Chocolate milk, carrageenan

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. 

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. 

Carrageenan has diverse industrial applications including use in toothpaste, ice cream, chocolate milk, jellies, puddings, pet foods, pharmaceutical and industrial suspensions, antiulcer treatments, shampoos, creams, lotions, and oil/water and water/oil emulsions. Carrageenan reacts with denatiu-ed proteins and has been shown to exhibit properties similar to those of the animal mucopolysaccharides, such as anticoagulant activity and induction of growth of new connective tissue. 

Hot water extraction of the red marine alga Chondrus crispus, commonly known as Irish moss, removes a hydrocolloid material which has been called carrageenan. This substance, produced commercially, is used as a stabilizer and homogenizer in toothpastes, ice creams, chocolate sirups, chocolate milk, bakery products, and in other foods. However, the hot water extract... 

Campanellae al. [92] Lecithin Soya seed flour, soya seed oil, ground soya seed oil, ground maize germ oil, milk chocolate, soya lecithin in gel capsules, soya lecithin in tablets Phospholipase D and choline oxidase/both immobilised in kappa-carrageenan gel or in dialysis membrane Amperometric gas diffusion electrode for oxygen ... 

AU cocoa products except milk chocolate Additional ingredients natural and artificial flavorings, all gums including carrageenan... 

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