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Citation: Yuanqingshan Yuan, Rui Li, Weiguang Zhao. The Science behind Milky White Lamb Soup: Exploring Colloidal Chemistry in Traditional Cooking[J]. University Chemistry, ;2026, 41(2): 314-322. doi: 10.12461/PKU.DXHX202503017 shu

The Science behind Milky White Lamb Soup: Exploring Colloidal Chemistry in Traditional Cooking

College of Chemistry, Nankai University, Tianjin 300071, China

Corresponding author: Weiguang Zhao, zwg@nankai.edu.cn
Received Date: 3 March 2025
Revised Date: 21 May 2025

Does a bowl of creamy, aromatic lamb soup require technology and brute force? Behind the “white soup incident” that sparked nationwide debate in late 2024 lies an intriguing food science mystery. This article aims to reveal the science behind “white soup” through simple home experiments. Results indicate: alkaline water and collagen both facilitate the emulsification of oil and water; the soy milk maker acts as a “physical wizard”, pulverizing fats into nano-sized particles to rapidly achieve the pinnacle of emulsification. Traditional lamb soup preparation requires no industrial additives. Through “natural magic” (phospholipids and collagen) and “physical magic” (boiling), enhanced by the “magic of time”, it achieves a stable, milky soup with a unique “aroma code”. Yet for modern consumers with high-fat diets, while white soup is delightful, moderation is advised.
- Home laboratory,
- Milky white lamb soup,
- Emulsification,
- Surfactant,
- Colloidal chemistry
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