Understanding Non-Newtonian Liquids in Plant-Based Milk
Jack Andersen/Getty Images
The intriguing physics behind plant-based milk reveals complexities that researchers are unraveling, aiming to create improved versions of these beverages.
Vivek Sharma from the University of Illinois at Chicago, alongside his team, has found that the viscosity and flow properties of most plant milks differ significantly from traditional animal milks.
The team analyzed eight milk types: cow, goat, pea, soy, oat, almond, coconut, and rice, focusing on their viscosity or flow resistance. Their findings indicated that all plant-based milks, except rice milk, demonstrate a phenomenon called shear thinning, where viscosity declines under pressure.
This indicates that these plant milks are classified as non-Newtonian liquids, similar to ketchup or shampoo, flowing more easily under pressure compared to the constant viscosity of cow or goat milk.
According to Sharma, the presence of minimal amounts of legume and bacterial gums (often less than 0.1 percent) in plant milks contributes to their unique properties, providing enhanced shelf stability and a richer mouthfeel.
The non-Newtonian characteristics of these milks influence everyday interactions as well. For instance, a droplet of shear-thinning plant milk spreads more when spilled, while dipping cookies into the milk can alter its coating thickness.
By investigating the diverse properties of milk and the physics of their ingredients, researchers aim to innovate new beverages with optimal characteristics. Sharma notes that while experienced food scientists possess deep empirical knowledge, they rarely utilize rigorous physical models or measurements.
Sharma presented these findings during his lecture on March 18th at the American Physical Society Global Physics Summit in Denver, Colorado.
Topics:
Source: www.newscientist.com
