Milk chocolate

In chocolate milk, the muddy color of caramel is darkened by the addition of FD C Red 40 to give what the industry refers to as a Dutch chocolate shade. Blues and yellows are sometimes added to create a browner color. 

Carrageenan is widely used in dairy products because it forms complexes with calcium and milk proteins. It thickens and helps suspend cocoa particles in chocolate milk. It stabilizes ice cream to protect it from thawing and refreezing, and enables it to hold more air. 

ARTS I c, VAN DE PUTTE B and HOLLMAN p c (2000) Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk , JAgric Food Chem, 48 (5), 1752-7. 

Similarly, the use of Irish moss extract, as the suspending agent in chocolate milk, has, through the additional thickening of the drink, educated the public to expect and to enjoy a more viscous type of chocolate-flavored dairy drink. Consequently, should a method be devised to stabilize the drink properly without increasing its viscosity, it is probable that it would be considered insufficiently rich and deemed unpalatable. 

Theobromine was determined by GC in various foods (bitter chocolate, milk chocolate, chocolate cake, cocoa powder, chocolate milk), and results are given in graphs and tables.27 Homogenized samples were boiled in alkaline aqueous media, then fat was extracted with n-hexane. The aqueous layer was acidified with diluted HC1 and NaCl was added. Theobromine was extracted from this treated aqueous solution with dichloromethane and the extract was evaporated to dryness. The residue was redissolved in dichloromethane containing an internal standard. GC analysis was performed on a column packed with 1% cyclohexane dimethanol succinate on Gaschrom Q, with FID. Average recoveries were 99 to 101%, coefficient of variation was less than 3% and the limit of detection for theobromine in foods was about 0.005%. 

Bunker and McWilliams found that two beverages prepared from instant cocoa (with Dutch process cocoa) contained 10 to 17 mg caffeine per cup.37 Table 7 lists the theobromine and caffeine concentration of hot cocoa and chocolate milk prepared from instant mixes. Zoumas et al. analyzed five commercial hot cocoa mixes and reported an average of 65 mg per serving of theobromine and 4 mg per serving of caffeine.28 Similar results were reported by Blauch and Tarka.36... 

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

Theobromine and Caffeine Concentration in Hot Cocoa and Chocolate Milk Prepared From Instant Mixes... 

Amount per 5-oz hot cocoa or 8-oz chocolate milk prepared as directed from mixes. 

Because of its gelling ability, carrageenan is widely used as food thickeners and emulsion stabilizers in the food industry and is present in many dairy products including less expensive ice-cream and other dessert products providing a smooth, creamy texture. It is used as a stabilizer in foods, such as chocolate milk. 

If possible, take with food. Patients may improve the taste of ritonavir oral solution by mixing with chocolate milk or enteral nutritional therapy liquids (eg, Ensure, Advera) within 1 hour of dosing. The effects of antacids on the absorption of ritonavir have not been studied. 

Oral sol maybe mixed with milk, chocolate milk, or orange juice to improve palat-ability. Do not mix with grapefruit juice (increased cyclosporine levels). 

The most popular flavored milk or milk drink in the United States is chocolate milk or chocolate lowfat milk. Typically, chocolate milk contains about 1% cocoa, 6% sucrose, and 0.2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. 

Nisin has been applied successfully to prepare sterile beverage-quality chocolate milk. The antibiotic serves as a sterilization aid because it inhibits outgrowth of heat-damaged spores and so permits use of less drastic heat treatments for sterilization (Heinemann et al. 1964). 

Chocolate milk -pyrophosphate m [PHOSPHORIC ACID AND PHOSPHATES] (Vol 18)... 

Fortified fluid milk (skimmed), whole milk powder, milk powder with soybean, chocolate milk powder, diet food... 

---