Given the background description of some cooking related query, summarize the question into a title

[Q]: I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
[A]: What natural emulsifier can I use for almond milk?


[Q]: How long does fresh parsley stay good if kept in a refrigerator?
[A]: How long does fresh parsley keep in the fridge?


[Q]: I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).
[A]:
What makes vacuum fried food retain and concentrate the food's flavor?