Fat

Some of the long simmering soup the reason why the milky white color, just fat emulsification phenomenon, and the nutritional value of how high the wind horse and cattle have nothing to do. That is to say, the lipids of the microspheres evenly dispersed in the water, causing light scattering and become milky. This is just an optical phenomenon brought about by the emulsification effect.

For example, when you boil a stick bone, when you boil chicken skin, when you boil crucian carp, when you boil a roast duck duck rack, when you boil an egg yolk ...... will dissolve some collagen or other soluble proteins, as well as a variety of phospholipids, which have the effect of natural emulsifiers. In the water rolling boiling conditions, protein and phospholipids can help fat microspheres stable dispersion in the water, so the soup will be able to cook into a milky white. The higher the fat content, the creamier the color, the thicker the soup, so when you make carp milk soup, the fish must be fried in oil, otherwise the soup will be too thin.

Expanded:

Marrow in bone broth is supposed to be a good thing. Similar to human development, the bone marrow cavities of young animals such as pigs, cows and sheep are red bone marrow capable of making blood cells and lymphocytes, which are rich in iron and protein. When cooked, the red bone marrow turns brown. However, as the animal continues to mature, the red bone marrow will continue to turn into yellow bone marrow and lose its blood-forming function. After the yellow bone marrow is cooked, it is the white bone marrow we see, which has a greasy feeling when eaten.

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