Emulsifiers and stabilizers for chocolate milk

Chocolate milk produced from fresh or recombined milk requires special ingredients to keep and maintain the cocoa particles in suspension.

The right combination of emulsifiers and stabilizers is therefore selected according to the type and level of milk-solids-non-fat and the process applied.

Palsgaard emulsifier and stabilizer systems improve the:

• Emulsion stability throughout the entire shelf life
• Suspension of cocoa particles during storage and transportation
• Mouth feel
• Viscosity

Benefit from our application service

Palsgaard offers not only a wide range of emulsifier and stabilizer blends for chocolate milk. We also offer expert application service in our dairy pilot plants on three continents to help you achieve your individual product goals.

Try our recipe suggestions for chocolate milk

As a new feature, we have made available a selection of our most used recipes for chocolate milk. These recipes are often used as starting points for cooperation with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.

Download our select recipe suggestions and the matching product profiles on this page.

For advice on how to adapt the recipes to fit your needs and order samples of our emulsifiers and stabilizers for chocolate milk, please contact your local Palsgaard partner.