(yes, it even uses less water in water-scarce places)

  • 7eter@feddit.de
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    1 year ago

    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
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      1 year ago

      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
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        1 year ago

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