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Good call, I’ll edit to clarify that. In milk you still get natural separation: https://www.foodbusinessnews.net/articles/10654-stabilizer-options-for-dairy-fo

Good call, I’ll edit to clarify that. In milk you still get natural separation: https://www.foodbusinessnews.net/articles/10654-stabilizer-options-for-dairy-formulations https://www.foodbusinessnews.net/articles/10654-stabilizer-o... It’s far more pronounced in milk products mixed with something else - chocolate milk, ice cream, etc.

djrogers 9y ago
Your edit does not clarify the fact that you are incorrect - what is sold as 'milk' in the US has no stabilizers or chemicals in it. Those are only present in milk-based products and milk-based drinks.
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sitharus 9y ago
That’s correct for milk-based drinks, they often have a ‘stabiliser’ added to improve the texture - often xanthan or guar gums - to make them feel creamier and keep the additives in suspension. In ice cream other gums are used to trap air in the mix leading to a lighter creamier feeling product that uses less milk. However fresh pasteurised and UHT milks contain no additives.