Chocolate Milk Stabilizers

WHITE MARSH, M.D.The Dairyblend MC-B stabilizers, from TIC Gums, allows for an improved way to make chocolate milk through a variety of gum systems. These gum systems are targeted to improve the taste, texture and flavor or liquid and frozen dairy products. Milk companies looking for a way to differentiate their existing manufactured goods, or for an improved texture and stabilization for new products, should consider adding a higher grade of cocoa along with Dairyblend MB-C. Dairyblend MB-C products are a proprietary blend of gels and gums that will stabilize the beverage during processing. This keeps the cocoa and other solids suspended. It will also add viscosity and better mouth coating" for regular and low fat products.

The addition of the Dairyblend MB-C gum system to the beverage will create a drink that remains in the consumers mouth, painting it with chocolate flavor that results in a more satisfying experience. Thicker chocolate milk that remains on the palate is possible using Dairyblend MB-C and without any change to manufacturing processes.