By designing two stabilizer codes as described below, SCHWAN GROUP PARSEH Co. has improved the quality and viscosity of product and prevented the settling of cocoa or coffee powder, so keeping the product in a mono-phase, constant state during the maintenance period.
At present, the consumption of various flavored dairy drinks has increased rapidly in the world, the most common of which is chocolate milk. Chocolate milk stabilizer first binds to cocoa particles and changes their volume and electrical charge to balance the system. It prevents the sedimentation of particles in the maintenance period by increasing the stability of the resulting colloid. Chocolate milk stabilizer builds a strong colloidal network and increases consistency and viscosity of chocolate milk, so producing very appropriate texture and excellent fatty taste.
