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How To Make A Delicious Chocolate Milk PDF
How To Make A Delicious Chocolate Milk PDF
How To Make A Delicious Chocolate Milk PDF
e x p e r t s in
e m u l s i f i e r s and
stabilizers for bakery,
in just three
words :
Heart
Working
People
you do
so.
By Hanne K. Ludvigsen,
Product Manager Dairy and
Ice cream, Palsgaard A/S.
The effect of
carrageenan in chocolate milk
Carrageenan is by far the most
commonly used stabilizer in
chocolate milk. Carrageenan
is extracted from seaweed. In
Europe carrageenans are divided
in 2 groups, refined carrageenan
(E-407) and semirefined carrageenan (E-407a). Both types are
applicable in chocolate milk.
Carrageenans are further grouped
in Kappa-, Lambda- and Iota carrageenan according to their chemical composition. It is especially
Kappa carrageenan, which has
found use in chocolate milk due
to its ability to react with the milk
proteins and form a three-dimensional network. The carrageenan
Figure 4. Guar gum and locust bean gum are also used as stabilizers for chocolate milk.