Keeping chocolate milk smooth, stable without carrageenan: Unique high-pressure jet processing of chocolate milk may reduce the use of the controversial emulsifier
Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier. That’s the conclusion of a team of Penn State researchers, whose study suggests that the new technology can preclude the use of carrageenan in chocolate […]