Chocolate milk


CyberColloids was contacted by a client who was having trouble stabilising a chocolate milk for European market.


Carrageenan is typically used to stabilise chocolate milk, however, the client did not want to use carrageenan. Cybercolloids tested a range of stabilisers other then carrageenan in chocolate milk.  These stabilisers were commercially available, effective and cold soluble as the company requested. Chocolate milk stability, viscosity and dispersion were analysed and the optimum stabiliser was identified.