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Based on the article provided, here are three key points regarding the physics of plant-based milks:
Non-Newtonian "Shear-Thinning" Behavior: Most plant-based milks (except rice milk) are non-Newtonian liquids. Specifically, they exhibit shear thinning, meaning their viscosity decreases when pressure or force is applied. This makes them physically more similar to ketchup or shampoo than to animal milks, which have a constant viscosity.
The Role of Gums: This unusual flow behavior is caused by tiny amounts of gums (less than 0.1%) derived from legumes or bacteria. These additives are used by manufacturers to improve shelf-stability and create a "creamier" mouthfeel, but they significantly alter how the liquid drips and spreads.
Practical Impact on Consumers: The physics affects daily interactions; for example, droplets of shear-thinning plant milk will spread more if spilled on a counter, and a cookie dipped in it will receive a thinner coating compared to one dipped in cow's milk. Researchers hope understanding these properties will help scientists design better beverages with more desirable traits.
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