Why does soy milk solidify when making tea?

Soy milk solidifies when making tea due to a process called coagulation, which is the clumping together of proteins. Here's a breakdown:

* Soy milk contains proteins: Soy milk is rich in proteins, primarily soy protein. These proteins are naturally folded into specific shapes.

* Heat and acidity: When you add hot water to make tea, the heat disrupts the natural folds of the soy protein molecules. Additionally, the tannins in tea are acidic, which further destabilizes the protein structure.

* Protein clumping: With the protein structure disrupted, the individual molecules start to interact with each other, forming clumps or aggregates. These clumps are what you see as the solidified soy milk in your tea.

Factors that can influence soy milk coagulation:

* Temperature: Higher temperatures lead to faster coagulation.

* Acidity: More acidic teas (like black tea) will cause more coagulation than less acidic teas (like herbal tea).

* Type of soy milk: Un-fortified soy milk with fewer added stabilizers will solidify more readily.

* Storage time: Soy milk that has been sitting on the shelf for a longer time may be more likely to solidify.

Tips to avoid soy milk coagulation:

* Use lower temperatures: Add hot, but not boiling, water to your tea.

* Choose less acidic tea: Consider herbal teas or green teas.

* Use fortified soy milk: Soy milk with added stabilizers (like guar gum) will be less prone to coagulation.

* Add soy milk after brewing: Brew your tea first, then add the soy milk.

Important note: Although coagulation can make soy milk look unpleasant in your tea, it's generally harmless. You can still drink the tea, even if the soy milk has solidified.