Chocolate milk

Chocolate milk

A glass of chocolate milk
Type	Chocolate beverage
Country of origin	Jamaica Ireland
Color	Brown
Flavor	Chocolate
Ingredients	Chocolate and milk (chocolate milk). Optionally sweeteners are added such as sugar-based products (chocolate syrup may substitute cocoa solids), or herbs like stevia and cinnamon
Related products	Hot chocolate

A glass of pasteurized chocolate milk made from water buffalo's milk produced by the Philippine Carabao Center

Chocolate milk is chocolate-flavored milk made by mixing cocoa solid with milk (from dairy, or plants). It is a food pairing where the mouthfeel of the milk masks the consistence of the cocoa solid.

Preparation[]

Drink mixes[]

Stored chocolate milk contains fewer antioxidants, caffeine, etc, due to oxidation from the water in the milk. However, drink mixes of chocolate milk health shakes can be either homemade or commercially manufactured, by mixing cocoa solids with a sweetener.

The particles from cocoa solids in homemade chocolate milk will quickly sediment to the bottom. So the solution should be shaken or stirred before consumption to avoid uneven concentration.

Convenience food[]

Separation[]

Commercial chocolate milk are produced by homogenization. For homemade chocolate milk, cocoa solids can be mixed with hot milk with a whisk, while a protein shaker or ideally a blender is used to mix cold milk to avoid lumping.

At or below room temperature, chocolate is a solid, which does not dissolve, but instead remains powdered solid suspended in milk. The suspension must be stabilized, otherwise, the powder will settle. Separation can be slowed by any of the following:^[1]

• Reduce particle size, for example by tempering chocolate
• Reduce particle density, by incorporating air pockets
• Increase the viscosity of the milk, by adding thickening agents

Carrageenan is used at very low concentrations to form an imperceptible weak gel that prevents the large, dense particles of chocolate from sedimentation.

Storage[]

Chocolate milk should be refrigerated like unflavored milk, with the exception of some ultra high temperature (UHT) pasteurized drinks, which can be stored at room temperature. However, it is generally served cold. The nutritional qualities of chocolate milk are the subject of debate: while some studies criticize the high sugar content of chocolate milk, other studies suggest that chocolate milk is nutritionally superior to white.

Types[]

The liquid carbohydrates in milks like cow milk, or oat milk, may be sufficient on it's own to mask the bitterness from the theobromine. However, most often additional sweeteners are added to make the drink taste sweet.

Health shake[]

A typical serving of cocoa solids for a health shake is 10 grams (~2 tbsp), which contains 23 mg caffine, and 206 mg theobromine.

Benefits of chocolate milk-based health shakes over convenience food drinks:

• More cocoa solids are used, and the form of cocoa solids can be organic, and without chemical treatment (eg alkalized cocoa). Also, the caffeine content can be used to substitute low doses of coffee.
• Fewer carbohydrates are used, which prevent food addiction, obesity, and tooth decay.
  • Low carb milk.
  • Natural sweeteners like stevia or cinnamon may be used instead of sugar. Studies have shown that consuming artificial sweeteners such as aspartame, saccharin and sucralose increase chocolate cravings.^[2]
• No or low heat treatment prevents sensitive compounds in the cocoa solid to break down.

Convenience food[]

There are 5 milligrams of caffeine in each mini carton of chocolate milk.

Sugar used in commercial chocolate milk are used as preservative, and the energy from the sugar also makes it a convenience food. It can also be made at home by blending milk with cocoa powder and a sweetener (such as sugar or a sugar substitute), melted chocolate, chocolate syrup, or a pre-made powdered chocolate milk mix. Other ingredients, such as starch, salt, carrageenan, vanilla, or artificial flavoring are sometimes added. To add nutritional value to the product, sometimes some minerals like zinc oxide or iron are added.

