Nutrition & Food

·

Study

Tremella Polysaccharides Keep Dairy and Plant Drinks Stable

Tremella Polysaccharides Keep Dairy and Plant Drinks Stable

Tremella

What they found

Tremella polysaccharides doubled emulsifying activity and boosted drink stability by 82%.

Tremella polysaccharides doubled emulsifying activity and boosted drink stability by 82%.

The number

boosting stability by 82%

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Compound

polysaccharides

polysaccharides

Published in

International Journal of Biological Macromolecules

International Journal of Biological Macromolecules

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Dairy Stability

Dairy Stability

Tremella mushroom polysaccharides keep dairy and plant-based drinks smooth and stable, even in acidic conditions. They bind to whey protein, preventing clumping and separation, doubling emulsifying activity, and boosting stability by 82%. This means creamier lattes, silkier sauces, and plant-based drinks that don’t split—naturally.

Tremella mushroom polysaccharides keep dairy and plant-based drinks smooth and stable, even in acidic conditions. They bind to whey protein, preventing clumping and separation, doubling emulsifying activity, and boosting stability by 82%. This means creamier lattes, silkier sauces, and plant-based drinks that don’t split—naturally.

Alzheimer’s Hope, Gut-Healing Mushrooms, and Psilocybin for Pain & Memory

Read the original study ↗

Get Shroom Scan

Next study

Jelly Fungus Glycolipids Preserve Drinks Better Than Synthetics ›

Shroom Scan · Every Friday

Get Studies Like This, Translated, Every Week

Ten new studies a week, each boiled down to what it found and why it matters to you. Free, and one click to leave.

See what's inside →