Almond milk typically turns white due to the addition of titanium dioxide, as it naturally has a beige or yellowish hue.
While the exact process can vary slightly depending on the manufacturer, the general explanation is as follows:
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Natural Color: Almonds, when processed into milk, create a liquid that is not naturally white. It tends to have a light beige or yellowish color derived from the almonds themselves.
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Titanium Dioxide Addition: To achieve the desired white color that consumers associate with milk, many almond milk manufacturers add titanium dioxide (TiO2). Titanium dioxide is a common food-grade pigment used to brighten and whiten products.
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Dispersion and Reflection: Titanium dioxide particles are incredibly small and, when dispersed throughout the almond milk, they scatter light very efficiently. This scattering of light across all wavelengths results in the perception of whiteness.
In essence, the addition of titanium dioxide helps almond milk mimic the appearance of dairy milk by creating a visually appealing and uniform white color.
