1, fish soup becomes white because the fat in the soup is wrapped by the emulsifier or soluble protein, emulsification occurs suspended in the water, the optical effect caused by scattering.

2, an important factor affecting the creamy white color is the concentration of protein and fat, especially with fat, usually the richer the fat content, the soup is easier to boil into a creamy white. Traditionally made fish white soup will be over-oiled, there will be more fat, so that the fish soup in the cooking process, more emulsification, the color is more white. Because in the simmering or cooking process, the fat contained in the meat overflow, some water-soluble proteins in the muscle tissue and lecithin dissolved in the bone, collagen hydrolyzed into gelatin molecules in the skin, and at the same time, because of the heating, the broth will be in the pot constantly boiling, boiling will make the fat tissue is crushed into tiny particles, and lecithin, gelatin molecules and some proteins with emulsifying properties play the role of the emulsifier! The important role of the tiny particles will be stable and uniformly dispersed in the water, and then the formation of a water-in-oil emulsion, which makes the soup thick white like milk.

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