date:Nov 18, 2021
hibited immediate phase separation of the cocoa powder, whereas formulations containing carrageenan were stable for 14 days, with cocoa particles not dropping out of suspension.
However, the researchers observed increased stability with increasing jet processing pressure, with maximum stability achieved when chocolate milk was processed at 500 megapascals.
We believe that structural changes in casein micelles and new casein-cocoa interactions induced by high-pressure jet processing increased