date:Nov 18, 2021
For the first time, fat-free chocolate milk processed with high-pressure jet technology has exhibited enhanced viscosity, stabilizing cocoa particles in the fluid. This significantly eliminates the need for added carrageenan, according to a team of Penn State researchers in the US.
They highlight that many consumers do not want the widely used seaweed-based food additive which helps keep the liquid smooth and well-mixed even after days sitting on a store shelf especially in organic chocolate