Why is there oil in non-dairy milk?

Oil is often added to non-dairy milk to improve its texture, shelf life, and overall palatability, mimicking the creamy consistency of dairy milk.

Reasons for Adding Oil to Non-Dairy Milk

Non-dairy milk often contains added oils, typically industrial seed oils like canola or rapeseed oil, for several key reasons:

Emulating Dairy Milk Texture: Plant-based milks can sometimes be thin or watery. Adding oil helps create a richer, creamier texture that more closely resembles dairy milk.
Extending Shelf Life: Oils can act as preservatives, helping to extend the shelf life of non-dairy milk products, particularly those sold unrefrigerated.
Preventing Separation: Oils act as emulsifiers, helping to bind water and other solids in the milk to avoid separation and maintain a homogenous consistency.
Improved Palatability: The addition of oil can improve the overall taste and mouthfeel of non-dairy milk, making it more appealing to consumers.
Cost-Effectiveness: Industrial seed oils like canola and rapeseed are often inexpensive, making them a cost-effective ingredient for manufacturers.

Canola Oil (Rapeseed Oil): A common and inexpensive option.
Sunflower Oil: Another frequently used oil, often chosen for its neutral flavor.

While oils serve functional purposes, some consumers are concerned about the types of oils used in non-dairy milk, particularly:

Industrial Seed Oils: Oils like canola and sunflower are often highly processed.
Omega-6 Fatty Acid Content: These oils are high in omega-6 fatty acids, and an imbalance between omega-6 and omega-3 fatty acids in the diet can be a concern for some.

Consumers seeking to avoid added oils can:

Read Labels Carefully: Check the ingredient list for added oils.
Make Homemade Non-Dairy Milk: This allows for complete control over ingredients.
Choose Unsweetened Varieties: Some unsweetened versions may contain less or no added oil.
Look for Specific Brands: Some brands are committed to using minimal ingredients or healthier oil options.