How to Stabilize Plant-Based Milks & Cocoa Drinks

Quick answer (TL;DR): A three-part system of 0.25 % iota carrageenan + 0.05 % high-acetylated cellulose gum + 0.40 % sunflower lecithin prevents creaming and cocoa sediment in most oat, almond, and soy beverages—without chalky mouthfeel.

Side-by-side bottles: separated oat milk versus perfectly stable oat milk
Left: 24 h standing — fat ring & cocoa sludge. • Right: Same recipe with the Cape Crystal stabilizer trio—creamy and homogenous.

Why Plant Milks Separate

  • Low protein network: Unlike cow’s milk casein micelles, nut/oat particles don’t trap fat droplets.
  • Large fat globules: Cold-press oils can float and coalesce.
  • Cocoa fines: Tiny, dense particles settle unless viscosity is raised.

Recommended Stabilizer System

Component % w/w (finished drink) Role
Iota carrageenan 0.25 % Forms weak elastic network; resists creaming
Acetylated cellulose gum (HPMC-E4M) 0.05 % Boosts viscosity without gel; adds heat stability
Sunflower lecithin 0.40 % Emulsifies oil droplets; improves mouthfeel
Optional: calcium carbonate 0.12 % Mineral fortification; activates carrageenan

 

Processing Steps

  1. Pre-blend powders with 10 × weight sugar to avoid clumps.
  2. High-shear disperse into 50 °C water-oil slurry.
  3. Pasteurize at 85 °C / 30 sec; homogenize 2-stage (200 bar / 50 bar).
  4. Cool to 25 °C; add flavor & fill aseptically.

Bundle: Iota Carrageenan + Sunflower Lecithin – save 10 % when bought together.

FAQs Within the FAQ

Can I replace iota carrageenan with gellan or pectin?

LA gellan (0.03 %) can work but gives a firmer gel and may settle cocoa fines. LM pectin requires higher dose (≥ 0.3 %) and calcium control.

Will lecithin affect flavor?

At ≤ 0.4 % sunflower lecithin is neutral; soy lecithin can add beany notes.

 

References & Further Reading

  • Cruz, N. et al. “Hydrocolloid–emulsifier synergy in oat milks.” Food Hydrocoll. 140 (2024): 109035.
  • US FDA CFR §172.620 – Carrageenan; §184.1034 – Lecithin.
  • Cape Crystal Blog – Thickeners for Dairy.

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.


Last reviewed: 19 June 2025

 

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