Most retail nut milk is actually mixed with a variety of gums and other texture enhancers.
Fresh, homemade oat milk is actually really easy to make by that process, but store-bought oat milk needs to have consistent flavor and texture/mouth-feel. So there is a bit more that goes into it.
This is also true of other non-dairy milks. That’s why I only use Trader Joe’s or Westsoy shelf-stable soy milk for making yogurt. No gums.
These are industry standard additives, that are trivial to develop recipes for. The research involved is minimal, and wouldn't represent a significant portion of the business.
Most retail nut milk is actually mixed with a variety of gums and other texture enhancers.
Fresh, homemade oat milk is actually really easy to make by that process, but store-bought oat milk needs to have consistent flavor and texture/mouth-feel. So there is a bit more that goes into it.
This is also true of other non-dairy milks. That’s why I only use Trader Joe’s or Westsoy shelf-stable soy milk for making yogurt. No gums.
These are industry standard additives, that are trivial to develop recipes for. The research involved is minimal, and wouldn't represent a significant portion of the business.