Plant Milks Show Shear‑Thinning, Study Finds
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- Vivek Sharma and his team at the University of Illinois Chicago examined eight milks—cow, goat, pea, soy, oat, almond, coconut and rice—measuring their viscosity.
- Plant milks (all except rice milk) exhibited shear‑thinning, meaning their viscosity drops when pressure is applied, classifying them as non‑Newtonian fluids.
- Trace gums comprising less than 0.1 % of the milk, derived from legumes or bacteria, are identified as the cause of the shear‑thinning behavior and also contribute to shelf stability and mouthfeel.
- Cow and goat milk showed a constant viscosity, indicating Newtonian flow, in contrast to the plant‑based milks.
- The study was presented on 18 March at the American Physical Society Global Physics Summit in Denver, Colorado.
- Spill behavior of shear‑thinning plant milks results in droplets spreading more on surfaces and a thinner coating on dipped foods, such as cookies.
Why it matters: Food scientists gain a measurable framework to engineer plant milks with targeted texture and stability, while manufacturers can adjust gum levels to control flow, potentially improving product performance and consumer experience. The insight that most plant milks shear‑thin, unlike animal milks, also explains everyday spill behavior and could guide formulation choices that balance mouthfeel with shelf‑life.
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