Scientific studies and research[]

Some nutritionists have criticized chocolate milk for its high sugar content and its relationship to childhood obesity.^[3][4] In New York City, school food officials report that nearly 60 percent of the 100 million cartons served each year contain fat-free chocolate milk.^[5] Because chocolate milk can contain twice as much sugar as plain low-fat milk from added sugars, some school districts have stopped serving the product altogether, including some areas in California and Washington, D.C.^[5]

Nutritional studies[]

A number of studies have been issued in regard to chocolate milk nutrition. A 2005 study by the New York City Department of Education found that by removing whole milk and replacing it with low-fat or fat-free chocolate milk, students were served an estimated 5,960 fewer calories and 619 fewer grams of fat per year.^[6] However, more recent studies show that fat-free and low-fat milk may actually increase body fat and contribute to obesity. Whole milk may in fact be healthier for obese children than low-fat or non-fat milk.^[7]

In a study conducted in 2006, researchers stated that the benefits of drinking chocolate milk were likely due to its ratio of carbohydrates to protein, among other nutritional properties.^[8] However, this study was small in scale as it was conducted on only nine athletes and was partially funded by the dairy industry. Furthermore, the study compared chocolate milk to two energy drinks and unflavored milk was not used as a comparison, so it is unknown if chocolate milk is superior to unflavored milk as a recovery drink.^[9]

An April 2007 study from Loughborough University indicated that chocolate milk can boost recovery when taken after athletic workouts. The study found that milk was an effective rehydration drink.^[10]

A November 2009 study conducted by scientists in Barcelona, Spain, suggests that regularly consuming skimmed milk with cocoa rich in flavonoids may reduce inflammation and slow or prevent the development of atherosclerosis. However, the study notes that its effects are not as pronounced as seen in consumption of red wine.^[11]

A study published in 2009 compared chocolate milk to a commercial recovery beverage (matched for carbohydrate and protein content) administered to cyclists after intense workouts. The researchers found no difference in post-workout plasma creatine kinase levels and muscle soreness, nor in cycling time to exhaustion. However, being that chocolate milk is usually less expensive than commercial recovery beverages, the researchers concluded that chocolate milk "serves as a more convenient, cheaper ... recovery beverage option for many athletes".^[12]

A May 2010 sports nutrition study concluded that "exercise recovery during short-term periods of heavy soccer training appears to be similar when isocaloric CM (Chocolate Milk) and CHO (Carbohydrate) beverages are consumed post-exercise".^[13]

Yet another study in 2011 at Kean University in New Jersey concluded similar results in male soccer players discovering that there was an increase in time to fatigue when chocolate milk was consumed. The Kean University study also viewed chocolate milk's effects on female soccer players undergoing morning and afternoon practices during preseason. They were either given the carbohydrate-electrolyte beverage or chocolate milk between morning and afternoon preseason practices. Following every afternoon practice, each athlete completed a shuttle run to fatigue. The study concluded that chocolate milk is just as beneficial as the carbohydrate-electrolyte beverage in promoting recovery in women.^[14]

Nutritional values[]

Calcium oxalate production[]

Chocolate has oxalic acid, which reacts with the calcium in the milk producing calcium oxalate, thus preventing the calcium from being absorbed in the intestine. However, it is present in small enough amounts that the effect on calcium absorption is negligible.^[15] As chocolate contains relatively small amounts of oxalate, it is unclear to what extent chocolate consumption affects healthy people with calcium-rich diets.

In a 2008 study, participants who consumed one or more servings of chocolate on a daily basis had lower bone density and strength than those participants who ate a serving of chocolate six times a week or less. Researchers believe this may be due to oxalate inhibiting calcium absorption – but it could also be due to sugar content in chocolate, which may increase calcium excretion. It is clear, however, that consuming foods high in oxalate – and in turn their effect on calcium absorption – is a more significant concern for people with oxalate kidney stones, which occur when there is too much oxalate in the urine. These people especially should reduce their oxalate intake and increase their calcium intake.^[16] However, the high magnesium content in chocolate is likely to reduce the risk of stone formation, because like citrate, magnesium is also an inhibitor of urinary crystal formation.^[17]

History[]

Chocolate milk was first created in Jamaica^[18][19]

See also[]

References[]

External links[]

• Media related to Chocolate milk at Wikimedia Commons
• The dictionary definition of chocolate milk at Wiktionary