more stable product.

• Carrageenan Controversy: This seaweed-derived thickener has faced scrutiny due to links with gastrointestinal inflammation in some animal studies, leading many brands to remove it.

Common Thickening Agents in Commercial Oat Milk

In commercial oat milk production, a variety of hydrocolloids, or food gums, are used to create a consistent, smooth texture and prevent the natural separation of water and solids. These ingredients are crucial for shelf stability and consumer appeal. While some consumers prefer products without these additives, they are generally recognized as safe by food regulatory bodies like the FDA.

Xanthan Gum

Xanthan gum is one of the most widely used food additives for thickening and stabilizing. It is a polysaccharide produced by the fermentation of sugar by the bacterium Xanthomonas campestris. A very small amount is needed to dramatically increase the viscosity of a liquid, making it a cost-effective choice for manufacturers. For oat milk, xanthan gum ensures that the product remains a stable emulsion, preventing a watery, grainy texture.

Gellan Gum

Gellan gum is another popular thickener, produced by bacterial fermentation. It is known for its ability to create a suspension, keeping larger particles from settling at the bottom of the carton. This is particularly important for fortified oat milk, as it helps suspend added minerals like calcium that can otherwise precipitate. Gellan gum is often used in barista-style oat milks to ensure a smooth, stable foam when steamed.

Carrageenan

Derived from red seaweed, carrageenan functions as both an emulsifier and a thickener. It creates a gel-like structure that gives the oat milk a rich, creamy mouthfeel. However, carrageenan has become a controversial additive, with some studies in animals linking it to gastrointestinal inflammation. While the FDA has approved food-grade carrageenan, some consumers prefer to avoid it, and many brands have responded by removing it from their recipes.

Other Agents: Guar Gum and Lecithin

Guar gum, a flour made from guar beans, is also used as a thickener and stabilizer. It has a similar function to xanthan gum in preventing separation and increasing viscosity. Lecithin, an emulsifier sourced from soy or sunflower, is another ingredient used to help oils and water mix effectively, contributing to a smoother texture.

How to Thicken Homemade Oat Milk Naturally

For those who make oat milk at home, additives are not necessary to achieve a desirable texture. A few simple techniques and natural ingredients can produce a creamier, thicker consistency without the need for commercial gums.

• Use Old-Fashioned Rolled Oats: These oats release more starch when blended compared to quick or instant oats, resulting in a naturally creamier and thicker milk.
• Blend with Less Water: Adjusting the oat-to-water ratio is the simplest way to control thickness. Using less water will result in a richer, denser milk.
• Add Natural Fats: Incorporating a small amount of a neutral oil like canola or sunflower oil during blending can add to the creaminess and mouthfeel. A tablespoon of nut butter or shredded coconut can also work well.
• Avoid Over-Blending: Over-blending the oats can lead to a slimy, gelatinous texture due to the release of excess starch. Blending for no more than 30-45 seconds is typically recommended.
• Add a Starch Slurry: For specific recipes like sauces or gravies, a simple cornstarch or arrowroot starch slurry can be used to thicken heated oat milk.

Comparison of Oat Milk Thickening Methods

Feature	Commercial Gums (Xanthan, Gellan)	Natural Thickeners (Oats, Fats)	Cooking Starches (Cornstarch)
Application	Commercial products, shelf-stability	Homemade oat milk, basic recipes	Cooking and baking, heated recipes
Ease of Use	Powder added during manufacturing	Simple recipe adjustments	Requires heating to activate
Effect	Excellent stability, prevents separation	Natural creaminess, some separation	Thickens significantly, must be heated
Ingredient Cost	Very low, highly efficient	Moderate, requires quality ingredients	Low, standard pantry item
Health Concerns	Some gums linked to digestive issues	Generally none, depends on added fats	Generally none

Health Considerations of Additives

While most thickening agents used in oat milk are deemed safe by regulatory bodies, it is prudent for consumers to consider a few factors, especially for those with digestive sensitivities.

