Why Do They Put Oil in Almond Milk? Understanding the Additives

January 4, 2026 •

4 min read

A homemade batch of almond milk will naturally separate into layers, which is why they put oil in almond milk and other store-bought versions. Manufacturers add this and other emulsifiers to create a uniformly creamy texture and prevent the natural separation of water and solids over time.

Quick Summary

Manufacturers add oil to almond milk to create a creamy, dairy-like consistency and prevent the natural separation of ingredients. It acts as an emulsifier, enhancing stability and texture.

Key Points

Texture Enhancement: Manufacturers add oil to almond milk to create a rich, creamy mouthfeel that mimics dairy milk, as a simple almond-water mixture is often thin.
Emulsification and Stability: Oil acts as an emulsifier, preventing the natural separation of water and almond solids that would otherwise occur, ensuring a consistently blended product.
Extended Shelf Life: By stabilizing the mixture, oil helps extend the product's shelf life significantly compared to fresh, homemade versions.
Cost-Effectiveness: Manufacturers often use inexpensive seed oils, like sunflower or canola oil, to achieve the desired consistency at a lower cost.
Processing Concerns: The use of highly processed industrial seed oils, which are high in omega-6 fatty acids, raises concerns for some consumers about inflammation.
Additive Alternatives: Consumers can find oil-free, "cleaner" almond milk options or easily make their own at home to avoid these additives entirely.

The Core Reasons for Adding Oil

Unlike dairy milk, which contains naturally occurring fats to maintain its creamy, uniform appearance, plant-based milks like almond milk are inherently unstable mixtures of water and solids. Without intervention, these ingredients would quickly separate. The addition of oil serves several key functions to create the shelf-stable, palatable product consumers expect.

Enhancing Texture and Creaminess

One of the most immediate reasons manufacturers add oil is to improve the texture and 'mouthfeel' of the product. A simple blend of almonds and water can be thin and watery. Oil introduces a fat component that mimics the richness and creaminess of dairy milk, providing a more satisfying and familiar drinking experience for consumers.

Preventing Separation (Emulsification)

In food science, an emulsifier is an ingredient that helps mix and stabilize two liquids that don't typically mix, such as oil and water. Oils, often in combination with an emulsifying agent like sunflower lecithin, help to bind the almond particles and water together. This prevents the layers of water, nut pulp, and oil from separating and settling at the bottom of the carton, which would require the product to be shaken thoroughly before every use and have a much shorter shelf life.

Extending Shelf Life

By creating a stable, emulsified product, oil and other stabilizers also play a role in extending the almond milk's shelf life. Without these additives, homemade almond milk will only last for a few days in the refrigerator. The emulsified fat and water matrix helps preserve the product's consistency, allowing it to remain fresh and appealing for weeks or even months in a shelf-stable container.

What Types of Oil Are Used in Almond Milk?

Manufacturers have several options when it comes to adding oil to almond milk. The choice often comes down to cost, flavor neutrality, and public perception. Common choices include:

Sunflower Oil: A popular and widely used option, often added in combination with sunflower lecithin to act as an emulsifier and provide a creamy texture.
Canola Oil: Another cost-effective option for thickening and creating a smooth mouthfeel.
Rapeseed Oil: Similar to canola oil, this is another seed oil sometimes used for its emulsifying properties.

Concerns About Additives and Processed Oils

While functional, the use of certain oils and additives is not without controversy. Some nutrition experts raise concerns about the high levels of omega-6 fatty acids found in some industrial seed oils, which in excess may promote inflammation. Additionally, many of these oils are extracted using high-heat processes or chemical solvents. While the amounts in a single serving of almond milk are typically small, these factors lead some consumers to seek out cleaner, less processed alternatives. For example, some 'barista' style milks have more oil for better frothing in coffee. Other common additives like gums (e.g., xanthan, gellan) are used for thickening and stabilization, but some individuals report digestive issues from them.

Homemade vs. Store-Bought Almond Milk


Feature	Store-Bought Almond Milk	Homemade Almond Milk
Consistency	Uniformly smooth and creamy due to added oils and emulsifiers.	Naturally separates into water and sediment; must be shaken before use.
Ingredients	Often includes water, a low percentage of almonds, oils, stabilizers, vitamins, and sugar.	Typically consists of only almonds, water, and optional natural flavorings like vanilla or dates.
Additives	Contains various additives such as sunflower oil, gums (e.g., gellan), and preservatives.	Completely free of additives, preservatives, and added oils.
Shelf Life	Extended shelf life, ranging from weeks to months, thanks to stabilizers and preservatives.	Very short shelf life, usually lasting only 4-5 days in the refrigerator.
Cost	Generally more cost-effective for the average consumer due to mass production.	More expensive per ounce if using high-quality almonds, but gives control over ingredients.

Finding Cleaner Almond Milk and Alternative Options

If the additives in commercial almond milk are a concern, several options exist for finding a cleaner alternative. Many brands now offer additive-free versions by simply using a higher concentration of almonds to achieve a creamier, thicker texture. These milks, however, will require a good shake before serving due to natural separation. For the most control over ingredients, making almond milk at home is straightforward and requires only a few simple steps. The Minimalist Baker has a simple recipe that outlines the process. Look for brands that explicitly state "no oils added" or choose products with the shortest, simplest ingredient lists.

Conclusion

In summary, oil is a common ingredient in store-bought almond milk used to create a desired texture and ensure the product remains stable on the shelf. It acts as both a thickener and an emulsifier, binding the water and almond solids together. While convenient, the use of processed oils has led many consumers to seek out alternative brands with fewer additives or to make their own version at home. By reading labels carefully and understanding the role of these additives, you can make an informed choice about the almond milk that best fits your dietary preferences and needs.

Frequently Asked Questions

The healthiness of oil in almond milk depends on the type. Some brands use highly processed seed oils like canola or sunflower oil, which are high in omega-6 fatty acids. While the amount per serving is small, some health experts suggest limiting these due to potential links to inflammation. Healthier alternatives, like cold-pressed coconut oil, are sometimes used.

Homemade almond milk separates because it lacks emulsifiers and stabilizers. Store-bought versions include added oils and gums, such as sunflower lecithin or gellan gum, which bind the fat and water molecules together and prevent the mixture from settling.

Sunflower lecithin is a natural emulsifier derived from sunflower seeds. It is used in almond milk to help the oil and water blend smoothly, prevent separation, and improve the creamy appearance and texture of the beverage.

Yes, many brands now offer almond milk with no added oils or gums. These versions typically achieve their creaminess with a higher concentration of almonds. They will naturally separate and require a vigorous shake before pouring.

To avoid additives like oil, the most reliable method is to make your own almond milk at home with just almonds and water. If buying from a store, look for brands with short, simple ingredient lists that explicitly state "no added oils" or "unsweetened".

Yes, oil added to almond milk is different from the fat in dairy milk. Dairy milk fat is naturally emulsified, meaning it stays suspended in the milk without added agents. Almond milk, being water-based with added fat, requires emulsifiers to achieve a similar consistency.

Not all plant-based milks contain added oil. The need for added oil or emulsifiers varies by base ingredient. For example, coconut milk naturally contains fat, and some oat milks use natural starches for creaminess. However, many commercial brands add oil for enhanced texture and stability, particularly in 'barista' style versions.