The Science Behind Almond Milk's Superior Frothing Ability and the Secret Additives in Barista Blend Oatmilk

As plant-based milk alternatives become more popular, coffee lovers face a tough choice: oat milk or almond milk? Each type has its own strengths, but one key difference stands out in coffee shops: almond milk froths better than oat milk.

Why does almond milk achieve superior frothing and why secret ingredients in barista blends of oat milk help it froth?

The Frothing Chemistry: Why Almond Milk Triumphs

Close-up view of almond milk froth in a latte

Almond milk has gained a strong following among baristas thanks to its exceptional frothing ability. Its frothing success mainly comes from its protein and fat content. Almond milk typically contains 1-2 grams of protein per cup, thanks to the proteins derived from almonds. This protein is essential for creating stable foam. The presence of emulsifiers in almond milk also allows for better air incorporation, which helps stabilize the froth as it heats.

Possible emulsifiers in almond milk

Read the ingredient list.

• Carrageenan

  A natural emulsifier derived from red seaweed that's also used as a thickener and preservative. Some studies have shown that carrageenan may cause intestinal inflammation. 

• Lecithin

  A natural emulsifier that helps bind water and fat in almonds. This gives almond milk a creamier texture. 

  
  

Other possible additives in almond milk

• Guar gum, xanthan gum, locust bean gum, and gum acacia are common stabilizers used in almond milk. 

• Sugar, salt, flavors, and preservatives like ascorbic acid and potassium citrate may also be added. 

• Some almond milks are fortified with vitamins and minerals. 

In contrast, oat milk has a higher carbohydrate content, particularly fibrous beta-glucans. These carbs contribute to a creaminess but also make the milk denser and less capable of holding air. In fact, oat milk contains about 16 grams of carbohydrates per cup compared to almond milk's 2 grams. While it may create a smooth texture, it lacks the structural integrity for that rich, airy foam that makes lattes delightful. It's clear that almond milk's balance of protein and fat gives it the edge when it comes to frothing.

The Barista Blend: Additives in Oat Milk

To enhance the frothing ability of oat milk, many manufacturers create specialized "barista blends." These blends often include a variety of ingredients to optimize performance. For instance, sunflower lecithin is a common emulsifier that helps achieve a creamier texture and long-lasting foam. Some blends may also have added oils, such as coconut or canola oil. These oils not only improve mouthfeel but also assist in frothing.

Additionally, some brands choose to fortify their oat milk with added vitamins and minerals. Not all oat milks are created equal, so it is wise to check ingredient labels.

Nutritional Considerations

Comparing the nutritional aspects of oat milk and almond milk reveals key differences. Almond milk typically contains about 30-60 calories per cup, making it a low-calorie choice. It is also a valuable source of vitamin E, which can be beneficial for skin health. In contrast, oat milk often comes in at around 120 calories per cup, with a richer carbohydrate profile that provides a feeling of fullness.

I addition to frothing better, almond milk froths better than oat milk because it has a higher protein content and a lower fat content. The protein in almond milk helps create a stable foam when frothing, while the lower fat content allows the bubbles to form more easily. Oat milk, on the other hand, has a higher fat content which can inhibit the formation of a stable foam. Additionally, almond milk tends to have a smoother texture which can contribute to better frothing

Barista-style oat milk typically contains additives that improve its frothing ability,

texture, and stability under heat. These additives include:

Know what ingredients are added to your blends.

1. Vegetable Oils (e.g., Rapeseed or Sunflower Oil) – Added to increase creaminess and help with microfoam stability.

2. Acidity Regulators (e.g., Dipotassium Phosphate) – Helps prevent curdling when mixed with acidic coffee.

3. Gums and Emulsifiers (e.g., Gellan Gum, Locust Bean Gum, Lecithin) – Improve texture and help maintain foam stability.

4. Enzymes (e.g., Amylase) – Break down starches in oats to create a naturally sweeter, smoother product.

These ingredients work together to ensure that the oat milk steams well and produces a rich, creamy microfoam suitable for latte art.

Final Thoughts

In the ongoing contest of oat milk versus almond milk, the frothing ability of almond milk shines through thanks to its protein and fat composition. While oat milk holds its own, especially in creamy blends, the additives in barista blends are crafted to improve frothing performance. By understanding the science behind these beverages and their additives, consumers can make more informed choices that match their coffee preferences.

Cheers to coffee with friends.

Whether you aspire to be a barista perfecting the ultimate latte or just enjoy crafting your coffee at home, knowing how each milk performs can elevate your brewing experience. So, the next time you're at your local café, consider how these factors influence your beverage and enjoy your coffee just the way you love it!

Mmmm!

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