Digestive Issues

Some individuals with sensitive digestive systems have reported bloating or discomfort from consuming gums like xanthan and guar. These fiber-based additives can be difficult to digest for some and may ferment in the gut, leading to gas and bloating. The controversial additive carrageenan has also been linked to gastrointestinal inflammation in animal studies.

Ultra-Processed Foods

From a dietary perspective, store-bought oat milk containing multiple additives falls into the category of an ultra-processed food. A short and simple ingredient list, with only oats, water, and perhaps a pinch of salt, indicates a less-processed product. While convenient, commercial milks often contain added oils and sweeteners alongside thickeners to create the desired taste and texture.

The Oat Milk Making Process and Its Impact on Texture

The inherent texture of oat milk is a delicate balance influenced by the milling and blending process. Commercially, manufacturers use specialized enzymes during the process to break down the oat starch into smaller, soluble sugars. This enzymatic process results in a naturally smoother, sweeter, and more stable product, reducing the reliance on artificial thickeners. Homemade oat milk, which lacks this enzymatic treatment, relies on thorough blending and straining to prevent a grainy or slimy texture. Using cold water and avoiding over-blending are key techniques to prevent a thick, gelatinous result. The quality and type of oats used also play a significant role in the final consistency.

Conclusion

The thickening agent in commercial oat milk is most commonly a food gum, such as xanthan, gellan, or guar gum, which functions as a stabilizer to prevent separation and create a creamy texture. While these additives are generally safe, some individuals may prefer to avoid them due to digestive sensitivities. For homemade oat milk, achieving a thicker consistency can be done naturally by using old-fashioned rolled oats, a higher oat-to-water ratio, or incorporating a small amount of healthy fat like coconut oil. Understanding these different methods empowers consumers to make informed choices about their preferred oat milk, whether store-bought or made at home.

The Rise of Oat Milk and Thickeners

The popularity of oat milk has soared due to its neutral flavor, creamy texture, and sustainable production. This demand has driven innovation in food science, leading to the development of better thickening and stabilizing agents to create a product that competes directly with dairy milk in mouthfeel and performance, especially in coffee and cooking. For those looking for a clean label, many brands now offer versions with minimal ingredients, relying more on high-quality oats and advanced processing to achieve a desirable consistency.

Overherd offers more information on common additives in plant milks.

Frequently Asked Questions

Why is my homemade oat milk slimy?

Your homemade oat milk is likely slimy because the oats were over-blended. Excessive blending releases too much starch, which creates a gelatinous, slimy texture. To avoid this, blend for no more than 30-45 seconds and use cold water.

Can I get oat milk without thickeners?

Yes, many brands now offer oat milk with minimal ingredients, often just oats, water, and salt, which do not contain added thickeners or gums. You can also make your own at home to control the ingredients.

What is xanthan gum made from?

Xanthan gum is a polysaccharide produced by fermenting simple sugars, such as those from corn, soy, or wheat, with the bacterium Xanthomonas campestris.

Is carrageenan in oat milk bad for you?

The safety of carrageenan is a debated topic. While the FDA has approved its use, some animal studies suggest a link to gastrointestinal inflammation. If you have digestive sensitivities, you may wish to avoid it.

How does oil help thicken oat milk?

Adding a small amount of a neutral oil, like sunflower or canola oil, helps emulsify the oat milk, contributing to a smoother and creamier texture by suspending the fat throughout the liquid.

Why does commercial oat milk not separate like homemade?

Commercial oat milk contains stabilizing agents, such as xanthan or gellan gum, which prevent the natural separation of fats and water over time. Specialized enzymes used in production also create a more stable emulsion.

Can I use cornstarch to thicken oat milk?

Yes, for cooking purposes like making a sauce or gravy, a cornstarch slurry can effectively thicken heated oat milk. It is not suitable for achieving a creamy consistency in cold or raw oat milk.